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


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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


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

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About Eggnog Bread Pudding

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