Eggnog Bread Pudding

Rachelle Teller


Celebrate the holidays with a favorite festive recipe.

For a richer pudding, combine custard and sauce together in saucepan. Pour over the bread and bake.


★★★★★ 1 vote

30 Min
30 Min


  • 5 slice
    white bread, cut in half

  • 1/3 c
  • 1 tsp
    vanilla extract
  • 1 c
    evaporated milk (fat free for a lighter version)
  • 1 large
  • 2 Tbsp
  • 1/2 tsp
    nutmeg, ground

  • 1/3 c
    brown sugar, unpacked
  • 1/4 c
    corn syrup, light
  • 1/3 c
    orange juice
  • 1 oz
    rum, dark or eggnog alcohol

How to Make Eggnog Bread Pudding


  1. Preheat oven to 350 degrees F. Coat an 8" x 8" baking dish with cooking spray.
  2. Lay bread slices, overlapping, in dish.
  3. Beat together sugar, milk, vanilla and egg. Add nutmeg and raisins.
  4. Pour custard over bread slices and press bread into it to help soak it. Bake until firm, about 30 minutes.
  5. For sauce, put brown sugar, corn syrup, orange juice and rum into a small saucepan and simmer for two minutes.
  6. To serve, cut pudding into eight rectangles and top with warm rum sauce.

Printable Recipe Card

About Eggnog Bread Pudding

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