Looking for a festive dessert that captures the essence of the holidays? This eggnog bread pudding is your answer! It’s rich, creamy, and infused with the warm flavors of nutmeg and vanilla. Perfect for family gatherings or cozy nights in, this dish is bound to impress and delight.
Imagine golden bread soaked in a luscious custard, baked to perfection, and served warm with a drizzle of creamy sauce. That’s the magic of this eggnog bread pudding, transforming simple ingredients into a show-stopping dessert. It’s a great way to use up leftover bread while bringing a festive flair to your table.
Delightful Eggnog Bread Pudding Recipe
This eggnog bread pudding is a comforting dessert that features cubes of bread soaked in a rich custard made with eggnog, eggs, sugar, and spices. Baked until golden, it’s a delightful treat that’s both creamy and slightly spiced, making it a perfect winter indulgence.
Ingredients
- 8 cups of day-old bread, cubed
- 4 large eggs
- 2 cups eggnog
- 1 cup milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Butter for greasing the baking dish
- Whipped cream or ice cream for serving (optional)
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Mix the Custard: In a large bowl, whisk together the eggs, eggnog, milk, sugar, vanilla extract, nutmeg, cinnamon, and salt until well combined.
- Combine with Bread: Place the cubed bread in the prepared baking dish, then pour the custard mixture over the bread. Gently press down to ensure all the bread is soaked.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
- Serve: Allow to cool slightly before serving warm with whipped cream or ice cream, if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8 servings
- Calories: 320kcal
- Fat: 10g
- Protein: 6g
- Carbohydrates: 50g
