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Putting a festive twist on a classic dessert: Eggnog Bread Pudding. All the flavors of the holidays in one warm, comforting dish.
This holiday season feels extra special with new babies in the family. Baby Dinner Fairy is now walking and discovering the world, and I’m excited to build new traditions and memories around the table.
Many of my favorite memories growing up happened at our dinner table. My mom was an incredible cook and always set a glass of milk on the table with every meal. We swam regularly, so she prioritized nutritious foods to keep us active and strong. Milk was part of every meal because she knew it supported:
- Stronger bones through increased mineral content, helping reduce fractures
- Better dental health — I went cavity-free for much of my childhood
- Hydration throughout the day
- Immune support from vitamins A and D and other nutrients
- Reduced inflammation and improved digestion
We drank milk and used it for cooking and baking — recipes like this eggnog bread pudding are meaningful because they connect food with family time. My favorite retailer is Jewel, where I buy whole milk for baking. Click here for more dairy recipes.
I’m looking forward to baking with my little one this year and sharing this cozy, festive recipe.
What is bread pudding?
Bread pudding is a classic, comforting dessert made from cubes of day-old bread soaked in a rich custard. I prefer brioche for its tender, buttery texture — it soaks up the custard beautifully and yields an indulgent, tender center with a golden top. The custard typically includes eggs, milk, sugar, warming spices, and in this version, eggnog for a holiday twist.
How do you make bread pudding?
Start with slightly stale brioche cut into roughly one-inch cubes. Stale bread absorbs more custard without becoming mushy. If you don’t have brioche, challah or any thick-cut white bread works nicely.
To prepare the custard, whisk together eggs, whole milk, eggnog, melted butter, white and brown sugar, vanilla, cinnamon, nutmeg, and allspice until smooth and combined.
Place the cubed bread in a large mixing bowl or baking dish so you can fold the custard into the bread easily. Pour the custard over the bread, stirring gently to ensure every cube is coated. Transfer the mixture to a baking dish and let it rest for 20 minutes so the bread soaks up the custard.
Bake in a preheated oven at 375°F for about 35 minutes, or until the top is golden and the center is set but still slightly gooey. Serve warm — a scoop of vanilla ice cream makes a lovely finishing touch.
Eggnog Bread Pudding
5 Stars
5 from 1 review
- Author: Nicole Triebe
Ingredients
Scale
2 cups whole milk
3 eggs, beaten
1 cup white sugar
2 tsp vanilla
2 tbsp brown sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/4 cup butter, melted
1 cup eggnog
10 slices day-old brioche bread, cubed
Instructions
Preheat the oven to 375°F. Cut day-old brioche into one-inch cubes.
In a bowl, whisk together the eggs, whole milk, eggnog, melted butter, white and brown sugar, vanilla, cinnamon, nutmeg, and allspice until smooth.
Place the cubed bread in a large mixing bowl or directly into the baking dish.
Pour the custard over the bread, stirring gently to coat all pieces evenly.
Let the bread and custard sit for about 20 minutes so the bread soaks up the mixture.
Bake for 35 minutes, or until the top is golden and the center is set but still slightly soft.
Remove from the oven, let cool slightly, and serve warm. Top with vanilla ice cream if desired.
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