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Eggnog Bread Pudding

A rich and comforting dessert made with stale challah or brioche bread, soaked in a creamy eggnog custard, and spiced with cinnamon and nutmeg.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Bread and Custard Base
  • 1 loaf stale challah or brioche bread, cut into 1-in pieces About 1 lb, approximately 13-14 cups total
  • 6 cups eggnog, at room temperature
  • 6 large eggs, at room temperature
  • 1/2 cup white granulated sugar
  • 2 tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
Serving Enhancements (Optional)
  • Powdered sugar for dusting
  • Eggnog sauce, vanilla bread pudding sauce, ice cream, and/or whipped cream For serving options

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 13 in x 9 in baking dish.
  2. In a mixing bowl, combine the granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt; whisk until well mixed.
  3. Whisk in the eggs until the mixture is smooth, then gradually add the eggnog, mixing until combined.
  4. Place the bread cubes in the greased baking dish and pour the custard mixture over the bread, ensuring all pieces are coated.
  5. Toss the bread gently, pressing down slightly to ensure it's covered in custard, and let it rest for 30 minutes.
Baking
  1. After resting, place the baking dish in the oven and bake for 45 to 55 minutes, or until golden brown and a knife inserted comes out clean.
  2. Let the pudding stand for 20 to 30 minutes before serving.

Notes

Using day-old challah or brioche bread enhances the pudding's texture. Homemade eggnog can add a richer flavor. Serve warm with optional toppings like sauces, ice cream, or whipped cream.