When the weather turns chilly and the scent of cinnamon starts drifting from every corner, you know it’s time for serious comfort food, right? Forget those dry, crumbly desserts that leave you disappointed. I’m talking about something rich, custardy, and basically spoonable sunshine. This is the recipe I turn to every winter when I want something festive but incredibly easy to pull off—no fussy layers here!
Seriously, the secret weapon is simply swapping out regular milk for creamy, spiced eggnog. It turns simple stale bread into something magically decadent. Trust me, when you cut that first warm slice, you are going to want to Indulge In Creamy Eggnog Bread Pudding Delight immediately. It’s surprisingly fast, too!
Why You Should Indulge In Creamy Eggnog Bread Pudding Delight
Why use a boring custard base when you can use eggnog?
- It’s unbelievably creamy because the eggnog melts right into the bread cubes.
- The festive flavor hits perfectly—all those warm nutmeg and cinnamon notes hit just right for the holidays or Sunday brunch.
- It’s a brilliant way to use up slightly stale bread that might otherwise go to waste.
- Even though it tastes super fancy, it’s honestly one of the easiest mix-and-bake desserts you can make.
Ingredients Needed to Indulge In Creamy Eggnog Bread Pudding Delight
When we talk about pulling off this amazing flavor, the ingredients are key. It’s just a short list, which is another thing I love about it! You need about one whole loaf of bread, and I’m talking stale here—day-old works best. You want those cubes to hold up well when they soak up all that goodness. Then we mix in four big, beautiful eggs for structure.
For the spice and sweetness that screams holidays, you’ll measure out one cup of sugar, two big cups of that wonderful, ready-made eggnog, a splash of vanilla extract, and those essential spices: half a teaspoon of nutmeg and a quarter teaspoon of cinnamon. Don’t forget the two tablespoons of melted butter to drizzle over the top before it goes in the oven—that’s what makes the crust just right!
Essential Ingredient Notes and Substitutions
Let’s talk bread first. If your bread is super fresh, just let it sit out on a tray for a few hours, or you can pop the cubes in a 250-degree oven for about ten minutes just to dry them out a bit. This is the real trick! They have to be firm enough to drink up all the liquid without collapsing into mush.
Now, for the eggnog itself. If you’re worried about the richness or maybe you just ran out halfway through—it happens! You can swap out about half a cup of the eggnog for whole milk. It mellows the flavor slightly, but honestly, using the pure eggnog is what gives this pudding that signature velvety texture we’re aiming for.
Step-by-Step Instructions to Indulge In Creamy Eggnog Bread Pudding Delight
Okay, here’s where the magic really happens! First things first: get that oven warmed up to 350 degrees F (that’s 175 degrees C for my international friends). Grease up that 8×8 baking dish—I always do a quick butter and flour job—and toss in all those lovely bread cubes we prepped earlier. Make sure they are spread out nicely.
Now for the custard bath! Grab a big bowl and whisk those four eggs together with the sugar until they look smooth and pale—you don’t want any streaks of egg white hiding. Then, gently whisk in the two cups of eggnog, a teaspoon of vanilla, the nutmeg, and cinnamon. Pour this glorious liquid evenly over the bread. Give it a gentle press down to make sure every cube gets a nice bath. This next part is crucial: walk away! Let it sit for a full 15 minutes so the bread drinks up all that flavor. Once it’s rested, drizzle that melted butter right over the top. Pop it in the preheated oven for about 40 to 45 minutes. It’s ready when the top is golden and set.
Need some more inspiration for festive bakes? You should check out my recipe for Holiday Eggnog Cinnamon Rolls—another incredible centerpiece dessert!
Expert Tips for Baking the Perfect Creamy Eggnog Bread Pudding Delight
Following the steps gets you a good pudding, but these little tricks get you an amazing one. When you check for doneness around the 40-minute mark, don’t just rely on the toothpick! If you gently tap the side of the dish, the center should have just the faintest, slightest jiggle. It will firm up completely as it cools, which guarantees that super creamy texture we all crave when we Indulge In Creamy Eggnog Bread Pudding Delight.
Also, don’t skip that 15-minute resting time! If you rush that step, the bread on the bottom might stay hard while the top gets soggy. It’s an essential soaking period. Finally, if you really want to amp up the holiday feel, add a handful of dried cranberries or golden raisins to the bread cubes before you pour the custard over them. They plump up beautifully in the oven and give you a little burst of chewy goodness!
Equipment Needed for Indulge In Creamy Eggnog Bread Pudding Delight
You don’t need a fancy setup for this dessert, which is another reason I love it so much! You absolutely need an 8×8 inch baking dish. If you don’t have that exact size, a similar volume dish—maybe something 9×9 or a deep pie dish—will work just fine.
Besides the pan, you’ll want a couple of good mixing bowls—one large one for combining all the eggnog custard and maybe a smaller one for melting that butter. Oh, and don’t forget a sturdy whisk! You need to get those eggs and that sugar super smooth before adding the liquid.
Serving Suggestions for Indulge In Creamy Eggnog Bread Pudding Delight
This pudding is already rich, so you have choices depending on how decadent you want to go! For a simple classic finish, a light blanket of homemade whipped cream is unbeatable. Just a dollop of unsweetened cream cuts right through the richness of the eggnog perfectly.
If you are serving this after a big holiday dinner, you absolutely have to whip up a quick bourbon sauce, or maybe just a simple drizzle of caramel. It complements the nutmeg beautifully! If you’re feeling less sauce-oriented, a final light dusting of extra ground cinnamon or nutmeg right before the platter hits the table makes it look gorgeous. Speaking of beautiful bakes, have you ever tried my cake recipe? It’s amazing: Irresistible Vanilla Bean Pistachio Cake Recipe.
Storage and Reheating Instructions for Your Creamy Eggnog Bread Pudding Delight
Because this pudding is so rich with eggs and dairy, we do need to be a little careful about storage. If you have leftovers (which is unlikely, but we can dream!), you should let it cool down completely on the counter for about an hour. Don’t leave it out for more than two hours on the counter, though; we need to keep that creamy custard safe!
Once cooled, cover the dish tightly with plastic wrap or foil and pop it right into the fridge where it keeps beautifully for about three or four days. When it’s time to eat leftovers, I always suggest reheating it gently in the oven at 300 degrees to warm it through slowly. The microwave heats fast, yes, but it can sometimes make the very center a little rubbery, and we want to keep that creamy melt!
Frequently Asked Questions About Indulge In Creamy Eggnog Bread Pudding Delight
Can I make the creamy eggnog bread pudding ahead of time?
Oh, absolutely! This is honestly one of my favorite make-ahead desserts. You can assemble the entire pudding—bread cubed, custard mixed and poured over—and cover the dish tightly. Keep it sealed in the fridge overnight. When you’re ready to bake the next day, just pull it out about 30 minutes before you want to put it in the oven so it loses that chill. It bakes up perfectly, and the extra soaking time actually makes it even richer!
What kind of bread is best for bread pudding like this?
You really want bread that has some structure! I mentioned stale bread, but specifically, challah, brioche, or even a good quality French bread works miracles here. The slight dryness allows them to absorb that rich eggnog mixture without turning completely to mush. Fresh, soft sandwich bread tends to get too soggy, and we are aiming for creamy, not sloppy, remember?
My pudding didn’t brown nicely on top. What did I miss?
That usually comes down to the drizzle of melted butter. Make sure you melt that butter until it’s liquid, not just soft, and drizzle it evenly toward the very end of the prep. A little sprinkle of cinnamon sugar on top right before it goes into the oven also helps create a beautiful, golden crust while baking! If you’re looking for other fantastic homemade bread recipes, you absolutely have to see my post on Grandma’s Perfect Homemade Bread.
Can I use store-bought eggnog, or does it need to be homemade?
Please, use store-bought! This recipe really shines because it’s simple. Whether you buy the standard store eggnog or a fancier bourbon-spiked one, it works beautifully. If you use a store-bought version, just check the ingredients—if it’s very thin, you might want to use a touch less milk swap if you decide to substitute any of the eggnog.
Estimated Nutritional Information for Indulge In Creamy Eggnog Bread Pudding Delight
Now, let’s talk fuel, because this is definitely a treat! Remember, these numbers are just estimates based on typical pantry ingredients—Grandma never bothered with tracking, but I like to give you a ballpark for planning your indulgence. A single serving of this amazing pudding clocks in around 350 calories, which isn’t too bad considering the richness!
You’re looking at about 15 grams of total fat, with 8 grams being the saturated kind from that lovely butter. We’ve got almost 48 grams of carbohydrates and about 9 grams of protein to keep you satisfied. It’s a true comfort food serving, packed with holiday flavor!
Share Your Indulge In Creamy Eggnog Bread Pudding Delight Experience
I truly hope this rich, creamy eggnog bread pudding makes your next gathering extra special! When something tastes this good, you just have to talk about it, right?
I would absolutely love to hear how yours turned out. Did you add a dash of rum to the custard? Did you go heavy on the cinnamon topping? Slide down to the comments below and leave me a rating and share any little twists you tried. Happy baking, friend!
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Creamy Eggnog Bread Pudding
- Total Time: 60 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and creamy bread pudding made with eggnog.
Ingredients
- 1 loaf (about 1 pound) stale bread, cut into 1-inch cubes
- 4 large eggs
- 1 cup granulated sugar
- 2 cups eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
- Place the bread cubes evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs and sugar until smooth.
- Whisk in the eggnog, vanilla extract, nutmeg, and cinnamon until well combined.
- Pour the eggnog mixture evenly over the bread cubes. Gently press the bread down to soak up the liquid.
- Let the mixture stand for 15 minutes to allow the bread to absorb the liquid.
- Drizzle the melted butter over the top of the pudding.
- Bake for 40 to 45 minutes, or until the pudding is set and lightly golden brown.
- Let cool slightly before serving.
Notes
- Use slightly stale bread for the best texture.
- You can substitute whole milk for some of the eggnog if you prefer a lighter flavor.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 9
- Cholesterol: 120
Keywords: eggnog, bread pudding, dessert, creamy, baked pudding