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Christmas Eggnog Bread Pudding

Christmas eggnog bread pudding bakes French bread cubes in a spiced eggnog custard until golden, with a soft, set center. Dried cranberries add a tart bite, while cinnamon and nutmeg bring warm holiday flavor.
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Prep Time 15 minutes
Cook Time 1 hour 4 minutes
Soaking and resting 35 minutes
Total Time 1 hour 54 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) French bread cut into 1-inch cubes
  • 2 tbsp unsalted butter softened
  • 0.5 cup dried cranberries
  • 4 cups eggnog
  • 4 eggs large
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes on a rimmed baking sheet.
  3. Bake for 12 to 15 minutes, until dry but not browned.
  4. Increase the oven temperature to 350°F.
  5. Grease a 9x13-inch baking dish with the butter.
  6. Transfer the bread cubes to the baking dish.
  7. Sprinkle the dried cranberries over the bread cubes.
  8. Whisk together the eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until combined.
  9. Pour the eggnog mixture evenly over the bread.
  10. Press the bread gently into the custard.
  11. Let it soak for 20 minutes.
  12. Bake uncovered for 45 to 55 minutes, until golden and set in the center and a thermometer inserted in the center reads 160°F.
  13. Let the bread pudding rest for 15 minutes before serving.

Notes

For an even custard soak, gently press the bread into the mixture before the 20-minute soak. Refrigerate leftovers for up to 3 days; freeze yes. For a dairy-free variation, use dairy-free eggnog and dairy-free butter.