Eggnog bread pudding turns a familiar holiday drink into a practical overnight breakfast bake. Cubes of bread absorb a custard flavored with nutmeg, vanilla, and eggnog, then bake into a dish with crisp edges and a soft center. Because nearly all the preparation happens the night before, it suits Christmas brunch especially well.
Essential Concepts
– Use firm, slightly dry bread so the custard absorbs evenly.
– Refrigerate the assembled pudding for 8 to 12 hours.
– Bake at 350°F (175°C) until the center reaches 160°F (71°C).
– Keep leftovers refrigerated and use them within four days.
Why Eggnog Bread Pudding Works for Christmas Brunch
An overnight breakfast bake solves a common holiday scheduling problem: breakfast must be substantial, but the morning is already occupied. Assembly takes about 20 minutes the previous evening. On Christmas morning, the baking dish can go into the oven while coffee is made and other food is arranged.
Eggnog provides dairy, sweetness, eggs, and characteristic holiday spices in one ingredient. Additional eggs give the custard enough structure to set around the bread. Milk thins commercial eggnog, which can otherwise produce an overly dense or sweet pudding.
The finished texture falls between French toast casserole and traditional bread pudding. The exposed bread develops toasted edges, while the covered pieces remain tender. It is sweet enough for brunch but less elaborate than a dessert bread pudding served with caramel or ice cream.
Choosing Bread for Eggnog Bread Pudding
Brioche and challah produce a rich, soft pudding because both breads contain eggs and fat. French bread creates a firmer structure and a less sweet result. Italian bread, plain white bakery loaves, and sturdy sandwich bread also work.
Avoid bread with a very open crumb and hard crust unless the pieces are cut small. Extremely crusty artisan bread can remain chewy after baking. Thin, soft sandwich slices may collapse into a uniform mass, especially when fresh.
Slightly stale bread absorbs custard without immediately disintegrating. Cut the loaf into 1-inch (2.5-centimeter) cubes and leave the pieces uncovered for several hours. For faster drying, spread the cubes on a sheet pan and bake at 300°F (150°C) for 10 to 15 minutes. The bread should feel dry on the surface but should not become deeply browned.
Overnight Eggnog Bread Pudding Recipe
This bread pudding recipe fills a 9-by-13-inch baking dish and serves about 8 to 10 people. It can be assembled up to 24 hours before baking, although 8 to 12 hours gives the bread ample soaking time without making the preparation inconvenient.
Yield and timing
– Yield: 8 to 10 servings
– Preparation time: 20 minutes
– Chilling time: 8 to 12 hours
– Cooking time: 45 to 55 minutes
– Total time: About 9 to 13 hours
Equipment
– 9-by-13-inch (23-by-33-centimeter) baking dish
– Large mixing bowl
– Whisk
– Measuring cups and spoons
– Instant-read thermometer
– Aluminum foil
Ingredients
– 12 ounces (340 grams) brioche, challah, or French bread, cut into 1-inch (2.5-centimeter) cubes
– 3 cups (710 milliliters) prepared eggnog
– 1 cup (240 milliliters) whole milk
– 5 large eggs
– 1/4 cup (50 grams) granulated sugar
– 2 teaspoons (10 milliliters) vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg, plus more for serving
– 1/4 teaspoon fine salt
– 2 tablespoons (28 grams) unsalted butter, softened, for the baking dish
– 1/2 cup (60 grams) chopped pecans, optional
– Confectioners’ sugar or maple syrup for serving, optional
Instructions
1. Coat the bottom and sides of a 9-by-13-inch (23-by-33-centimeter) baking dish with the softened butter.
2. Place the bread cubes in the prepared dish. Distribute them loosely rather than pressing them down. Sprinkle the pecans over the bread, if using.
3. In a large bowl, whisk the eggnog, milk, eggs, granulated sugar, vanilla, cinnamon, nutmeg, and salt until the eggs are fully incorporated.
4. Pour the custard slowly over the bread. Press the cubes down gently with a spatula so the top pieces make contact with the liquid. Do not compact the bread.
5. Cover the dish and refrigerate it for 8 to 12 hours. The pudding may be refrigerated for as little as 4 hours, but some firmer bread cubes may not absorb the custard completely in that time. Do not leave the unbaked mixture at room temperature overnight.
6. Remove the baking dish from the refrigerator while the oven heats to 350°F (175°C). Letting the dish stand for 20 to 30 minutes reduces the abrupt temperature change, particularly when using glass bakeware.
7. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for 20 to 30 minutes.
8. Check the center rather than relying only on surface color. The pudding is ready when the center appears set, a knife inserted near the middle comes out without liquid custard, and an instant-read thermometer registers at least 160°F (71°C).
9. Rest the bread pudding for 10 minutes before serving. Dust it lightly with confectioners’ sugar, add grated nutmeg, or serve maple syrup on the side.
Adjusting Sweetness and Spice
Commercial eggnog varies substantially in sweetness and viscosity. The recipe uses only 1/4 cup (50 grams) of added sugar because many refrigerated eggnog products are already heavily sweetened. If the eggnog tastes particularly sweet on its own, the added sugar can be reduced to 2 tablespoons (25 grams).
Maple syrup at the table gives each person control over sweetness. It also avoids turning the entire casserole into a dessert-level preparation.
Nutmeg supplies the flavor most closely associated with eggnog. Freshly grated nutmeg has a sharper aroma than preground spice, so use it sparingly. Cinnamon softens the flavor, while vanilla links the dairy custard with the buttery bread.
Rum extract may be used for a nonalcoholic rum note. Start with 1/4 teaspoon because extracts vary in concentration. Actual rum, bourbon, or brandy can be added in a small quantity, about 1 to 2 tablespoons (15 to 30 milliliters), but alcohol will not necessarily cook out completely during baking.
Make-Ahead Holiday Breakfast Variations
A plain eggnog bread pudding is easier to pair with savory brunch foods, including scrambled eggs, bacon, sausage, or a vegetable frittata. Add-ins can shift the dish toward dessert, so restraint preserves its place in a larger Christmas brunch.
Useful variations include:
– Cranberry-orange: Add 1/2 cup (60 grams) dried cranberries and 1 teaspoon finely grated orange zest.
– Apple: Fold in 1 cup (140 grams) of peeled apple cut into small cubes. Firm varieties hold their shape better during baking.
– Chocolate: Scatter 1/2 cup (85 grams) semisweet chocolate chips among the bread cubes.
– Nut-free: Omit pecans and check the eggnog label if serving someone with a serious allergy.
– Lactose-free: Use lactose-free eggnog and lactose-free whole milk. Plant-based holiday beverages vary in protein and thickness, so the custard may set differently.
Frozen fruit is less suitable for this overnight breakfast bake because it releases water while thawing. That extra moisture can leave wet pockets near the center.
Preventing a Soggy or Dry Center
An unset center usually comes from too much liquid, very fresh bread, or insufficient baking time. Deep ceramic dishes may also require several additional minutes because they heat more slowly than metal pans.
Dry pudding has the opposite causes. Too little custard, undersized eggs, highly porous bread, or prolonged uncovered baking can remove too much moisture. Covering the dish during the first half of baking slows browning while the center warms.
The surface should rise slightly in the oven and settle as it rests. A small amount of settling is normal. Visible liquid between the bread cubes indicates that the custard needs more time.
Storage, Reheating, and Food Safety
Refrigerate leftovers within two hours of serving. Cover the baking dish or transfer portions to airtight containers, then use them within four days.
Reheat individual servings in the microwave until hot throughout. For several portions, cover the baking dish with foil and warm it at 325°F (165°C) for about 15 to 25 minutes. A spoonful of milk poured around a dry-looking portion can restore some moisture before reheating.
The assembled, unbaked pudding contains raw eggs and dairy. Keep it at 40°F (4°C) or colder during the overnight rest. Pasteurized commercial eggnog is the simplest choice. Homemade eggnog made with raw, unpasteurized eggs carries additional food-safety risk unless the mixture has been cooked to a safe temperature.
Baked bread pudding can be frozen, although freezing may soften the top and make the custard slightly watery after thawing. Wrap individual portions, freeze them for up to two months, and thaw them overnight in the refrigerator before reheating.
Frequently Asked Questions
Can eggnog bread pudding be baked without an overnight rest?
Yes. A four-hour refrigeration period is usually sufficient, especially with dry brioche or challah. For same-morning preparation, dry the bread in the oven first and allow at least 30 to 60 minutes for soaking. The texture may be less uniform than an overnight version.
Can the recipe use low-fat eggnog?
Low-fat eggnog works, but the pudding may taste less rich and may have a slightly firmer texture. Keep the five eggs in the recipe because they provide the structure needed for the custard to set.
Should the bread pudding be covered while baking?
Cover it for the first 25 minutes, then remove the foil. The covered period gives the center time to heat, while the uncovered period browns the exposed bread.
Can this make-ahead holiday breakfast be prepared two days early?
The unbaked mixture should generally be baked within 24 hours. For earlier preparation, bake the pudding one day ahead, refrigerate it, and reheat it covered at 325°F (165°C).
What can replace pecans?
Walnuts are the closest substitution. Pumpkin seeds provide crunch without tree nuts, although food-allergy needs require label checks and attention to cross-contact. The nuts may also be omitted without changing the custard.
How much should be made for a large Christmas brunch?
One 9-by-13-inch dish provides 8 generous servings or about 10 smaller portions when other breakfast foods are available. Two dishes are usually appropriate for 16 to 20 guests, and they may need extra baking time if placed in the oven together. Rotate the pans midway through baking for more even heating.
Share this:
Discover more from Life Happens!
Subscribe to get the latest posts sent to your email.
