Eggnog bread pudding takes the classic holiday drink and turns it into a baked custard dessert that earns its place at any Christmas table. The logic is simple: eggnog is already a spiced, sweetened dairy-and-egg mixture, which means it does half the work of a traditional bread pudding custard before you even crack an egg. Soak cubed brioche or challah in it overnight, bake until puffed and golden, and you get a dessert that tastes like the holidays in every bite.
The dish is American, rooted in Southern bread pudding tradition but updated with the eggnog flavors that show up everywhere in December. What makes this version reliable is the custard ratio: enough eggnog and cream to keep the interior soft and creamy, not rubbery, while the bread tips at the surface brown and crisp. A bourbon-spiked sauce poured warm at the table finishes it properly.
It also happens to be one of the most practical Christmas desserts you can make. The assembled dish goes into the fridge the night before and bakes fresh on the day, with almost no active effort required.
Equipment
Instructions
Tap each step to track your progress
- 1
Grease a 9x13 inch ceramic or glass baking dish with butter. Spread the bread cubes in an even layer across the dish. If the bread is fresh, spread it on a baking sheet and leave it out uncovered for at least 2 hours, or bake at 300F (150C) for 10 minutes to dry it slightly. Stale bread absorbs the custard much better than fresh.
- 2
In a large bowl, whisk together the eggnog, heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, cloves, and salt until smooth and uniform. The mixture should smell strongly of spice and the eggs should be fully incorporated with no streaks of yolk.
- 3
Pour the custard evenly over the bread cubes. Press down gently with a spatula or your hands to submerge as many pieces as possible. Let it stand for at least 30 minutes at room temperature, pressing down once or twice more, until the bread has absorbed most of the liquid. For best results, cover with plastic wrap and refrigerate overnight (up to 18 hours).
- 4
When ready to bake, take the dish out of the refrigerator 30 minutes before baking so it comes closer to room temperature. Preheat your oven to 350F (175C).
- 5
Dot the surface with small pieces of butter (about 1 tablespoon total) and grate a little extra nutmeg over the top. Cover the dish tightly with foil.
- 6
Bake covered for 30 minutes. Remove the foil and continue baking for another 20 to 25 minutes, until the surface is deep golden brown and the custard is set in the center. To test doneness, insert a knife into the middle: it should come out clean with no wet custard clinging to it. The internal temperature should reach around 160F (70C).
- 7
While the pudding bakes, make the sauce. Melt the butter in a small saucepan over medium-low heat. Remove from heat and whisk in the powdered sugar until smooth. In a separate small bowl, whisk the egg yolk, then slowly pour in about 2 tablespoons of the warm butter mixture while whisking constantly to temper it. Pour the egg mixture back into the saucepan, whisking constantly. Return to low heat and cook for 2 minutes, stirring, until slightly thickened. Remove from heat and stir in the bourbon and salt. Keep warm until serving.
- 8
Let the bread pudding rest for 10 minutes before serving. Spoon into bowls and drizzle the warm sauce over each portion.
Tips & Tricks
Use day-old bread, not fresh
Fresh bread is too moist to absorb custard properly and will give you a gluey, dense pudding instead of a light, custardy one. If all you have is fresh brioche, cube it and leave it on a baking sheet at room temperature for at least 2 hours, or dry it in a 300F (150C) oven for 10 minutes.
Overnight soaking is worth it
Thirty minutes of soaking gives an acceptable result, but overnight in the refrigerator is noticeably better. The bread saturates completely, and the finished pudding has a more uniform, silky custard texture with no dry pockets.
Taste your eggnog before committing
Not all eggnogs are equally spiced. Some commercial brands are barely flavored. Taste the custard mixture before pouring it over the bread. If it tastes timid, add extra cinnamon, nutmeg, or a small pinch of allspice before soaking.
Temper the egg yolk for the sauce
Pouring a hot liquid directly onto a raw egg yolk will scramble it. Take 2 tablespoons of the melted butter off the heat and whisk it into the yolk first before adding the yolk back to the pan. This step takes 30 extra seconds and prevents a lumpy sauce.
Don't skip the rest time after baking
The custard continues to set for the first 10 minutes out of the oven. Serving immediately means the portions will fall apart and the sauce will pool. Ten minutes of resting makes the difference between neat portions and a soupy scoop.
Troubleshooting
The center is still wet after the recommended baking time
The dish is likely too cold from the refrigerator or the custard layer is deeper than usual. Cover the dish again with foil and bake for an additional 10 to 15 minutes. Test doneness with an instant-read thermometer: the center needs to reach at least 160F (70C). Overfilling a smaller dish instead of a 9x13 is the most common cause.
The bread on top burned before the center set
Your oven runs hot. Tent the dish with foil for the entire bake, then remove it only for the last 5 minutes if you want color on top. Alternatively, lower the temperature to 325F (165C) and add 10 minutes to the covered bake time.
The pudding is soggy and dense, not custardy
The bread was too fresh and absorbed the custard unevenly, or it was not pressed down enough during the soak. Day-old or lightly dried bread is not optional for good texture. Pressing the bread down firmly at least twice during soaking ensures full saturation and a cohesive custard set.
My sauce is grainy or lumpy
The egg yolk curdled because the butter was too hot when you added it. Always temper the yolk by whisking a small spoonful of the hot butter into the yolk first before combining. If the sauce has already curdled, strain it through a fine mesh sieve and whisk vigorously while gently reheating.
The pudding tastes flat or eggy
Commercial eggnog varies widely in spice level. After mixing your custard, taste it before pouring. If it tastes bland, add another 1/4 tsp cinnamon and 1/4 tsp nutmeg directly to the bowl and whisk again. Freshly grated nutmeg makes a noticeable difference over pre-ground.
Variations
Non-Alcoholic Version
Skip the bourbon in the sauce and replace it with 1 tsp pure vanilla extract and 1 tsp dark molasses (the molasses adds depth without the alcohol). The sauce will taste slightly less complex but still rounds out the dessert nicely. The bread pudding itself contains no alcohol and needs no modification.
Dairy-Free Adaptation
Use a good-quality store-bought dairy-free eggnog (oat or almond-based versions work well) and replace the heavy cream with full-fat coconut cream. For the sauce, use plant-based butter. The result is slightly less rich but still holds together well. Check your eggnog brand for sugar levels, as some dairy-free versions are sweeter and you may want to reduce the granulated sugar by 2 tablespoons.
Chocolate-Spiked Version
Add 2 tablespoons of Dutch-process cocoa powder and 1/3 cup semi-sweet chocolate chips to the custard mixture before pouring over the bread. Omit the cloves and reduce the cinnamon to 1/2 tsp. The chocolate deepens the flavor considerably and pairs surprisingly well with the eggnog spice. Finish with shaved chocolate instead of nutmeg.
Croissant Bread Pudding
Substitute the brioche with 8 to 10 day-old croissants, torn into rough pieces. Croissants are fattier, so reduce the butter dotted on top to a single teaspoon. The result is flakier on the outside with a richer, more laminated texture inside.
Serving & Gifting
Serve the bread pudding warm, scooped generously into shallow bowls, with the bourbon cream sauce drizzled over the top. A dusting of freshly grated nutmeg right before serving lifts the aroma considerably. It pairs well with a scoop of vanilla ice cream, a dollop of creme fraiche, or simply a pour of cold heavy cream. At a Christmas dinner, this serves 10 comfortably as a dessert following a main course.
Storage & Freezing
Cover leftovers tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave for 60 to 90 seconds, or rewarm the whole dish covered with foil at 325F (165C) for 20 minutes. The bread pudding freezes well for up to 2 months: cut into portions, wrap individually in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before reheating. Make the sauce fresh when serving from frozen, as emulsified egg-butter sauces do not freeze cleanly.
Common Questions
Can I make eggnog bread pudding the night before?
Yes, and it actually improves with an overnight soak. Assemble the dish through step 3, cover tightly with plastic wrap, and refrigerate for up to 18 hours. Take it out 30 minutes before baking to take the chill off, then bake as directed. This is what makes it such a practical Christmas dessert.
What kind of bread works best for bread pudding?
Brioche and challah are the top choices because their enriched dough (made with eggs and butter) produces a custardy, rich texture after baking. A good baguette or sourdough loaf also works if it is very stale. Avoid soft sandwich bread, which turns to mush.
Can I make this without alcohol?
Completely. The bourbon is only in the sauce, not the pudding itself. Replace the bourbon with 1 tsp vanilla extract and a teaspoon of dark molasses for a similar depth of flavor. The pudding is entirely alcohol-free as written.
How do I know when the bread pudding is done?
The surface should be deep golden brown and the center should not jiggle when you gently shake the dish. Insert a knife into the center: it should come out without wet custard on it. An instant-read thermometer reading 160F (70C) in the center is the most reliable test.
Can I use homemade eggnog instead of store-bought?
Yes. Homemade eggnog tends to be richer and more intensely spiced, so you may want to reduce the added sugar by 2 tablespoons. The recipe works with any eggnog, dairy or non-dairy, as long as it is a full-fat version. Reduced-fat eggnogs can make the custard thinner and less well-set.
How many people does this recipe serve?
The 9x13 inch dish serves 10 generous portions as a plated dessert. For a buffet or potluck where people may take smaller servings or go back for seconds, it can stretch to 12 to 14.
