Eggnog Bread Pudding
Eggnog bread pudding is the cozy, custardy holiday breakfast (or dessert!) your December mornings need. Rich with festive flavor, it transforms soft challah or brioche into a sweet, golden bake soaked in eggnog and kissed with vanilla and Cointreau. Served warm with powdered sugar, maple syrup, and berries, it’s pure holiday magic on a plate.
Before You Get Started
Use day-old bread for the best texture-it soaks up the custard without becoming mushy. Refrigerating the dish before baking allows the flavors to meld and the bread to absorb the eggnog mixture. If you’re using a glass baking dish, add an extra 5-10 minutes to the bake time.
What You Need To Make Eggnog Bread Pudding
You’ll find the exact ingredient amounts in the recipe card, but here’s what you’ll need:
- Challah or brioche
- Eggnog
- Milk
- Eggs
- Sugar
- Vanilla extract
- Cointreau (or orange liqueur)
- Salt
- Butter
- Optional toppings: powdered sugar, berries, maple syrup
How To Make Eggnog Bread Pudding
Preheat oven to 350°F.
Grease a 9×13-inch or 3-quart baking dish with softened butter. Arrange slices of challah or brioche in the dish.
In a large bowl, whisk together eggnog, milk, eggs, sugar, Cointreau, vanilla, and salt.
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Pour the custard over the bread and press gently to help it absorb. Cover with foil and refrigerate for at least 1 hour or overnight.
Uncover and bake for 45-50 minutes, or 55 minutes if using a glass dish, until set and golden on top.
Cool slightly. Dust with powdered sugar, add berries, and drizzle with maple syrup to serve.
Frequently Asked Questions
Can I skip the Cointreau?
Yes, you can substitute with orange juice, omit it entirely, or use another liqueur like Grand Marnier or bourbon.
Do I have to use challah or brioche?
These breads give the softest texture, but French bread or even croissants will work in a pinch.
Can I prep it the night before?
Absolutely! Assemble, cover, and refrigerate overnight. Just bake in the morning and enjoy.
Eggnog Bread Pudding
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 9×13-inch or 3-quart baking dish with ½ tbsp butter. Arrange sliced bread evenly in the dish.
- In a large bowl, whisk together eggnog, milk, eggs, sugar, Cointreau, vanilla extract, and salt.
- Pour custard mixture over the bread. Press bread gently to help it absorb. Cover with foil and refrigerate for 1 hour (or overnight).
- Uncover and bake for 45–50 minutes (55 minutes if using glass), until custard is set and the top is lightly golden.
- Let cool for 10 minutes. Dust with powdered sugar, top with berries, and drizzle with maple syrup before serving.
