#Hood Eggnog Bread Pudding

So today I’m bringing you my twist on a classic dessert. Bourbon infused cranberries and creamy eggnog makes this bread pudding the perfect treat!

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Eggnog Bread Pudding
Serves 8
A great twist on a classic! Deliciously creamy eggnog and sweet cranberries make this classic dessert a great choice for the winter months!
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Prep Time
35 min
Cook Time
55 min
Total Time
1 hr 40 min
Prep Time
35 min
Cook Time
55 min
Total Time
1 hr 40 min
  1. 2 cups Eggnog
  2. 2 cups whole milk
  3. 4 large eggs
  4. 1 day old french baguette, cut into bite size pieces
  5. 1/2 cup dried cranberries soaked overnight in 1/4 cup of Bourbon
  6. 1 teaspoon Vanilla extract
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon nutmeg
  9. 1/2 cup firmly packed brown sugar
  10. dash of salt
  11. Pam baking spray
  12. optional, Confectioner's sugar for dusting
  1. Spray a 9 x 13 baking dish with Pam baking spray.
  2. Have sliced bread ready in a large bowl.
  3. In another bowl, whisk together the eggs, brown sugar, vanilla, cinnamon,nutmeg and salt until well blended. Pour in the eggnog and milk and whisk until combined.
  4. Pour the eggnog mixture onto the sliced bread and let sit to soak for 20-30 minutes. Stirring occasionally to make sure all the bread is evenly soaked.
  5. Preheat oven to 350 degrees.
  6. Carefully pour the entire bread mixture into prepared pan. Scatter the cranberries evenly over the surface of the soaked bread and lightly press to submerge. Set the baking dish in a large shallow roasting pan. Add hot water to the roasting pan to come up halfway up the sides of the baking dish.
  7. Bake until the edges start to brown a bit and pulls away from pan, 45 to 55 minutes.
  8. Serve warm or at room temperature. Garnish with a generous dollop of fresh whipped cream or dust with confectioner's sugar.
  1. You can also make this recipe in individual ramekins.
  2. Best served the day its made.
  3. Can be refrigerated for up to 3 days covered.
Lady Diana's Pearls http://ladydianaspearls.com/
Slicing the bread into small pieces makes it easier to soak in all the flavor of the custard and it holds well together enough to give the dessert some texture. I love the fact that this isn’t as dense as some other recipes I’ve tried. And can we talk about the cranberries! Bourbon soaked cranberries add just the right touch of flavor that you wouldn’t get from regular old raisins. And of course the creamy eggnog, adds the best flavors of the season!


I like to serve it with fresh whipped cream but you can certainly garnish with a dusting of confectioner’s sugar for a snowy presentation. This is obviously the best use for day old bread. And who doesn’t have that hanging around the kitchen.  Anytime I find enough bread I make this dessert. I love it, the kids love it and you will too, I promise!


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