This eggnog bread pudding is like a warm hug in dessert form.
It’s cozy, rich, and loaded with holiday flavor — the kind of dessert you serve when you want everyone to gather around the table and smile.
The sweet eggnog custard soaks into soft chunks of bread, turning golden and creamy in the oven, and then it gets topped with a buttery rum sauce that’s just… wow.
This is one of those recipes I bring out every winter, and it always gets asked for again and again.
Why I Love This Recipe
This one’s special. I started making it the year I hosted Christmas dinner for the first time, and it’s never missed a holiday since. Here’s why I love it:
- It’s a great use for leftover bread (or bakery markdowns!)
- The flavor screams cozy holidays — eggnog + warm spices = perfection
- That rum sauce? Totally next level.
- It’s easy to make but feels fancy
- You can make it ahead and reheat — and it still tastes amazing
What You’ll Need
- 6 cups of day-old brioche or challah bread, cubed
- 2 cups eggnog
- 4 large eggs
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp unsalted butter (for greasing dish)
For the Rum Sauce:
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 tbsp dark rum
- 2 tbsp heavy cream
- Pinch of salt
Pro Tips
- Use day-old bread — fresh bread gets too mushy
- Let the bread soak in the custard for at least 15 minutes
- Don’t skip the rum sauce — it makes the whole dish
- Add a few raisins or dried cranberries if you want a fruity touch
- Warm up leftover pudding in the oven or air fryer for a crisp top again
Tools Required
- Large mixing bowl
- Whisk
- Rubber spatula
- 9×13 baking dish
- Small saucepan
- Measuring cups and spoons
- Oven mitts
- Serving bowl or plate
Substitutions and Variations
- No brioche? Use challah, French bread, or even croissants
- Swap rum with bourbon or rum extract for a no-alcohol version
- Use dairy-free eggnog for a non-dairy option
- Add pecans or walnuts for a bit of crunch
Make Ahead Tips
You can assemble the bread pudding the night before — cover and chill overnight, then bake the next day. The rum sauce can also be made ahead and gently reheated before serving.
How to Make Eggnog Bread Pudding with Rum Sauce
Step 1: Prep the Bread
Grease a 9×13 baking dish with 2 tablespoons of unsalted butter. Cube 6 cups of day-old brioche or challah bread into 1-inch pieces.
Step 2: Make the Custard
In a large bowl, whisk together 2 cups eggnog, 4 large eggs, ½ cup granulated sugar, 2 tsp vanilla extract, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp salt until smooth.
Step 3: Soak the Bread
Pour the custard over the cubed bread in the mixing bowl. Gently fold with a rubber spatula to coat every piece. Let soak for 15–20 minutes so the bread absorbs the liquid.
Step 4: Bake
Preheat oven to 350°F (175°C). Pour the soaked bread mixture into the greased baking dish. Spread evenly and bake for 45–50 minutes, until golden brown and set in the middle.
Step 5: Make the Rum Sauce
In a small saucepan over medium heat, melt ½ cup unsalted butter. Stir in 1 cup powdered sugar, 2 tbsp dark rum, 2 tbsp heavy cream, and a pinch of salt. Whisk until smooth and glossy.
Step 6: Serve
Scoop warm bread pudding into bowls and drizzle generously with warm rum sauce.
Makes
Serves 8
Takes about 1 hour total (15 min prep, 45 min bake)
Macros (Per Serving – Approximate)
- Calories: 410
- Carbs: 38g
- Protein: 7g
- Fat: 24g
- Fiber: 1g
- Sugar: 20g
Why This Recipe Works (Quick Science)
Bread pudding is all about soaking dry bread in custard so it can act like a sponge. The egg proteins firm up as it bakes, holding everything together, while the fat from the eggnog and butter gives it that melt-in-your-mouth richness. The high sugar content also helps create that golden top and caramelized edges.
Common Mistakes
- Using fresh bread — it won’t soak up the custard as well
- Not soaking long enough before baking
- Baking at too high a temp — it can dry out or burn
- Overcooking the rum sauce — it can get grainy
What to Serve With
- A hot cup of coffee or spiced chai
- A scoop of vanilla ice cream
- A fresh fruit salad for balance
- Whipped cream if you’re feeling extra festive
FAQ
Can I use regular milk instead of eggnog?
Yes, but the flavor won’t be as rich. You can add extra spices to mimic it.
Is the alcohol in the rum sauce cooked off?
No, it’s a finishing sauce, so the alcohol stays. Use rum extract if avoiding alcohol.
Can I freeze it?
Yep! Freeze baked and cooled portions in airtight containers. Reheat in oven.
Can I make it dairy-free?
Yes, use dairy-free eggnog and butter alternatives. It still works great.
Hope You Love It!
This eggnog bread pudding with rum sauce is truly one of those crowd-pleasers that brings warmth to the table. Try it out, serve it warm, and let me know how it went in the comments — I’d love to hear your twist on it or help with any questions!
