This Eggnog Bread Pudding is the perfect holiday treat—warm, creamy, and packed with cozy flavors.
It’s like French toast and custard had a festive baby!
Plus, it’s super easy to make with simple ingredients, and that rum sauce?
Oh, it’s the kind of thing you’ll want to drizzle on everything.
Whether you’re making this for Christmas morning or just because you have leftover eggnog, your family will love it.
Let’s get baking!
What You’ll Need
For the Bread Pudding:
- 5 cups day-old bread, cubed (French bread or brioche works best)
- 2 cups eggnog
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons melted butter
For the Rum Sauce:
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup heavy cream
- 2 tablespoons dark rum
- ½ teaspoon vanilla extract
- Pinch of salt
Pro Tips
- Use slightly stale bread – It soaks up the eggnog mixture better and gives a perfect texture. Fresh bread can turn mushy!
- Let the bread soak – Giving it 10–15 minutes to absorb the liquid before baking makes it extra creamy inside.
- Don’t skip the rum sauce – Even if you don’t use alcohol, swap it for vanilla extract—it takes the pudding to another level!
- Bake until golden – The center should be set but still a little soft when you press it.
- Make it kid-friendly – Skip the rum in the sauce or replace it with maple syrup for a family-friendly version.
Tools You’ll Need
- Large mixing bowl
- Whisk
- 8×8-inch baking dish
- Small saucepan
- Measuring cups & spoons
- Wooden spoon or spatula
Substitutions & Variations
- No eggnog? Use half-and-half or whole milk with 1 extra teaspoon of vanilla.
- Want it extra rich? Use brioche or challah instead of French bread.
- Make it boozy! Add 1 tablespoon of rum to the bread pudding mixture.
- Nut-free version? Skip the nutmeg and just use cinnamon.
Make-Ahead Tips
- Assemble the bread pudding the night before, cover, and refrigerate. Just bake it in the morning!
- The rum sauce can be made ahead and reheated on low before serving.
How to Make It
Step 1: Prep the Bread
Place the cubed bread (5 cups) in a large mixing bowl. If it’s not stale, toast the cubes in the oven at 300°F for 10 minutes.
Step 2: Make the Eggnog Mixture
In another bowl, whisk together eggnog (2 cups), eggs (3), granulated sugar (½ cup), vanilla extract (1 tsp), cinnamon (1 tsp), nutmeg (¼ tsp), and salt (¼ tsp) until smooth.
Step 3: Soak the Bread
Pour the eggnog mixture over the bread cubes, stirring gently until all the bread is coated. Let it sit for 10–15 minutes to absorb.
Step 4: Bake the Pudding
Grease an 8×8-inch baking dish with butter. Pour in the soaked bread mixture, spreading it evenly. Bake at 350°F for 40–45 minutes until golden and set.
Step 5: Make the Rum Sauce
In a small saucepan, melt butter (½ cup) over medium heat. Stir in brown sugar (½ cup) and heavy cream (¼ cup) until smooth. Remove from heat and stir in dark rum (2 tbsp), vanilla extract (½ tsp), and a pinch of salt.
Step 6: Serve and Enjoy
Drizzle the warm rum sauce over slices of the bread pudding and serve immediately.
Leftovers & Storage
- Store leftovers in the fridge for up to 3 days.
- Reheat individual servings in the microwave for 30 seconds.
- The rum sauce thickens when cold—warm it up before serving!
Wrap-Up
This Eggnog Bread Pudding is the ultimate holiday comfort dessert—easy, festive, and totally irresistible. If you try it, I’d love to hear how it turned out! Leave a comment below and share your tips or variations. Happy baking! 🎄✨
