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.

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.

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Eggnog Bread Pudding

5 from 1 vote

Eggnog Bread Pudding is the ultimate holiday breakfast or dessert-made with rich eggnog custard, soft challah or brioche, and topped with maple syrup and powdered sugar. Easy to prep ahead and full of festive flavor.

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Ingredients

  

• 1 loaf challah or brioche 16 oz, cut into 1-inch slices
• 4 tbsp unsalted butter room temp, divided
• 6 eggs
• 2 1/2 cups eggnog
• 1/2 cup whole milk
• ½ cup granulated sugar
• 2 tbsp Cointreau or other orange liqueur
• 2 tsp vanilla extract
• pinch of salt
• For Serving:
• Powdered sugar
• Fresh berries
• Maple syrup

Instructions

 

1. Preheat oven to 350°F.
2. Grease a 9×13-inch or 3-quart baking dish with ½ tbsp butter. Arrange sliced bread evenly in the dish.
3. In a large bowl, whisk together eggnog, milk, eggs, sugar, Cointreau, vanilla extract, and salt.
4. Pour custard mixture over the bread. Press bread gently to help it absorb. Cover with foil and refrigerate for 1 hour (or overnight).
5. Uncover and bake for 45–50 minutes (55 minutes if using glass), until custard is set and the top is lightly golden.
6. Let cool for 10 minutes. Dust with powdered sugar, top with berries, and drizzle with maple syrup before serving.

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