Home - Recipes - Eggnog Bread Pudding
Baked goods

Eggnog Bread Pudding

Fill your house with the smell of Christmas by baking up this delectable, nutmeg-scented bread pudding studded with dried fruit.

Serves 8
Ready in 535 mins
Prep time 10 mins
Cooking time 45 mins
Chill time 480 mins
273 calories per serving


> 1 loaf brioche or challah bread
> 1/2 cup dried apricots
> 1/2 cup dried cranberries
> 1/2 cup golden raisins
> 3 cups eggnog
> 4 large eggs
> 1/2 tsp ground cinnamon
> 1/4 tsp ground nutmeg
> 1 tsp vanilla extract
> 1/2 tsp almond extract
> 1/8 tsp salt


Preheat oven to 350°F. Cut the bread into ¾-inch cubes and arrange in a single layer on a rimmed baking sheet. Bake 8–10 min., until slightly dry but not browned, stirring once halfway through. Let cool.
Meanwhile, finely chop the apricots, cranberries, and raisins. In a large bowl, whisk the eggnog, eggs, cinnamon, nutmeg, vanilla extract, almond extract, and salt until smooth.
In a 3-qt baking dish, toss the bread cubes and dried fruit to combine, reserving a handful of dried fruit. Pour the eggnog mixture over bread.
With hands or spatula, gently press bread down to soak in custard. Sprinkle reserved dried fruit on top. Cover tightly with foil and refrigerate overnight.
Preheat oven to 375°F. Bake bread pudding, covered, 20 min. Remove foil and bake another 10–20 min. until custard is set and top is golden brown. Let cool slightly and serve warm.


Swap in fruit-studded panettone for the brioche and dust with powdered sugar before serving for an even more festive treat.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you