18 Delicious Egg Nog Bread Pudding Recipes Creative

Mmm, can you smell that? It’s the sweet, spicy aroma of egg nog transforming into something even more magical—bread pudding! Perfect for those chilly evenings or when you’re craving a touch of holiday cheer any time of year, these 18 egg nog bread pudding recipes are about to become your new favorite comfort food. Ready to dive into deliciousness? Let’s get started!

Classic Egg Nog Bread Pudding

Under the soft glow of the kitchen light, there’s something deeply comforting about transforming day-old bread into a warm, spiced dessert that whispers of holiday gatherings and quiet winter nights.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups classic egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 2 tbsp clarified butter, melted
• 1/4 cup golden raisins (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish with clarified butter.
2. In a large mixing bowl, whisk together the egg nog, lightly beaten eggs, granulated sugar, vanilla extract, ground nutmeg, and ground cinnamon until fully combined.
3. Add the cubed brioche and golden raisins (if using) to the bowl, gently folding to ensure each piece is evenly coated with the egg nog mixture. Let sit for 15 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Drizzle the top with melted clarified butter for a golden finish.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
6. Remove from the oven and let cool for 10 minutes before serving. This resting period allows the pudding to set further, making it easier to slice.

Creating this bread pudding is like capturing the essence of egg nog in a dessert that’s both rich and comforting. The brioche becomes custard-like, infused with the warm spices of nutmeg and cinnamon, while the golden raisins offer little bursts of sweetness. For an extra indulgent touch, serve it warm with a dollop of whipped cream or a drizzle of caramel sauce.

Chocolate Chip Egg Nog Bread Pudding

On a quiet evening, when the air carries a hint of winter’s chill, there’s something deeply comforting about transforming simple ingredients into a warm, indulgent dessert. This chocolate chip egg nog bread pudding marries the rich, spiced flavors of the season with the soft, custardy texture of a classic bread pudding, creating a dish that feels like a hug in every bite.

Ingredients

• 4 cups day-old brioche, cut into 1-inch cubes
• 2 cups high-quality egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp fine sea salt
• 1/2 cup semi-sweet chocolate chips
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with the melted butter.
2. In a large mixing bowl, whisk together the egg nog, lightly beaten eggs, granulated sugar, vanilla extract, nutmeg, and sea salt until fully combined.
3. Add the brioche cubes to the bowl, gently pressing them down to ensure they are fully submerged in the egg nog mixture. Let sit for 15 minutes, allowing the bread to absorb the liquid.
4. Fold in the semi-sweet chocolate chips, distributing them evenly throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
6. Remove from the oven and let cool for 10 minutes before serving. Tip: For an extra indulgent touch, serve with a dollop of whipped cream or a drizzle of caramel sauce.

Now, the bread pudding emerges from the oven with a golden crust, giving way to a soft, custard-like interior studded with melty chocolate chips. The egg nog infuses every bite with its signature warmth and spice, making this dessert a perfect end to a cozy evening. Consider serving it alongside a glass of cold egg nog for a delightful contrast in temperatures.

Egg Nog Bread Pudding with Rum Sauce

Zestfully wandering through the flavors of the season, this dish captures the essence of holiday cheer in every bite. It’s a comforting embrace of rich, creamy egg nog and the warm, spirited kick of rum, all nestled within the soft, custardy folds of bread pudding.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups high-quality egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp freshly grated nutmeg
• 1/4 cup unsalted butter, melted
• 1/2 cup dark rum
• 1/2 cup heavy cream
• 1/4 cup light brown sugar, packed

Instructions

1. Preheat your oven to 350°F (175°C) and butter a 9-inch square baking dish.
2. In a large bowl, whisk together the egg nog, beaten eggs, granulated sugar, vanilla extract, and nutmeg until fully combined.
3. Add the cubed brioche to the egg nog mixture, gently pressing down to ensure all pieces are soaked. Let sit for 15 minutes to absorb the liquid.
4. Transfer the mixture to the prepared baking dish and drizzle with melted butter. Bake for 45 minutes, or until the top is golden and the center is set.
5. While the pudding bakes, prepare the rum sauce by combining dark rum, heavy cream, and brown sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the sauce slightly thickens, about 5 minutes.
6. Remove the bread pudding from the oven and let it cool for 10 minutes before serving. Drizzle with warm rum sauce.

Delightfully rich and moist, this bread pudding offers a velvety texture that contrasts beautifully with the silky rum sauce. For an extra festive touch, serve it with a sprinkle of cinnamon or a dollop of whipped cream.

Spiced Egg Nog Bread Pudding

Whispering the essence of holiday cheer into every bite, this Spiced Egg Nog Bread Pudding transforms the familiar comfort of bread pudding with the rich, nostalgic flavors of egg nog. It’s a dish that cradles the soul, perfect for those quiet winter evenings when the world outside seems to pause.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups premium egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 tbsp clarified butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with clarified butter.
2. In a large mixing bowl, whisk together the egg nog, lightly beaten eggs, granulated sugar, vanilla extract, nutmeg, cinnamon, and cloves until fully combined.
3. Add the cubed brioche to the bowl, gently folding to ensure each piece is evenly coated with the egg nog mixture. Let it sit for 15 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Drizzle the top with melted clarified butter.
5. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
6. Remove from the oven and let it rest for 10 minutes before serving. This allows the pudding to set further, making it easier to slice.

Kindly note, the pudding emerges with a custard-like interior, enveloped in a lightly spiced, caramelized crust. For an indulgent twist, serve warm with a dollop of whipped cream or a drizzle of bourbon caramel sauce.

Egg Nog Bread Pudding with Caramel Drizzle

Yesterday, as the evening light faded, I found myself craving something that whispered of holidays past, a dessert that could bridge the gap between memory and the present moment.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups high-quality egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp fine sea salt
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup light brown sugar, packed

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with unsalted butter.
2. In a large mixing bowl, combine the cubed brioche, egg nog, lightly beaten eggs, granulated sugar, vanilla extract, nutmeg, and sea salt. Gently fold until the brioche is evenly coated and the mixture is homogenous.
3. Transfer the mixture to the prepared baking dish, pressing down lightly to ensure an even layer. Let it sit for 15 minutes to allow the brioche to fully absorb the custard.
4. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
5. While the bread pudding bakes, prepare the caramel drizzle. In a small saucepan over medium heat, melt the unsalted butter. Add the light brown sugar and heavy cream, stirring constantly until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
6. Remove the bread pudding from the oven and let it cool for 10 minutes. Drizzle the warm caramel over the top before serving.

Delicately spiced with nutmeg and enriched with the creamy depth of egg nog, this bread pudding emerges from the oven with a custard-like interior beneath its golden crust. The caramel drizzle adds a luxurious finish, making it perfect for serving alongside a dollop of whipped cream or a scoop of vanilla bean ice cream.

Pumpkin Spice Egg Nog Bread Pudding

On a quiet evening, when the air carries the first whispers of autumn, there’s a comfort in blending the warmth of pumpkin spice with the creamy richness of egg nog, creating a dessert that feels like a hug in every bite.

Ingredients

• 1 loaf brioche bread, day-old, cut into 1-inch cubes
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup pumpkin puree
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar, packed
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with clarified butter.
2. In a large mixing bowl, whisk together the whole milk, heavy cream, pumpkin puree, lightly beaten eggs, granulated sugar, dark brown sugar, melted unsalted butter, vanilla extract, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt until fully combined.
3. Add the brioche bread cubes to the bowl, gently folding them into the wet mixture until all pieces are evenly coated. Let the mixture sit for 15 minutes, allowing the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
5. Remove from the oven and let it cool for 10 minutes before serving. For an extra touch of indulgence, drizzle with a bourbon caramel sauce or serve with a dollop of whipped cream.

Best enjoyed warm, this Pumpkin Spice Egg Nog Bread Pudding offers a delightful contrast between the crispy top layer and the soft, custardy interior, with the pumpkin and egg nog flavors melding beautifully for a dessert that’s both nostalgic and novel.

Egg Nog Bread Pudding with Vanilla Bean

Gently, the warmth of the kitchen wraps around you as you prepare to transform the humble remnants of yesterday’s bread into a luxurious dessert. This Egg Nog Bread Pudding, infused with the delicate aroma of vanilla bean, is a tender homage to the festive season, yet simple enough to grace your table any day of the year.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups high-quality egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon unsalted butter, softened

Instructions

1. Preheat your oven to 350°F (175°C) and butter a 9-inch square baking dish with the softened unsalted butter.
2. In a large mixing bowl, whisk together the egg nog, lightly beaten pasture-raised eggs, granulated sugar, scraped vanilla bean seeds, and freshly grated nutmeg until fully combined.
3. Add the cubed day-old brioche to the bowl, gently pressing down to ensure all pieces are submerged in the egg nog mixture. Let sit for 15 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set.
5. Remove from the oven and let cool for 10 minutes before serving. This resting period allows the pudding to set further, ensuring clean slices.

Each bite of this Egg Nog Bread Pudding offers a creamy interior with a slightly crisp top, the vanilla bean and nutmeg weaving a warm, comforting flavor profile. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence.

Bourbon Egg Nog Bread Pudding

How the warmth of bourbon and the richness of egg nog come together in this bread pudding is nothing short of magical. It’s a dish that whispers of holiday gatherings and quiet winter nights, offering comfort in every bite.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups high-quality egg nog
• 1/2 cup bourbon
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp fine sea salt
• 1 tbsp unsalted butter, softened

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish with the softened unsalted butter, ensuring an even coat to prevent sticking.
2. In a large mixing bowl, whisk together the egg nog, bourbon, lightly beaten pasture-raised eggs, granulated sugar, pure vanilla extract, freshly grated nutmeg, and fine sea salt until fully combined.
3. Add the cubed day-old brioche to the bowl, gently folding the pieces into the liquid mixture until all are evenly soaked. Let the mixture sit for 15 minutes to allow the bread to fully absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
5. Remove from the oven and let it rest for 10 minutes before serving. This allows the pudding to set further, making it easier to slice.

With its custardy interior and crisp top, this bourbon egg nog bread pudding is a delightful contrast of textures. Serve it warm with a drizzle of caramel sauce or a dollop of whipped cream for an extra indulgent touch.

Egg Nog Bread Pudding with Cranberries

Zephyr-like, the essence of holiday cheer wafts through the kitchen as we embark on crafting a dessert that marries the rich, velvety notes of egg nog with the tart vibrancy of cranberries, all cradled in the comforting embrace of bread pudding.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups premium egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp fine sea salt
• 1 cup fresh cranberries
• 2 tbsp unsalted butter, melted
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking dish with clarified butter.
2. In a large mixing bowl, whisk together the egg nog, lightly beaten eggs, granulated sugar, vanilla extract, ground nutmeg, and fine sea salt until fully combined.
3. Gently fold in the cubed brioche, ensuring each piece is evenly coated with the egg nog mixture. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.
4. Fold in the fresh cranberries, distributing them evenly throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Drizzle the melted unsalted butter over the top and sprinkle with turbinado sugar for a crisp finish.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
7. Remove from the oven and let it rest for 10 minutes before serving. This allows the pudding to set further, making it easier to slice.

The Egg Nog Bread Pudding with Cranberries emerges from the oven with a golden crust giving way to a custardy interior, punctuated by bursts of tart cranberries. Serve it warm, perhaps with a dollop of whipped cream or a drizzle of caramel sauce, to elevate this humble dessert into a festive centerpiece.

Almond Egg Nog Bread Pudding

Whispering the essence of holiday cheer into every bite, this Almond Egg Nog Bread Pudding transforms the familiar comfort of bread pudding with the rich, spiced warmth of egg nog and the subtle crunch of almonds. It’s a dish that cradles the soul, perfect for those quiet winter evenings when the world outside seems to pause.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups high-quality egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 cup sliced almonds, toasted

Instructions

1. Preheat your oven to 350°F (175°C) and butter a 9-inch square baking dish.
2. In a large mixing bowl, whisk together the egg nog, beaten eggs, granulated sugar, melted butter, vanilla extract, nutmeg, and cinnamon until fully combined.
3. Gently fold in the cubed brioche, ensuring each piece is evenly coated with the egg nog mixture. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the toasted sliced almonds over the top.
5. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean.
6. Remove from the oven and let it cool for 10 minutes before serving.

Moist and custardy with a delightful contrast from the crunchy almonds, this bread pudding is a celebration of textures. Serve it warm with a drizzle of caramel sauce or a dollop of whipped cream for an extra indulgent treat.

Egg Nog Bread Pudding with Pecan Topping

Remembering the warmth of holiday gatherings, this dish brings together the rich, creamy essence of egg nog with the comforting texture of bread pudding, crowned with a crunchy pecan topping. It’s a nostalgic nod to winter evenings spent by the fire, yet simple enough to enjoy any day of the year.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups high-quality egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/2 cup pecans, roughly chopped
• 2 tbsp unsalted butter, melted
• 2 tbsp dark brown sugar

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with butter.
2. In a large mixing bowl, whisk together the egg nog, lightly beaten eggs, granulated sugar, vanilla extract, ground nutmeg, and sea salt until fully combined.
3. Add the cubed brioche to the bowl, gently pressing down to ensure all pieces are submerged in the egg nog mixture. Let sit for 15 minutes to allow the bread to absorb the liquid.
4. While the bread soaks, mix the chopped pecans, melted butter, and dark brown sugar in a small bowl to create the topping.
5. Transfer the soaked bread mixture to the prepared baking dish, spreading it evenly. Sprinkle the pecan topping over the surface.
6. Bake for 45-50 minutes, or until the pudding is set and the topping is golden brown. A knife inserted into the center should come out clean.
7. Allow the bread pudding to cool for 10 minutes before serving. This rest period helps the custard set further, ensuring perfect slices.

Creating a harmonious balance between the creamy custard and the crisp pecan topping, this bread pudding is a delightful contrast of textures. Serve it warm with a drizzle of caramel sauce for an extra touch of indulgence, or enjoy it as is for a comforting dessert that feels like a hug in every bite.

Cinnamon Swirl Egg Nog Bread Pudding

Perhaps there’s no better way to embrace the quiet of a winter evening than by indulging in a dish that marries the warmth of cinnamon with the creamy luxury of egg nog. This bread pudding, with its tender crumb and rich custard, is a testament to the comfort found in simple, heartfelt cooking.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups high-quality egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 2 tbsp unsalted butter, melted
• 1/4 cup brown sugar, packed
• 1 tsp cinnamon, for swirling

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish with melted butter.
2. In a large bowl, whisk together the egg nog, lightly beaten eggs, granulated sugar, vanilla extract, ground cinnamon, and freshly grated nutmeg until fully combined.
3. Add the cubed brioche to the egg nog mixture, gently pressing down to ensure all pieces are soaked. Let sit for 15 minutes to allow the bread to fully absorb the custard.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Drizzle with melted butter.
5. In a small bowl, mix together the brown sugar and remaining cinnamon. Sprinkle this mixture over the top of the bread pudding, then use a knife to swirl it lightly into the custard.
6. Bake for 45-50 minutes, or until the top is golden brown and the custard is set but still slightly wobbly in the center.
7. Remove from the oven and let cool for 10 minutes before serving. Tip: For an extra indulgent touch, serve with a dollop of whipped cream or a drizzle of caramel sauce.

Rich in flavor and comforting in texture, this cinnamon swirl egg nog bread pudding is a delightful twist on a classic. The swirls of cinnamon sugar create pockets of sweetness that contrast beautifully with the creamy custard, making each bite a little celebration of the season.

Egg Nog Bread Pudding with Orange Zest

Whispering the essence of holiday cheer into every bite, this Egg Nog Bread Pudding with Orange Zest transforms leftover bread into a decadent, custardy delight. The subtle warmth of nutmeg and the bright citrus notes create a harmonious blend that’s both comforting and invigorating.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups high-quality egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/2 tsp freshly grated nutmeg
• Zest of 1 large orange
• 2 tbsp clarified butter, melted
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with clarified butter.
2. In a large mixing bowl, whisk together the egg nog, lightly beaten eggs, granulated sugar, pure vanilla extract, freshly grated nutmeg, orange zest, and fine sea salt until fully combined.
3. Gently fold the cubed brioche into the egg nog mixture, ensuring each piece is evenly coated. Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
4. Transfer the soaked bread mixture into the prepared baking dish, spreading it evenly. Drizzle the top with the remaining clarified butter.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
6. Remove from the oven and let it rest for 10 minutes before serving. This allows the pudding to set further and makes it easier to slice.

Silky and rich, the pudding boasts a creamy interior with a slightly crisp top, offering a delightful contrast in textures. The orange zest cuts through the richness, adding a refreshing brightness that elevates the entire dish. Serve warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Gingerbread Egg Nog Bread Pudding

How the warmth of gingerbread and the creamy richness of egg nog come together in this bread pudding is nothing short of magical. It’s a dish that whispers of holiday cheer, yet feels just as comforting on a quiet winter night.

Ingredients

• 4 cups day-old gingerbread, cubed
• 2 cups premium egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with the melted unsalted butter.
2. In a large mixing bowl, whisk together the premium egg nog, lightly beaten pasture-raised eggs, granulated sugar, pure vanilla extract, ground nutmeg, and ground cloves until fully combined.
3. Gently fold the day-old gingerbread cubes into the egg nog mixture, ensuring each piece is evenly coated. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set.
5. Remove from the oven and let it cool for 5 minutes before serving. Tip: For an extra indulgent touch, drizzle with a caramel sauce or serve with a dollop of whipped cream.

Soft and custardy on the inside with a slightly crisp top, this bread pudding is a delightful contrast of textures. The spices from the gingerbread and egg nog meld beautifully, offering a warm, aromatic flavor that’s perfect for savoring slowly. Consider serving it in small mason jars for a charming individual dessert presentation.

Egg Nog Bread Pudding with Maple Syrup

Kindly imagine the warmth of a kitchen filled with the sweet, spiced aroma of egg nog transforming into a comforting bread pudding, each bite a tender embrace of holiday memories and maple syrup’s golden whisper.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups high-quality egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup pure maple syrup, plus extra for serving
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp sea salt
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish with the melted unsalted butter.
2. In a large mixing bowl, whisk together the egg nog, lightly beaten pasture-raised eggs, pure maple syrup, vanilla extract, ground nutmeg, and sea salt until fully combined.
3. Add the cubed day-old brioche to the bowl, gently pressing down to ensure all pieces are submerged in the liquid mixture. Let sit for 15 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set.
5. Remove from the oven and let cool for 10 minutes before serving. Drizzle with additional pure maple syrup for extra sweetness.

Delightfully, this Egg Nog Bread Pudding emerges from the oven with a custard-like interior and a slightly crisp top, a perfect contrast of textures. The maple syrup not only adds a layer of sweetness but also introduces a subtle complexity that elevates the dish. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.

Peppermint Egg Nog Bread Pudding

Yesterday, as the first light of dawn crept through the kitchen window, I found myself lost in the comforting embrace of baking, a ritual that soothes the soul. The idea of transforming the classic holiday egg nog into a warm, inviting bread pudding seemed like a whisper from the past, urging me to blend tradition with a hint of peppermint freshness.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups high-quality egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tsp pure peppermint extract
• 1/2 tsp fine sea salt
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with clarified butter.
2. In a large mixing bowl, whisk together the egg nog, lightly beaten eggs, granulated sugar, melted unsalted butter, pure peppermint extract, fine sea salt, and freshly grated nutmeg until fully combined.
3. Gently fold in the cubed day-old brioche, ensuring each piece is evenly coated with the egg nog mixture. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set.
5. Remove from the oven and let it cool for 10 minutes before serving. This resting period allows the flavors to meld beautifully.

Beneath its golden crust lies a custard so tender, it whispers of holidays past with every bite. The peppermint adds a refreshing contrast, making it a delightful surprise when served warm with a dollop of whipped cream or a drizzle of caramel sauce.

Egg Nog Bread Pudding with Whiskey Glaze

On a quiet evening, when the air carries a hint of winter’s promise, there’s nothing quite like the comfort of a dish that marries the richness of egg nog with the warmth of whiskey. This bread pudding, with its whiskey glaze, is a celebration of flavors that are both familiar and indulgent, perfect for those moments of reflection.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups premium egg nog
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/2 cup whiskey
• 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, combine the cubed brioche, egg nog, lightly beaten eggs, granulated sugar, vanilla extract, nutmeg, and cinnamon. Gently fold until the bread is evenly coated. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.
3. Transfer the mixture to the prepared baking dish, spreading it evenly. Drizzle the melted butter over the top.
4. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set.
5. While the pudding bakes, prepare the whiskey glaze by whisking together the whiskey and powdered sugar in a small saucepan over low heat until the sugar is completely dissolved. Remove from heat and let it cool slightly.
6. Once the bread pudding is done, remove it from the oven and let it cool for 10 minutes. Drizzle the whiskey glaze over the top before serving.

Yielded from this process is a bread pudding that’s luxuriously creamy inside with a perfectly crisp top, the whiskey glaze adding a bold contrast to the sweet, spiced custard. Serve it warm, with a dollop of whipped cream or a scoop of vanilla ice cream, to elevate the experience.

Egg Nog Bread Pudding with Apple Compote

You might find yourself on a quiet evening, the kind where the air feels still and the world seems to pause, craving something that whispers of comfort and nostalgia. This egg nog bread pudding, with its tender crumb and rich, custardy heart, paired with a softly spiced apple compote, is just that—a hug in a bowl.

Ingredients

– 4 cups day-old brioche, cubed
– 2 cups high-quality egg nog
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract
– 1/2 tsp freshly grated nutmeg
– 2 tbsp unsalted butter, melted
– 2 large Granny Smith apples, peeled and diced
– 1/4 cup light brown sugar
– 1 tbsp lemon juice
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with melted butter.
2. In a large mixing bowl, whisk together the egg nog, beaten eggs, granulated sugar, vanilla extract, and nutmeg until fully combined.
3. Gently fold the brioche cubes into the egg nog mixture, ensuring each piece is evenly coated. Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
4. Transfer the soaked bread mixture into the prepared baking dish, spreading it evenly. Drizzle the top with the remaining melted butter.
5. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
6. While the pudding bakes, combine the diced apples, brown sugar, lemon juice, cinnamon, and cloves in a medium saucepan over medium heat. Cook, stirring occasionally, for 10-12 minutes, until the apples are tender and the compote has thickened.
7. Remove the bread pudding from the oven and let it cool for 5 minutes before serving.
8. Serve warm, topped with the apple compote.
Delightfully creamy with a hint of spice, this bread pudding is a testament to the magic of simple ingredients coming together. The apple compote adds a bright contrast, making each bite a perfect balance of sweet and tart. For an extra touch of indulgence, drizzle with a bit of caramel sauce or serve with a scoop of vanilla bean ice cream.

Conclusion

Holiday cheer is best served with a slice of something sweet, and our roundup of 18 Delicious Egg Nog Bread Pudding Recipes is your ticket to festive bliss. Whether you’re a novice or a seasoned baker, there’s a recipe here to warm your heart and home. Don’t forget to leave a comment with your favorite, and share the joy by pinning this article on Pinterest. Happy baking!

Bella Bacinos