Eggnog Bread Pudding with Cranberries

Total Time

Prep: 15 min. + standing Bake: 35 min.


9 servings

Updated: Sep. 08, 2022
My parents love this bread pudding loaded with cranberries and pecans – and it uses up leftover dinner rolls. For eggnog lovers, it makes a divine dessert. —Emily Hobbs, Springfield, Missouri
Eggnog Bread Pudding with Cranberries Recipe photo by Taste of Home


  • 4 large eggs
  • 2 cups eggnog
  • 6 cups cubed soft dinner rolls
  • 3/4 cup finely chopped glazed pecans
  • 1/2 cup dried cranberries


  1. Preheat oven to 375°. In a large bowl, whisk eggs and eggnog until blended. Stir in cubed rolls, pecans and cranberries; let stand about 15 minutes or until bread is softened.
  2. Transfer to a greased 8-in. square baking dish. Bake 35-40 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts

1 piece: 240 calories, 11g fat (4g saturated fat), 127mg cholesterol, 257mg sodium, 29g carbohydrate (14g sugars, 1g fiber), 7g protein.