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Spiked Eggnog Bread Pudding

Total Time

Prep: 10 min. + standing Bake: 40 min.


8 servings

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


  • 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 and golden brown and a knife inserted in the center comes out clean. Serve warm; if desired, top with whipped cream.

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