Description
This Eggnog Bread Pudding is a cozy and festive dessert perfect for the holiday season. Made with cinnamon raisin bread soaked in a rich mixture of full-fat eggnog and eggs, this classic baked pudding is golden, puffed, and deliciously comforting. The custardy texture paired with warm spices makes it an irresistible treat to serve warm after a cozy dinner or during a holiday brunch.
Ingredients
Scale
Bread
- 6 cups (250g) cinnamon raisin bread, cubed (about 6 to 9 slices)
Custard
- 2 cups (500ml) full-fat eggnog
- 4 large eggs
Instructions
- Prepare the Bread: Place the cubed cinnamon raisin bread in a buttered 8-inch square ceramic or glass baking dish, spreading it out evenly.
- Make the Custard: In a large bowl, whisk together the full-fat eggnog and the eggs until the mixture is fully combined and smooth.
- Combine Bread and Custard: Pour the eggnog and egg mixture over the bread cubes in the baking dish. Gently stir to ensure all the bread pieces are evenly coated with the custard.
- Refrigerate to Soak: Cover the baking dish and refrigerate the mixture for at least 1 hour, and up to 1 day, allowing the bread to soak up the custard fully.
- Preheat Oven: When ready to bake, remove the pudding from the refrigerator and preheat your oven to 375°F (190°C).
- Bake the Pudding: Bake the bread pudding for about 35 to 45 minutes, or until it is golden brown, puffed up, and a thin knife inserted into the center comes out clean.
- Rest and Serve: Let the bread pudding stand for 15 minutes after baking. Serve warm for the best flavor and texture.
Notes
- Use cinnamon raisin bread for the classic holiday flavor; other sweet breads can be substituted if desired.
- Full-fat eggnog gives the pudding a rich, creamy texture; lower fat versions can be used but will affect richness.
- Soaking the bread overnight improves custard absorption and enhances flavor.
- Serve with a drizzle of caramel sauce or a dusting of powdered sugar for extra indulgence.
- Leftovers can be refrigerated and reheated gently before serving.
