Feastical

Your New Favorite Holiday Tradition: Bread Pudding with Boozy Eggnog Sauce

Hey friends, Beau here from Feastical! Let’s talk about that one dessert that feels like a warm, sugary hug from the inside out. You know the one. It’s the dish that transforms something as simple as stale bread into a show-stopping, soul-warming masterpiece. That’s right, we’re diving headfirst into the glorious world of Bread Pudding, and we’re not stopping there. We’re crowning it with a lush, creamy, and just-a-touch-boozy Eggnog Sauce that will have everyone at your table asking for seconds (and the recipe!).

If you’ve ever been intimidated by fancy desserts, let me tell you, bread pudding is your best friend. It’s forgiving, it’s flexible, and it’s practically designed for improvisation. This isn’t about perfection; it’s about comfort. It’s about gathering in the kitchen, the oven warming the house, and the incredible aroma of cinnamon and nutmeg filling the air. This Bread Pudding with Eggnog Sauce is pure holiday comfort—warm, custardy, baked to golden perfection, and downright impossible to resist. It’s the perfect way to use up that leftover bread and bring some serious cheer to your dessert table. So, tie on your favorite apron, and let’s make some magic together!

A Slice of Christmas Morning Memory

This recipe takes me right back to my grandma’s kitchen on chilly December mornings. See, my grandma was a wizard with leftovers. Wasting food was a cardinal sin in her house. The day after any big family dinner, you could bet she’d be eyeing the leftover dinner rolls or the end of a French loaf, a mischievous glint in her eye. She’d gather up all those lonely bits of bread, and like clockwork, the sounds of whisking and the scent of vanilla would signal what was coming: her famous bread pudding.

It wasn’t just dessert; it was an event. We’d all crowd around the table while it was still steaming, and she’d pour this rich, custardy sauce over the top—her secret was a “glug” of rum from a bottle she kept in the pantry “for baking purposes only.” That first bite was pure magic. It taught me that the best dishes aren’t about the fanciest ingredients; they’re about love, resourcefulness, and the courage to add a little “glug” of joy. This recipe is my homage to her, a little sweeter and a tad more eggnoggy, but with the same big heart.

Gathering Your Cast of Characters

Here’s everything you’ll need to create this cozy masterpiece. Don’t stress if you’re missing an item or two—I’ve got plenty of substitutions and chef-y insights for you!

For the Bread Pudding:

• 6 cups day-old brioche or French bread (cubed): This is the star! Stale bread is key because it soaks up the custard like a dream without turning to mush. Chef’s Insight: Brioche will give you an incredibly rich and buttery result, while a good French or Italian loaf offers a slightly chewier, more classic texture. No stale bread? Cube fresh bread and toast it in a 300°F oven for 10-15 minutes to dry it out!
• 2 cups whole milk & 1 cup heavy cream: This combo creates the perfect rich custard base. The milk provides lightness, and the cream brings the decadent luxury. Substitution Tip: You can use all whole milk, or even half-and-half for the entire liquid amount. For a dairy-free version, full-fat canned coconut milk works wonders.
• 4 large eggs: These are the binders that set the custard into a beautiful, sliceable texture.
• ½ cup granulated sugar: Sweetens the deal perfectly. You can use light brown sugar for a deeper, more caramel-like flavor.
• 1 tsp pure vanilla extract: The flavor workhorse. Always use pure vanilla for the best taste.
• 1 tsp ground cinnamon & ¼ tsp ground nutmeg: The dynamic duo of holiday spice. Chef’s Hack: For an incredible aroma, try grating a fresh nutmeg seed yourself—it’s a game-changer.
• ½ cup raisins or chopped pecans (optional): I’m team pecans all the way for that little crunch, but raisins plumped in a bit of warm rum first are a classic addition. Leave them out if you’re a purist!

For the Show-Stopping Eggnog Sauce:

• 1 cup store-bought or homemade eggnog: The richer the eggnog, the richer the sauce. It’s that simple.
• 2 tbsp unsalted butter: For gloss and a velvety mouthfeel.
• 2 tbsp sugar: A little extra sweetness to balance the spirits.
• 1 tbsp bourbon or dark rum (optional but highly recommended): This adds a wonderful grown-up depth and warmth. The alcohol cooks off, leaving behind amazing flavor. Substitution Tip: If you’re avoiding alcohol, use 1 tsp of rum extract or simply leave it out.
• 1 tbsp all-purpose flour or 1 tsp cornstarch: Our thickening agents. Cornstarch will create a clearer, glossier sauce, while flour gives a more traditional, creamy gravy-like consistency.

Let’s Get Building: Your Step-by-Step Guide

Okay, team! Let’s do this. Read through these steps once before you start—it’s like having a road map to dessert paradise.

1. Preheat and Prep: Fire up your oven to a cozy 350°F (175°C). Take a 9×9-inch baking dish (or a similar 2-quart dish) and give it a good coating of butter or non-stick spray. This ensures your beautiful pudding will slide right out after its bake. Chef’s Hack: If you want super clean slices, you can line the pan with parchment paper, leaving an overhang on two sides.
2. Create the Custard: In a large bowl, let’s get whisking! Combine the whole milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Whisk it until it’s completely smooth and homogenous. You shouldn’t see any streaks of egg white. This is your liquid gold.
3. Bread Meets Custard: Dump your cubed bread into the prepared baking dish. Now, slowly pour that beautiful custard mixture over the top. Using a spatula, gently press the bread down and fold it to ensure every single cube is thoroughly soaked and loved. This is the most important step! Chef’s Commentary: Don’t rush the next part—let the bread mixture sit for a full 15 minutes. This allows the bread to drink up every last drop of the custard, which is the secret to an unbelievably creamy (not soggy) interior.
4. Bake to Golden Perfection: After its little nap, if you’re using raisins or nuts, fold them in now. Pop the dish into your preheated oven and bake for 45-50 minutes. You’re looking for a gorgeous golden-brown top that’s slightly crisp on the edges, and a center that is set but still has a slight jiggle (it will firm up as it cools). Pro Tip: If the top is browning too quickly, lay a loose piece of aluminum foil over the top for the last 15 minutes of baking.
5. Whip Up the Sauce: While the pudding is baking, let’s make that legendary sauce. In a small saucepan over medium heat, melt the butter. Whisk in the flour (or make a slurry with the cornstarch and a tbsp of cold eggnog first) and cook for just 1 minute to get rid of the raw flour taste. Slowly pour in the eggnog and sugar, whisking constantly. Keep whisking until the sauce comes to a gentle simmer and thickens beautifully, about 3-5 minutes. Remove it from the heat and stir in your bourbon or rum. Taste it and do a little happy dance.

How to Serve This Masterpiece

Presentation is part of the fun! You’ve worked hard, so let’s make it look as good as it tastes.

First, let the bread pudding cool for at least 15-20 minutes after pulling it from the oven. This allows the custard to fully set, making it much easier to slice into beautiful squares. Then, grab a sharp knife and portion it out.

Place a warm square right in the middle of a plate or in a shallow bowl. Right before serving, ladle a generous amount of the warm eggnog sauce right over the top. Watch as it cascades down the sides and pools around the bottom—it’s a beautiful thing.

For the ultimate gourmet touch, add a light dusting of powdered sugar or a tiny extra pinch of nutmeg over the top. A small dollop of freshly whipped cream or a scoop of high-quality vanilla bean ice cream on the side takes it to a whole new level of decadence. The contrast of the cold ice cream with the warm pudding and sauce is simply divine.

Make It Your Own: Delicious Twists & Swaps

The beauty of bread pudding is its versatility. Here are a few ways to mix it up!

• Chocolate Lover’s Dream: Fold in ¾ cup of semi-sweet chocolate chips with the bread. You could even use chocolate brioche for a double chocolate experience!
• Apple Cranberry Harvest: Swap the raisins for ½ cup of dried cranberries and ½ cup of finely chopped apples sautéed in a little butter and cinnamon. Perfect for Thanksgiving!
• Tropical Escape: Use Hawaiian sweet bread or croissants instead of brioche. Fold in ½ cup of toasted coconut and macadamia nuts, and replace the rum in the sauce with Malibu coconut rum.
• Gluten-Free & Dairy-Free Friendly: Use your favorite gluten-free bread (stale it first!). For the custard, swap the milk and cream for canned full-fat coconut milk. For the sauce, use dairy-free butter and ensure your eggnog is a dairy-free brand.
• Bourbon Pecan Delight: Toast those pecans and use bourbon in both the pudding (soak the raisins in it!) and the sauce for a deeply Southern-inspired flavor.

Beau’s Kitchen Notes & Stories

This recipe has evolved so much since my grandma’s day. I remember one time I was filming a video for the blog and I was so busy chatting to the camera that I completely forgot to add the sugar to the custard. We didn’t realize it until we took the first bite! It was… surprisingly savory. We saved it by drenching it in extra sweet sauce and laughing the whole time. It’s a good reminder that even kitchen “failures” can be salvaged and often make the best stories.

Over the years, I’ve learned that the resting time is non-negotiable for creaminess, and that a splash of good booze in the sauce elevates it from great to “can I have the recipe?” status. Don’t be afraid to make it your own—that’s what cooking is all about!

Your Questions, Answered!

Q: My bread pudding turned out too soggy in the middle. What happened?
A: This usually means it needed a few more minutes in the oven. The center should have a slight jiggle, not a loose slosh. Ovens vary, so trust the visual cues—a golden-brown top and set edges—over the timer. Also, ensure your bread was truly stale and had time to soak up the custard.

Q: Can I make this ahead of time?
A: Absolutely! Bake the bread pudding, let it cool completely, cover it tightly, and refrigerate for up to 2 days. Reheat it in a 300°F oven until warm throughout. The sauce can be made ahead and stored in the fridge; just gently reheat it on the stove, adding a splash of eggnog or milk to loosen it up.

Q: I don’t have a 9×9 pan. What can I use?
A: No problem! Any similar-sized baking dish will work—a 9-inch round deep-dish pie plate, an 11×7-inch rectangle, or even a classic oven-safe skillet. Just keep an eye on the baking time, as a shallower dish may cook a bit faster.

Q: My sauce is too thick/too thin. How can I fix it?
A: Too thick? Whisk in a little more eggnog or milk, a tablespoon at a time, over low heat until it reaches your desired consistency. Too thin? Make a quick slurry with a teaspoon of cornstarch and a tablespoon of cold water, whisk it into the simmering sauce, and cook for another minute until thickened.

Bread Pudding with Eggnog Sauce

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• Author: BeauCollier

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Description

Warm, custardy, and golden brown, this bread pudding transforms leftover bread into a show-stopping dessert. Topped with a luscious, slightly boozy eggnog sauce, it’s the ultimate cozy holiday treat.

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Ingredients

Scale 1x2x3x

For the Bread Pudding:

• 6 cups day-old brioche or French bread, cubed

• 2 cups whole milk

• 1 cup heavy cream

• 4 large eggs

• ½ cup granulated sugar (or light brown sugar for a caramel note)

• 1 tsp pure vanilla extract

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ cup raisins or chopped pecans (optional)

For the Eggnog Sauce:

• 1 cup eggnog (store-bought or homemade)

• 2 tbsp unsalted butter

• 2 tbsp sugar

• 1 tbsp bourbon or dark rum (optional)

• 1 tbsp all-purpose flour or 1 tsp cornstarch

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Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Grease a 9×9-inch baking dish or similar, or line with parchment paper for clean slices.

2. Make the Custard

• In a large bowl, whisk together milk, heavy cream, sugar, eggs, vanilla, cinnamon, and nutmeg until smooth.

3. Soak the Bread

• Place cubed bread in the prepared dish.

• Pour custard over bread, gently pressing cubes to absorb custard. Let sit 15 minutes for maximum creaminess.

4. Add Mix-Ins & Bake

• Fold in raisins or pecans, if using.

• Bake 45–50 minutes, until golden brown and set with a slight jiggle in the center.

• Tip: Cover loosely with foil for the last 15 minutes if the top browns too quickly.

5. Make the Eggnog Sauce

• Melt butter in a small saucepan over medium heat.

• Whisk in flour (or cornstarch slurry) for 1 minute.

• Gradually whisk in eggnog and sugar. Simmer 3–5 minutes until thickened.

• Remove from heat, stir in bourbon or rum.

6. Serve & Garnish

• Let pudding cool 15–20 minutes. Slice and plate.

• Pour warm eggnog sauce over each serving.

• Optional: dust with powdered sugar, sprinkle nutmeg, or serve with whipped cream/vanilla ice cream.

Notes

• Soggy Center: Bake a few extra minutes; ensure bread is stale.

• Make Ahead: Store baked pudding in fridge up to 2 days; reheat in 300°F oven. Sauce can be made ahead and reheated.

• Pan Substitutions: 9-inch round, 11×7-inch rectangle, or oven-safe skillet works. Adjust baking time for depth.

• Sauce Consistency: Too thick? Add milk/eggnog. Too thin? Whisk in cornstarch slurry and simmer

Nutrition

• Calories: 360 Cal per serving
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 40g
• Cholesterol: 145mg

Nutritional Information*

*Please note: This is an approximate estimate calculated using an online nutrition calculator. Values will vary based on specific ingredients and portion sizes.

Per serving (1 of 8):
Calories: ~360 | Total Fat: 18g | Saturated Fat: 10g | Cholesterol: 145mg | Sodium: 220mg | Total Carbohydrates: 40g | Dietary Fiber: 1g | Sugars: 23g | Protein: 8g

This is a decadent dessert, and that’s okay! It’s made with real, wholesome ingredients and is meant to be enjoyed as a special treat during the holiday season. The protein from the eggs and milk helps balance the sugars, making it a satisfying end to any meal.

Final Thoughts from My Kitchen to Yours

Well, friends, I hope you’re as excited to make this Bread Pudding with Eggnog Sauce as I am to share it. This recipe is more than just a list of ingredients; it’s a invitation to create new memories in your kitchen. It’s about the joy of transforming humble ingredients into something extraordinary, and the warmth of sharing it with people you love.

Don’t forget to tag @Feastical on Instagram if you give it a try—I absolutely love seeing your creations. It makes my day! Now, go preheat that oven, find that leftover bread, and get ready for your house to smell like holiday magic. Happy baking!