Cranberry Eggnog Bread Pudding

Christina Vasquez


After cooking a huge Mexican dinner tonight, my family wanted more out of me, lol. I've been trying to use all the food I already have before going shopping and this is what I came up with for dessert. Who knew this would be a hit with the family? Hmm... this one might be on the breakfast menu next Christmas. I hope you enjoy my take on an old time favorite!

Blue Ribbon Recipe

Yummy! What a twist on a classic bread pudding recipe. It's creamy and the mix of flavors is perfect. You taste the eggnog and the bites and get an occasional burst of cranberry. It's quite decadent and will be the perfect ending to your holiday meal. The Test Kitchen


★★★★★ 2 votes

10 Min
50 Min


  • 3 c
    2% or whole milk
  • 2 c
  • 1/2-2/3 c
    sugar, keep in mind the eggnog is full of sugar
  • 7
  • 2-3 tsp
    cinnamon, keep in mind the eggnog is full of spice
  • 1 dash(es)
    nutmeg, optional
  • 1 1/2 tsp
    vanilla extract
  • 8 c
    1 lb. loaf of French bread
  • 2/3 c
    dried cranberries
  • 3 Tbsp

How to Make Cranberry Eggnog Bread Pudding


  1. Heat oven to 350 degrees. Butter the bottom and sides of a 13 x 9 casserole/baking pan. Set aside.
  2. Tear by hand or chop the French bread into 2 inch cubes. Evenly layer cubed bread on the bottom of the buttered pan.
  3. In a saucepan, over medium heat, warm milk, eggnog and butter along with cranberries. Set aside.
  4. In a large bowl mix sugar and cinnamon together. Add eggs, vanilla and stir.
  5. Slowly, while stirring, add the lukewarm milk mixture to the egg mixture. Set aside.
  6. Pour batter on top of bread. If using cranberries, you may spread them out at this time. Bake 45-50 min. The top should be golden. Enjoy!

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