Eggnog Bread Pudding
This scrumptious eggnog bread pudding makes for a great breakfast or dessert. It’s made with only 3 ingredients and packed with a creamy eggnog flavor!
My friend Charmian Christie of The Messy Baker wrote this incredible cookbook called the 3-Ingredient Baking Book. It’s filled with 101 amazing dessert recipes. Everything from cookies to ice cream, and even cheesecakes! They are all simple and stress-free recipes that are also great for kids to help with. I picked up my copy from Costco, but it’s also available at Indigo or Amazon. Cover image by Lauren Miller.
Why this bread pudding is so great:
All you need to make this easy bread pudding recipe is eggnog (homemade or store-bought), cinnamon raisin bread, and eggs. It’s a great way to use up leftover eggnog and day-old bread. It’s also a great make-ahead dish for breakfast or brunch. It’s so simple to make, yet yields a luxurious bread pudding that is soft and creamy and oh so flavourful. It’s like French toast but even better!
How to make eggnog bread pudding:
- Cut the cinnamon raisin bread into cubes and place in a buttered 8″ square baking dish.
- Whisk together the eggnog and eggs and pour the mixture over the bread.
- Cover and refrigerate for 1 hour or up to 1 day.
- Bake at 375F for 35-45 minutes.
How to serve:
Serve warm with a drizzle of maple syrup or butter rum sauce. You can also serve it with a dusting of powdered sugar and a scoop of vanilla ice cream for dessert.
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This scrumptious eggnog bread pudding makes for a great breakfast or dessert. It’s made with only 3 ingredients and packed with creamy eggnog flavor!
- 6 cups (250g) cinnamon raisin bread, cubed (about 6 to 9 slices)
- 2 cups (500ml) full-fat eggnog
- 4 large eggs
- Place the bread cubes in a buttered 8″ square ceramic or glass baking dish
- In a large bowl, whisk together the eggnog and eggs until combined.
- Pour over the bread and gently stir to ensure all the bread is coated in the egg mixture.
- Cover and refrigerate for at least 1 hour or up to 1 day.
- When ready to bake, remove the bread pudding from the fridge and preheat the oven to 375F.
- Bake until golden and puffed up, about 35-45 minutes, and a thin knife inserted into the center comes out clean. Let stand for 15 minutes. Serve warm.
Leftover bread pudding can be covered and stored in the fridge for up to 5 days. Enjoy cold or warmed up in the microwave for about 30-60 seconds each slice.
- Category: breakfast, dessert
- Method: bake
- Cuisine: American
Keywords: eggnog bread pudding recipe, easy eggnog bread pudding