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. This eggnog bread pudding recipe is easy to prep the night before, which makes it my go-to Christmas bread pudding for slow holiday mornings. Served warm with powdered sugar, maple syrup, and berries, eggnog bread pudding is pure holiday magic on a plate.

Why You’ll Love This Eggnog Bread Pudding

• Make-ahead friendly: Assemble it the night before and bake it in the morning.
• Festive flavor: Eggnog, vanilla, and a splash of Cointreau taste like the holidays.
• Breakfast or dessert: Serve it for Christmas morning brunch or as a cozy holiday dessert.
• Simple ingredients: Just bread, eggnog, eggs, milk, sugar, and a few pantry staples.

Before You Get Started

Use day-old bread for the best texture, since 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.

Ingredients Needed 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: A soft, rich loaf cut into slices soaks up the custard beautifully.
• Eggnog: The star of the custard and the source of all that holiday flavor.
• Milk: Whole milk thins the custard just enough.
• Eggs: They set the custard as it bakes.
• Sugar: For a lightly sweet bake.
• Vanilla extract: Adds warmth.
• Cointreau (or orange liqueur): A splash brightens the eggnog with a hint of orange.
• Salt: Just a pinch to balance the sweetness.
• Butter: For greasing the baking dish.
• Optional toppings: Powdered sugar, berries, and maple syrup.

How to Make Eggnog Bread Pudding

Step 1: Preheat the Oven

Preheat oven to 350°F.

Step 2: Prep the Dish and Bread

Grease a 9×13-inch or 3-quart baking dish with softened butter. Arrange slices of challah or brioche in the dish.

Step 3: Whisk the Eggnog Custard

In a large bowl, whisk together eggnog, milk, eggs, sugar, Cointreau, vanilla, and salt.

Step 4: Pour and Chill

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.

Step 5: Bake

Uncover and bake for 45–50 minutes, or 55 minutes if using a glass dish, until set and golden on top.

Step 6: Cool and Serve

Let it cool for about 10 minutes. Dust with powdered sugar, add berries, and drizzle with maple syrup to serve.

What to Serve With Eggnog Bread Pudding

For a holiday brunch, serve this Christmas bread pudding with a dollop of homemade whipped cream, fresh berries, and a warm mug of pear and cranberry cider. If you’re building a make-ahead breakfast spread, my strawberry almond French toast casserole is another easy crowd-pleaser.

What People Ask About Eggnog Bread Pudding

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?

No, but these breads give the softest texture. French bread or even croissants will work in a pinch.

Can I make eggnog bread pudding the night before?

Absolutely! Assemble, cover, and refrigerate overnight. Just bake in the morning and enjoy.

How do I know when bread pudding is done?

It’s done when the custard is set and the top is lightly golden. The center should no longer look wet or jiggle when you gently shake the dish.