Eggnog Bread Pudding

This eggnog bread pudding soaks soft challah or brioche in a rich eggnog, vanilla, and Cointreau custard, then bakes until golden and set. Prep it the night before for an easy Christmas breakfast or holiday dessert topped with powdered sugar, berries, and maple syrup.

Keyword christmas bread pudding, eggnog bread pudding, eggnog dessert

Prep Time 15

Cook Time 50

Chill Time 1

Total Time 2 5

Servings servings

Calories 401kcal

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

Preheat oven to 350°F.
Grease a 9x13-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.

Notes

Bread: Day-old challah or brioche gives the best texture without turning mushy.

Make Ahead: Assemble, cover, and refrigerate overnight, then bake in the morning.

Glass Dish: Add 5 to 10 minutes to the bake time if using a glass baking dish.

Cointreau Swap: Use orange juice, Grand Marnier, or bourbon, or leave it out entirely.

Nutrition