It’s just not the holidays without eggnog, and there’s no better way to consume it than in a big slice of Eggnog Bread Pudding with Warm Whiskey Sauce!
Say hello to your new favorite dessert ever.
Orrrrrrr at least mine.
This Eggnog Bread Pudding is totally ridiculous, and should be celebrated with sonnets and parades and fireworks shows complete with the little heart-shaped red ones.
And the warm whiskey sauce? Bottle it by the gallon and drink it straight. Or on the rocks, if that’s how you roll.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
It took a long time for me to learn to enjoy eggnog by itself. I was always more enthused to bake it into just about any holiday dessert. Between recreating my favorite spiced chocolate eggnog cake as Chocolate Eggnog Cupcakes (HUGE hit btw – try that if the layer cake is too daunting) to turning it into a Black Bottom Eggnog Pie.
Not too shabby for someone who never cared for eggnog until her mid-thirties.
Now I don’t know what kind of holiday season it would be without a mug or two of rum-spiked creamy, eggy goodness. Especially when it’s homemade.
Why you’ll love this Eggnog Bread Pudding
- It’s a seasonally delicious treat that even eggnog haters will enjoy!
- Surprise! Bursts of rum with every bite of cranberry and raisin!
- A great way to use up leftover breads, rolls, or croissants.
- Easy to scale to feed a larger or smaller crowd – bake it in ramekins for individual servings!
- Prepare ahead! Much like French toast casserole, this dessert can be prepared up to 24 hours in advance, then baked when you’re ready for it.
What is bread pudding, anyway?
Shocking to no one, bread pudding isn’t actually the same sort of pudding Americans are familiar with. Originating in England during the middle ages, a pudding simply refers to a homemade dessert.
So where does the bread part come in? Hundreds of years later, many British kitchens contained something called a “pudding basin” where they would collect scraps of bread to reuse in desserts. In those days, bread pudding was made with simple ingredients, mixing water and spices with the scraps.
The bread pudding of today is a much richer version of this “poor man’s pudding.” The cubed or torn bread is soaked with a mixture of eggs, milk, sugar, and various flavorings. It is then baked until it sets and becomes a creamy, custard-like dessert.
Ingredients
The components of eggnog bread pudding are slightly different than the OG, for obvious reasons.
Buttery bread and rum-soaked raisins and whiskey drizzles. This is bread pudding done right – custardy and dense with just the right eggnog flavor.
It’s a creative way to enjoy eggnog this holiday season – and the convenience of prepping it the night before might be the best part!
- Stale French bread – cut or torn into 1-inch cubes. You could also use challah, brioche, potato bread, or your favorite sandwich bread. As long as it’s hearty and somewhat stale, you’re good to go.
- Eggnog – homemade or store-bought.
- Milk – or heavy cream. The richer the better!
- Large eggs
- Granulated sugar – aka superfine sugar, for my non-American friends.
- Butter – unsalted it always my recommendation when baking, but use salted if that’s what you have. Just leave out that extra pinch of salt at the end.
- Kosher salt, nutmeg, vanilla extract – flavor!
- Fresh cranberries and golden raisins – these add-ins are completely optional, but add a nice, seasonal pop of flavor in every bite. Regular raisins are fine, also.
- Spiced rum – also optional, but also tasty. Feel free to swap it for whiskey or bourbon, if you prefer.
- Warm whiskey sauce – the most delish drizzle, made up of brown sugar, heavy cream, butter, whiskey, and vanilla extract.
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
How to make eggnog bread pudding
- Soak the fruit. In a small saucepan set over medium heat, combine the cranberries, raisins, and rum (or whiskey/bourbon). Bring the liquid to a low boil, then remove it from the heat and set it aside to allow the fruit to steep.
- Prep the scraps. Butter a 2-quart casserole pan. Place the cubed bread in a large mixing bowl. Drizzle it with melted butter, then toss to coat. Transfer the bread cubes to the prepared casserole pan and set aside.
- Make the custard base. In a large saucepan set over medium heat, combine the eggnog and milk (or cream). Bring the mixture to a low boil, whisking occasionally, then remove it from the heat.
- In the same bowl you tossed the bread cubes in, whisk together the eggs, sugar, nutmeg, vanilla, and salt until light and frothy. Slowly whisk 1 cup of hot eggnog mixture into egg mixture to temper and avoid scrambling. Gradually whisk in the remaining eggnog mixture until well combined.
- Add the soaked fruit and any extra liquor to the eggnog mixture and stir to combine.
- Make it pudding. Pour the eggnog mixture evenly over the cubes, pressing the bread down into the liquid to ensure every piece is soaked. Scatter the cranberries and raisins over the top, then sprinkle with a bit of turbinado sugar, if desired. Cover the pan with plastic wrap and refrigerate it for at least 2 hours, up to 24 hours.
- Bake it up. When ready to serve, preheat an oven to 350 degrees F. Remove the pudding from the refrigerator and unwrap it. Bake on the middle rack for 45-55 minutes until the top of the pudding is browned, the edges pull away from the pan easily, and there is no wet jiggle in the middle.
- Remove it from oven and allow it to cool for 15-30 minutes before serving.
To make the Warm Whiskey Sauce
- Combine brown sugar, cream, and butter in a small saucepan set over medium heat. Bring it to a low boil, whisking occasionally.
- Remove it from the heat and whisk in whiskey and vanilla until combined. Cool for 10 minutes, then drizzle over plated bread pudding slices.
FAQ
My bread is too fresh! How do you intentionally stale bread?
To make stale bread for bread pudding, slice your chosen bread and leave it out on the counter for a few hours, or overnight, until they become slightly dried out and firm.
You can also dry it out in the oven. Tear or cube the bread you’re using, place it on a baking sheet, then toast them in a 300 degree F oven until they’re dry and slightly toasted.
Can I make bread pudding ahead of time?
Of course! This recipe is perfect to enjoy at any temperature, so bake it ahead of time and refrigerate it if you’d like. It can be reheated in the oven or microwave when you’re ready to serve it. The longer it sits, the stronger the flavors will be!
You can also just soak the bread pieces in the custard base overnight, then bake it up when you’re ready to eat for a warm, comforting treat.
What other kinds of sauce can be served with bread pudding?
Popular sauces to serve with bread pudding include caramel sauce, chocolate sauce, vanilla sauce, or a rum sauce. You could also serve it with a scoop of ice cream, whipped cream, or a dusting of powdered sugar.
How to store leftover bread pudding:
Refrigerator. If you plan to consume the bread pudding within 3-4 days, store it in the refrigerator covered tightly with plastic wrap or aluminum foil, or in an airtight container.
Freezer. Cut the bread pudding into serving-sized portions, if desired. Wrap each portion tightly in a layer of plastic wrap, or place them in an airtight containers or freezer bags. Place the wrapped portions in the freezer for up to 2 months.
Reheating. Transfer any frozen bread pudding to the refrigerator and allow it to thaw overnight. Preheat your oven to 325 degrees F, place the pudding in an oven-safe dish covered with foil, and bake for 20-30 minutes, until heated through. You can also use the microwave on a low setting in short intervals, checking in between to ensure even heating.
Even more delicious recipes using eggnog!
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Eggnog Bread Pudding with Warm Whiskey Sauce
Ingredients
- ½ cup fresh cranberries or frozen & thawed
- ½ cup golden raisins
- ⅓ cup spiced rum or whiskey or bourbon
- 12 ounces loaf French bread cut in 1-inch cubes (or challah, brioche, sandwich bread)
- ½ cup unsalted butter melted
- 2 ½ cups eggnog
- 2 cups milk or heavy cream
- 6 large eggs
- ½ cup granulated sugar
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Pinch sea salt
- Turbinado sugar optional
Warm Whiskey Sauce
- ½ cup brown sugar packed
- ¼ cup heavy cream
- ¼ cup unsalted butter
- ¼ cup whiskey or bourbon
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan set over medium heat, combine the cranberries, raisins, and rum (or whiskey/bourbon). Bring the liquid to a low boil, then remove it from the heat and set it aside to allow the fruit to steep.
- Butter a 2-quart casserole pan. Place the cubed bread in a large mixing bowl. Drizzle it with melted butter, then toss to coat. Transfer the bread cubes to the prepared casserole pan and set aside.
- In a large saucepan set over medium heat, combine the eggnog and milk (or cream). Bring the mixture to a low boil, whisking occasionally, then remove it from the heat.
- In the same bowl you tossed the bread cubes in, whisk together the eggs, sugar, nutmeg, vanilla, and salt until light and frothy. Slowly whisk 1 cup of hot eggnog mixture into egg mixture to temper and avoid scrambling. Gradually whisk in the remaining eggnog mixture until well combined.
- Add the soaked fruit and any extra liquor to the eggnog mixture and stir to combine.
- Pour the eggnog mixture evenly over the cubes, pressing the bread down into the liquid to ensure every piece is soaked. Scatter the cranberries and raisins over the top, then sprinkle with a bit of turbinado sugar, if desired. Cover the pan with plastic wrap and refrigerate it for at least 2 hours, up to 24 hours.
- When ready to serve, preheat an oven to 350 degrees F. Remove the pudding from the refrigerator and unwrap it. Bake on the middle rack for 45-55 minutes until the top of the pudding is browned, the edges pull away from the pan easily, and there is no wet jiggle in the middle.
- Remove it from oven and allow it to cool for 15-30 minutes before serving.
Warm Whiskey Sauce
- Combine the brown sugar, cream, and butter in a small saucepan set over medium heat. Bring it to a low boil, whisking occasionally.
- Remove it from the heat and whisk in the whiskey and vanilla until combined. Cool for 10 minutes, then drizzle over plated bread pudding slices.
Cindy Kerschner says
Yes! I mean yes, please!!!
Liz says
I’d even rationalize that this beauty is breakfast food! Maybe syrup instead of whiskey sauce, though 😉
Christie says
Mmmmmmm eggnog makes delicious bread pudding!! I haven’t made some in a long time. I think I need to bake and take yours to work.
Shelley says
YUM eggnog and whiskey! And I love the cranberries in it!
Hezzi-D says
I love bread pudding and this sounds so festive!
Caroline Williams says
This looks so good, I love the sound of everything in it!
Eileen says
The entire dish looks so good. The pudding looks so luscious, but I could dive head-first into that whiskey sauce.
Lou Kramer says
So does the rum used with the cranberry’s and raisins go into mixture?