Spiked Eggnog Bread Pudding Recipe

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Spiked Eggnog Bread Pudding Recipe

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With a little imagination and creativity, I transformed my family's favorite holiday drink into a delightful dessert. If I have leftover eggnog, I'll use it up in here. —Marie Bruno, Greensboro, GA
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 40 min.

Ingredients

  • 2 tablespoons butter, softened
  • 8 large eggs, lightly beaten
  • 2 cups eggnog
  • 1/4 cup sugar
  • 1/4 cup rum or 1/2 teaspoon rum extract plus 2 tablespoons eggnog
  • 3 tablespoons butter, melted
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg, divided
  • 10 cups cubed day-old egg bread or challah (about 12 ounces)
  • Sweetened whipped cream, optional

Directions

Generously grease bottom and sides of an 11x7-in. baking dish with softened butter. In a large bowl, whisk eggs, eggnog, sugar, rum, melted butter, baking powder and 1/4 teaspoon nutmeg until blended. Stir in bread; let stand 30 minutes. Preheat oven to 350°.
Transfer bread mixture to prepared dish; sprinkle with remaining nutmeg. Bake 40-45 minutes or until puffed, golden brown and a knife inserted near the center comes out clean. Serve warm; if desired, top with whipped cream. Yield: 8 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Spiked Eggnog Bread Pudding in Taste of Home Christmas Annual Annual 2016, p177

  • 2 tablespoons butter, softened
  • 8 large eggs, lightly beaten
  • 2 cups eggnog
  • 1/4 cup sugar
  • 1/4 cup rum or 1/2 teaspoon rum extract plus 2 tablespoons eggnog
  • 3 tablespoons butter, melted
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg, divided
  • 10 cups cubed day-old egg bread or challah (about 12 ounces)
  • Sweetened whipped cream, optional
  1. Generously grease bottom and sides of an 11x7-in. baking dish with softened butter. In a large bowl, whisk eggs, eggnog, sugar, rum, melted butter, baking powder and 1/4 teaspoon nutmeg until blended. Stir in bread; let stand 30 minutes. Preheat oven to 350°.
  2. Transfer bread mixture to prepared dish; sprinkle with remaining nutmeg. Bake 40-45 minutes or until puffed, golden brown and a knife inserted near the center comes out clean. Serve warm; if desired, top with whipped cream. Yield: 8 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Spiked Eggnog Bread Pudding in Taste of Home Christmas Annual Annual 2016, p177

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