This cozy dessert tastes like the holidays in every bite.
It’s warm, sweet, a little spicy, and covered in a rich eggnog sauce that makes it totally irresistible.
It’s the kind of thing you serve when you want to impress guests but secretly didn’t work that hard.
It’s great for using up leftover gingerbread or ginger cookies, and it’s even better the next day.
Why I Love This Recipe
I made this once for a small holiday dinner with friends, and it’s been requested every year since. It smells amazing while it bakes — like cinnamon and warm hugs. The eggnog sauce is what takes it over the top.
- Perfect way to use up holiday leftovers like gingerbread or extra eggnog
- One bowl to mix it all, easy cleanup
- Feels fancy but is really easy
- You can make it ahead and reheat it
What You’ll Need
- 4 cups gingerbread loaf or gingerbread cookies, torn into 1-inch pieces
- 3 large eggs
- 1 ½ cups whole milk
- 1 cup heavy cream
- ½ cup packed brown sugar
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 tsp vanilla extract
- ¼ tsp salt
For the Eggnog Sauce
- 1 cup eggnog
- 2 tbsp unsalted butter
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ⅛ tsp ground nutmeg
Pro Tips
- Slightly stale gingerbread works best—it soaks up the custard without getting mushy
- Don’t skip the nutmeg in the sauce—it ties everything together
- Let the pudding sit for 10 minutes after baking to firm up
- Use a serrated knife if you’re cutting up a dense gingerbread loaf
- You can prep the sauce while the pudding bakes
Tools You’ll Need
- 9×9 baking dish
- Mixing bowls
- Whisk
- Saucepan
- Measuring cups and spoons
- Rubber spatula
- Serrated knife (if needed)
Substitutions and Variations
- Use challah or brioche if you don’t have gingerbread—just add extra ginger and cinnamon
- Swap eggnog for heavy cream in the custard for extra holiday flavor
- Add a handful of chopped pecans or raisins for texture
- Gluten-free gingerbread works too
Make Ahead Tips
You can assemble the bread pudding and store it covered in the fridge for up to 24 hours before baking. Bring it to room temperature before popping it in the oven. The eggnog sauce can be made 3 days ahead and stored in the fridge—just warm it before serving.
Cooking Time:
Prep: 15 minutes
Bake: 45 minutes
Servings: 6
Cooking Instructions
Step 1: Prep the Bread
Tear 4 cups of gingerbread loaf or gingerbread cookies into 1-inch chunks. Place in a large mixing bowl.
Step 2: Make the Custard
In another bowl, whisk 3 large eggs, 1 ½ cups whole milk, 1 cup heavy cream, ½ cup packed brown sugar, 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, 2 tsp vanilla extract, and ¼ tsp salt until smooth and fully combined.
Step 3: Combine Bread and Custard
Pour the custard over the gingerbread chunks in the large mixing bowl. Press gently with a spatula to make sure all the bread is soaked. Let sit for 10 minutes.
Step 4: Transfer to Baking Dish
Pour the mixture into a greased 9×9 baking dish and spread evenly.
Step 5: Bake
Bake at 350°F (175°C) for 40–45 minutes, until the top is golden and the center is set but still soft.
Step 6: Make the Eggnog Sauce
While the pudding bakes, heat 1 cup eggnog, 2 tbsp unsalted butter, and 2 tbsp sugar in a small saucepan over medium heat. In a small bowl, stir 1 tbsp cornstarch with a splash of eggnog to make a slurry. Whisk slurry into the hot sauce and stir until thickened, 3–5 minutes. Remove from heat and stir in 1 tsp vanilla extract and ⅛ tsp nutmeg.
Step 7: Serve
Spoon the warm pudding into bowls and drizzle with eggnog sauce. Sprinkle a little extra nutmeg on top if you’d like.
Leftovers and Storage
Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave or in the oven at 300°F until warmed through. Store the eggnog sauce separately and reheat gently before serving.
Why This Recipe Works (Quick Science)
Bread pudding works because the custard mixture (milk, eggs, cream) soaks into the bread. As it bakes, the eggs cook and set, holding everything together. Gingerbread adds extra flavor and spice, while eggnog sauce brings richness from the butter and egg yolks in the nog. Cornstarch in the sauce helps thicken it without curdling.
Common Mistakes
- Not soaking the bread long enough – It needs time to absorb the custard
- Overbaking – The center should be set but soft, not dry
- Using fresh bread – It can get soggy instead of soaking properly
- Forgetting to grease the dish – It will stick!
What to Serve With
- A cup of coffee or chai
- A scoop of vanilla ice cream
- Whipped cream or crème fraîche
- A glass of actual eggnog if you’re going all in
FAQ
Can I use store-bought gingerbread cookies?
Yes! Just break them into chunks. If they’re very crisp, let them soak a bit longer.
Does this need to be refrigerated?
Yes, once baked and cooled, keep it in the fridge.
Can I make it without eggnog?
Yes, use milk or cream in the sauce instead and add a bit more vanilla and nutmeg.
Is this freezer-friendly?
The pudding yes, the sauce no. Wrap tightly and freeze for up to a month. Thaw overnight in the fridge.
Go ahead and make this! It smells like Christmas and tastes like a warm hug. I’d love to hear how yours turns out — leave a comment and let me know if you made any fun twists!
