The perfect dessert to serve for the holidays, this eggnog bread pudding is deliciously rich and cozy with warm spices like cinnamon and nutmeg. Don’t skip the hot buttered rum sauce to drizzle over top!eggnog bread pudding in white speckled plate and white background with Christmas foliage in background Not sure what to bring to the holiday party or family brunch?

Well you’ve come to the right place, because this brioche eggnog bread pudding with a hot buttered rum sauce might make you win “best holiday dessert!”

Not only is it a great way to use up leftover eggnog, the creamy sweet texture takes only about an hour to make! SO easy to make, one of the best recipes to use up leftover eggnog or bread, and it’s delicious every time!

If you know me at all, you know that bread pudding is my favorite dessert! That’s why we’ve also got a gingerbread bread pudding on the site along with a slow cooker pumpkin bread pudding.

Ingredients You’ll Need

eggnog bread pudding ingredients listed over white marbled backgroundNotes on Ingredients

brioche bread: i used brioche bread but challah bread or french bread/baguette would also work well. If you didn’t have time to dry out your bread, toast cubes in the oven at 350 degrees F for 8-10 minutes.
eggnog: provides a custardy sweetness. If lactose intolerant or looking for an alternative try Rice Nog or Soy Nog.
butter: just for greasing – could be salted or unsalted! Whichever you prefer.
cinnamon: adds an earthy, maple flavor with a little kick!
nutmeg: one of my favorite spices and adds a yummy nuttiness to the dessert.
toasted pecans: completely optional but I love the crunch and texture they provide!

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

Baking dish

Mixing bowl

How to Make Eggnog Bread Pudding

step by step instructions with visuals on how to make eggnog bread pudding

  1. Toast your bread cubes. You want to make sure the bread you’re using is completely dry (either leaving the bread cubes out for a day or toasting it). If you’re toasting the cubes, spread them out evenly between two baking sheets in a single layer and toast, stirring halfway through, for at 350 degrees F for 5-10 minutes. Toast for closer to 5 minutes if you already left your bread out but it could be a little more dry and close to 10 minutes if your bread is still fresh.
  2. Make the custard. In a large bowl, whisk together eggs, sugar, cinnamon, nutmeg, vanilla, and eggnog until combined. I like to whisk the eggs first and then add the rest of the ingredients so the eggs are fully incorporated.
  3. Pour custard onto the bread cubes. Transfer bread cubes to a greased 9×13-inch baking dish. Pour custard mixture slowly and evenly over top of bread so that just the edges and corners of the bread are exposed.
  4. Cover bread pudding. Let the bread soak for 20-30 minutes at room temperature or you can store in the refrigerator up to overnight.
  5. Bake until pudding is set. The should center puff up and jiggle slightly, and a thermometer inserted into the center read at least 160 degrees F, about 45-55 minutes.
  6. Let cool. If you serve your pudding hot or too warm, it will still be gooey and mushy. If that’s your preferred texture, go for it! If you want it to be more set, let it cool for a while on a wire rack, at least 30 minutes.
  7. Optional: Serve with powdered sugar and/or hot buttered rum sauce.

Expert Tips

  1. If you let the pudding soak overnight, be sure to let come close to room temperature before baking.
  2. Bread pudding texture should be creamy, slightly wet, and set, but not dry or curdled.
  3. If you like a more uniform bread pudding with a flat top (and less crispy edges), press down bread cubes into the mixture using a spoon so that all the bread is submerged.
  4. If you cut your bread pudding while it’s still hot, it will still be mushy and gooey. If you want your bread pudding to be more set, let it cool for at least 30 minutes on a wire rack. You can also let it cool in the refrigerator if you want it to be fully set / want to serve it cold.

Recipe FAQs

What does eggnog taste like?

Eggnog is a sweet and creamy beverage commonly served at Christmas time! Eggnog is similar to a custard and can be served plain, or with added cinnamon/spices but also is a great addition to dishes (think in place of heavy cream or buttermilk).

Can I replace the eggnog with milk?

Yes! Eggnog can be a replacement for buttermilk or milk in certain recipes, and vice versa. The eggnog adds a certain holiday flavor, but if you aren’t a big fan feel free to substitute for buttermilk or milk!

What bread can I use for bread pudding?

Although one day old Brioche bread will be best for this dish, you can sub for any loaf bread that is sturdy and tastes good (think sweet bread)! If you can’t find brioche I recommend subbing for Challah, a Pullman Loaf, or French Bread.

Why is my bread pudding soggy in the middle?

If your bread pudding is soggy in the middle, it means you either didn’t bake it long enough or you didn’t let it cool long enough. For bread pudding to set, it needs BOTH to happen. Try baking a little long longer and/or let it cool longer. You can also let the bread pudding cool in the fridge to set if you want to serve it cold. I recommend letting it cool for at least 30 minutes (will still be warm) or if you really want it fully set, let it cool for an hour (to room temperature).

eggnog bread pudding on white speckled ceramic plate with powdered sugar on white background and green Christmas foliage

Storage and Preparation

Eggnog Bread Pudding leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. Leftovers can be reheated in the microwave or in the oven but I like to add a splash or two of milk before heating so that it can get crispy again! If reheating in the oven, cover the bread pudding with foil to keep it moist. For a crispy top, uncover the bread pudding for the last two minutes of heating.

You can also freeze leftover bread pudding in the freezer for up to three months. Make sure it’s cooled to room temperature first then wrap it tightly in plastic wrap and then store in a freezer bag. If you’re storing in the freezer, be sure to not add any sauce to the bread pudding before you freeze it otherwise you’ll be left with soggy pudding.

For more festive holiday dessert inspiration, check out my other recipes below!
Slow Cooker Pumpkin Bread Pudding with Quick Caramel Sauce
Eggnog Pull Apart Bread
No Bake Mini Gingerbread Cheesecakes
Gingerbread Bread Pudding with Eggnog Sauce

close up shot of eggnog bread pudding on white speckled plate and green foliage in background

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Eggnog Bread Pudding

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: Kara Lydon
  • Total Time: 1 hour 18 minutes
  • Yield: 8 servings 1x


The perfect dessert to serve for the holidays, this eggnog bread pudding is deliciously rich and cozy with warm spices like cinnamon and nutmeg. Don’t skip the hot buttered rum sauce to drizzle over top!


  • 1 lb day-old loaf brioche bread, torn into bite-sized pieces or cut into 1-inch cubes (about 14 cups)
  • Butter, for greasing
  • 5 large eggs
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 4 cups eggnog
  • Optional: 1/2 cup chopped toasted pecans, powdered sugar (for garnish)

For the hot buttered rum sauce (optional):

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup heavy cream
  • 2 tablespoons dark rum


  1. Preheat oven to 350 degrees F. If your bread isn’t dry enough, divide bread cubes evenly in a single layer among two baking sheets. Toast, stirring halfway through, until bread is hard and dry but still pale, about 5-10 minutes.*
  2. Grease a 9/x13-inch baking dish with butter. Add bread cubes and gently shake the dish so the cubes settle evenly. If you’re adding pecans, sprinkle them over top and gently stir or shake so some of the pecans fall into the middle.
  3. In a large bowl, whisk together eggs until beaten. Add sugar, vanilla, cinnamon, nutmeg, salt, and eggnog, and whisk until combined.
  4. Slowly and evenly pour eggnog mixture over the top of the bread cubes. The mixture should come to just below the top of the bread, with edges and corners poking out the top. If you want the top of your  bread pudding to be flat, press the bread down into liquid until every piece is submerged.
  5. Let bread sit for 20-30 minutes so it can soak up the liquid (you can also let sit covered in the refrigerator overnight).*
  6. Bake until the pudding is set, the center puffs up and jiggles slightly, and a thermometer inserted into the center reads at least 160 degrees F, about 45-55 minutes.
  7. Let dish cool on a wire rack for at least 25 minutes before serving.
  8. Optional: Garnish with powdered sugar and drizzle butter rum sauce over top.

For the hot buttered rum sauce (optional):

  1. In a small saucepan over medium heat, add butter, sugar, brown sugar, heavy cream, and dark rum and stir until melted. Let simmer until slightly thickened, about 2-3 minutes, and remove from heat.
  2. Let cool in the pan for at least 30 minutes (sauce will continue to thicken as it cools).


  1. I used brioche bread for this recipe but challah bread or French bread / baguette would also work well.
  2. If you let the pudding soak overnight, be sure to let come close to room temperature before baking.
  3. Bread pudding texture should be creamy, slightly wet, and set, but not dry or curdled.
  4. If you didn’t have time to dry out your bread, toast cubes in the oven for 8-10 minutes. If you left your bread out overnight but it isn’t dry enough, toast for about 5 minutes.
  • Prep Time: 28 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday

Leave a Comment

Note: Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Great recipe! Made the casserole last night (with soy-based eggnog) and then baked it off this morning. Also made the hot buttered rum and it’s all delicious! Thank you, Kara!

    • Hey Julie! So glad you enjoyed it! Thanks so much for coming here and commenting with your experience too. Happy holidays! <3