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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