Rich indulgent and delicious, this eggnog bread pudding is a real treat! Simple to make, this boozy dessert is drizzled in a bourbon sauce for one tasty bite. Guaranteed everyone will want a second helping!
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
A traditional bread pudding is such a hearty and comforting dessert, and this boozy variation is perfect for the holiday season! Sweetbread puddings have always had my heart and I love them with all kinds of flavors. This eggnog version made with bourbon is for adults. But for alcohol-free versions, I suggest my Instant Pot Bread Pudding.
So simple and easy to make before it gets baked in the oven, this is a great low-effort maximum impact dessert. This bread pudding is also covered in a delicious bourbon sauce, because I feel in my heart that all bread puddings should be covered in delicious sauce.
The combination of thick challah bread, eggnog, and a little bourbon make the perfect combo of taste and texture. This is tasty, filling, comforting, and perfectly boozy!
Be sure to try my Rice Pudding too!
How to make eggnog bread pudding
Bread Pudding
- Gather your ingredients.
- Add the eggs in a large bowl and whisk until lightly beaten. Then add eggnog, granulated sugar, melted butter, and bourbon to the bowl and whisk until combined.
- Add bread and raisins to the large bowl and stir until all the bread and raisins are covered with the eggnog mixture. Cover the bowl and set it aside and allow to sit for 1 hour or place it in the refrigerator for up to 8 hours.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish (or 2 qt dish) and pour the bread mixture into it.
- Bake the bread pudding in the preheated oven for about 40-45 minutes, until the custard is set and the top is golden. Remove from the oven and set aside to cool. Meanwhile, prepare the bourbon sauce to pour on top.
How to make the Homemade Bourbon Sauce
- Gather your ingredients. You'll need granulated sugar, butter, eggnog, and bourbon for this sauce.
Melt butter in a small saucepan over medium-low heat. Whisk in granulated sugar, eggnog, bourbon, and salt and stir over low heat until warmed through, about 3 minutes. Pour the sauce over the bread pudding. Serve and enjoy.
What's the best bread to use?
You can make bread pudding with most types of bread, though I love to make it with challah bread which has a rich flavor and spongy texture which soaks up the eggnog custard. Brioche has a similar flavor and also works very well. It's best to use slightly stale bread rather than fresh so that it soaks up the egg mix well.
Can you make it ahead of time?
You can make up the bread pudding up to a day ahead of time and keep it covered in the fridge till you are ready to bake it. Baked pudding will keep well in the fridge for 1 to 2 days and can be reheated in the oven at 360F, with the top covered with foil, to serve.
What do you serve it with?
This eggnog bread pudding is best served with the delicious bourbon syrup, it takes minutes to make and is perfectly rich and syrupy. Go all out and serve the warm dessert with some whipped cream or a scoop of ice cream too!
Recipe Notes and Tips
- If using a firmer bread, like sour dough, it's best to leave it to soak for more than the one hour minimum.
- For best results, use stale bread (or at least day old).
- If you only have fresh bread, you can warm it in the oven on a very low heat (don't toast it) to dry it out quickly.
- I love raisins in my eggnog bread pudding, but you can use other dried fruits, or even some chocolate chips. You could also just leave them out.
- Try to stick with 6 cups of bread, give or take. Too much bread will make a dry bread pudding.
More Dessert Recipes
Eggnog Bread Pudding with Bourbon Sauce
Ingredients
Bread Pudding
- 1 loaf challah bread cut or torn into large 1 inch pieces about 6 cups
- 2 large eggs
- 2 ½ cups full fat eggnog
- ½ cup granulated sugar
- 2 Tablespoon butter melted
- 2 teaspoon bourbon
- ½ cup raisins
Bourbon Sauce
- ¼ cup ½ stick unsalted butter
- ½ cup white granulated sugar
- 3 tablespoons eggnog
- 2 tablespoons bourbon
- Pinch of salt
Instructions
Bread Pudding Instructions
- Add eggs in a large bowl and whisk until lightly beaten. Add eggnog, granulated sugar, melted butter, and bourbon to the bowl and whisk until combined.
- Add bread and raisins to the large bowl and stir until all the bread and raisins are covered with the eggnog mixture. Cover the bowl and set it aside and allow to sit for 1 hour or place it in the refrigerator for up to 8 hours.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish (or 2 qt dish) and pour the bread mixture into it.
- Bake the bread pudding in the preheated oven for about 40-45 minutes, until the custard is set and the top is golden. Remove from the oven and set aside to cool. Meanwhile, prepare the bourbon sauce to pour on top.
Bourbon Sauce Instructions
- Melt butter in a small saucepan over medium-low heat. Whisk in granulated sugar, eggnog, bourbon, and salt and stir over low heat until warmed through, about 3 minutes. Pour the sauce over the bread pudding. Serve and enjoy.
Notes
- If using a firmer bread, like sour dough, it's best to leave it to soak for more than the one hour minimum.
- For best results, use stale bread (or at least day old).
- If you only have fresh bread, you can warm it in the oven on a very low heat (don't toast it) to dry it out quickly.
- I love raisins in my eggnog bread pudding, but you can use other dried fruits, or even some chocolate chips.
JimmyB says
OMG!! I made this last night and it was WUN-derful. I followed the recipe almost exactly. I used Brioche bread and cubed it the day before and left it in the frige to dry out a bit. I did not want to open a new bottle of bourbon for just a few TBLS. and was going to substitute Canadian whiskey but realized I was out of it. So I used Bacardi Black rum. I actually think I liked that better than I would have liked the bourbon. My Christmas dinner was delicious but I think this dessert was the highlight of the meal. Thank you so much for making it available.
P.S. I bought a bottle of champagne last week in anticipation of making your Creamy Champagne Chicken during the coming week.
Tanya says
Thanks so much JimmyB! So glad you like the recipe. I can't wait to hear your thoughts on the Champagne chicken 🙂
Tracie says
Made it tonight for Christmas. It was really easy and tasted great. Thanks so much.
Mary Meyer says
Can you make this bread pudding without the bourbon? Members of my family are not allowed to have alcohol.
Tanya says
Hi Mary, you can leave the bourbon out but I suggest subbing 1 teaspoon of vanilla extract for the bourbon in both the pudding and topping.