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 creamy eggnog flavor!

Course Breakfast, Dessert

Cuisine American

Method Bake

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 765

Author Lily Ernst

Ingredients

6 cups (250g) cinnamon raisin bread cubed (about 6 to 9 slices)
2 cups (500ml) full-fat eggnog
4 large eggs

Instructions

Place the bread cubes in a buttered 8" square ceramic or glass baking dish.
6 cups (250g) cinnamon raisin bread
In a large bowl, whisk together the eggnog and eggs until combined.
2 cups (500ml) full-fat eggnog, 4 large eggs
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.

Notes

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.

Nutrition