Eggnog Bread Pudding with Bourbon Sauce | Holiday Dessert Recipe

Few desserts embody holiday warmth quite like bread pudding. When combined with creamy eggnog and topped with a luscious bourbon sauce, the result is a dish that feels both indulgent and comforting. Eggnog bread pudding with bourbon sauce brings together the richness of custard, the sweetness of festive spices, and a bold finish from bourbon. It’s the kind of dessert that instantly elevates a holiday table, while still being easy enough to prepare at home.

This recipe transforms leftover bread into something extraordinary, making it as practical as it is delicious. The bourbon sauce adds a luxurious note, ensuring each bite feels celebratory. Let’s walk through everything you need: ingredients, step-by-step instructions, tips for perfecting the dish, variations, storage advice, and serving ideas.

Ingredients

For the Bread Pudding

• 1 loaf of day-old French bread or brioche (about 14–16 ounces), cut into 1-inch cubes

• 4 cups eggnog (store-bought or homemade)

• 4 large eggs

• ½ cup granulated sugar

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon

• 1 teaspoon pure vanilla extract

• 2 tablespoons unsalted butter, melted (for greasing and drizzling)

For the Bourbon Sauce

• ½ cup unsalted butter

• 1 cup granulated sugar

• ½ cup heavy cream

• 3 tablespoons bourbon

• Pinch of salt

Save

Instructions

Step 1: Prepare the Bread

Cut the loaf into 1-inch cubes. Use slightly stale bread, as it absorbs the custard better. Place the cubes in a large mixing bowl and set aside.

Step 2: Make the Custard Mixture

In another bowl, whisk together the eggnog, eggs, sugar, nutmeg, cinnamon, and vanilla until smooth. Ensure the eggs are fully incorporated to avoid clumps in the pudding.

Step 3: Combine Bread and Custard

Pour the custard mixture over the bread cubes. Gently stir until every piece is coated. Let the mixture rest for 20–30 minutes, giving the bread time to soak up the eggnog custard.

Step 4: Prepare the Baking Dish

Grease a 9×13-inch baking dish with butter. Pour in the soaked bread mixture and spread it evenly. Drizzle melted butter over the top for a golden finish.

Step 5: Bake the Pudding

Preheat your oven to 350°F (175°C). Bake for 45–50 minutes, or until the top is golden brown and the custard has set. A knife inserted in the center should come out clean.

Step 6: Make the Bourbon Sauce

While the pudding bakes, prepare the sauce. In a saucepan, melt butter over medium heat. Add sugar and stir until dissolved. Slowly pour in the heavy cream, whisking continuously. Once the mixture thickens slightly, remove from heat and stir in bourbon and a pinch of salt. Set aside to cool slightly.

Step 7: Serve

Allow the bread pudding to cool for about 10 minutes before serving. Drizzle the warm bourbon sauce generously over each portion.

Conservation and Storage

• Room Temperature: Keep covered for up to 12 hours if serving the same day.

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Wrap portions tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven at 300°F (150°C) until warm.

• Reheating: Warm single portions in the microwave for 30–60 seconds, or reheat the entire dish in the oven.

Variations

Flavor Twists

• Chocolate Chip Version: Add 1 cup of chocolate chips for extra richness.

• Fruit Additions: Mix in dried cranberries, raisins, or chopped apples before baking.

• Nut Crunch: Fold in ½ cup chopped pecans or walnuts for added texture.

Sauce Alternatives

• Caramel Rum Sauce: Replace bourbon with dark rum and add a splash of caramel for tropical flair.

• Vanilla Glaze: A simple powdered sugar and milk glaze works for a lighter option.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream for contrast.

• Dust the top with powdered sugar before serving for a festive look.

• Pair with coffee, hot chocolate, or even mulled wine for a cozy holiday dessert table.

• For presentation, bake in individual ramekins and drizzle bourbon sauce tableside.

Tips for Perfecting the Dish

1. Bread Texture: Use day-old or lightly toasted bread for better absorption.

2. Soaking Time: Let the bread rest in custard long enough to absorb flavor but not so long it becomes mush.

3. Bourbon Quality: Use a bourbon you’d enjoy sipping. Its flavor defines the sauce.

4. Even Baking: Rotate the pan halfway through to avoid uneven browning.

5. Balancing Sweetness: Taste the custard before baking. Adjust sugar if using sweeter breads like brioche or challah.

Conclusion

Eggnog bread pudding with bourbon sauce blends tradition, convenience, and indulgence. It turns leftover bread into a dessert centerpiece that carries the essence of the holiday season. The creamy custard infused with eggnog, balanced by warm spices, pairs seamlessly with the bold richness of bourbon sauce.

Versatile in flavor, easy to adapt, and perfect for make-ahead planning, this dish fits both festive dinners and casual gatherings. Whether you stick to the classic version or experiment with chocolate, fruit, or nuts, this dessert delivers warmth and sophistication in every bite.

Eggnog Bread Pudding with Bourbon Sauce | Holiday Dessert Recipe

---

• Author: Eleanor
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

See also  Apple Crisp: The Ultimate Comfort Dessert to Savor

Print Recipe

Pin Recipe

Description

A festive bread pudding made with rich eggnog and warm spices, finished with a silky bourbon sauce. Perfect for holiday gatherings.

---

Ingredients

Scale 1x2x3x

For the Bread Pudding:

• 1 loaf day-old French bread or brioche (14–16 oz), cut into 1-inch cubes

• 4 cups eggnog

• 4 large eggs

• ½ cup granulated sugar

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon

• 1 teaspoon pure vanilla extract

• 2 tablespoons unsalted butter, melted

For the Bourbon Sauce:

• ½ cup unsalted butter

• 1 cup granulated sugar

• ½ cup heavy cream

• 3 tablespoons bourbon

• Pinch of salt

---

Instructions

• Prepare bread: Cut bread into cubes. Place in large bowl.

• Mix custard: Whisk eggnog, eggs, sugar, nutmeg, cinnamon, and vanilla until smooth.

• Combine: Pour custard over bread. Toss gently. Rest 20–30 minutes.

• Assemble: Grease a 9×13-inch dish with butter. Pour in mixture. Drizzle with melted butter.

• Bake: Bake at 350°F (175°C) for 45–50 minutes, until golden and set.

• Make sauce: In saucepan, melt butter. Stir in sugar until dissolved. Add cream slowly, whisking. Remove from heat. Stir in bourbon and salt.

• Serve: Cool pudding 10 minutes. Slice and serve with warm bourbon sauce.

Notes

• Use day-old bread for best texture.

• Adjust sugar depending on bread sweetness.

• Sauce can be made ahead and refrigerated, then gently reheated.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 portion (1/10 of recipe)
• Calories: 420 kcal
• Sugar: 32 g
• Sodium: 210 mg
• Fat: 21 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 130 mg

Keywords: eggnog bread pudding, bourbon sauce dessert, holiday pudding recipe