Eggnog Bread Pudding – a delicious recipe with Bread, Eggs, Milk, Eggnog, Maple Syrup, Nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large buttered baking dish (I used a 2 1/2-quart oval baking dish), add your cubed bread. In a mixing bowl, mix the eggs, milk, eggnog, maple syrup, nutmeg, cinnamon, butter and brandy. Pour over the bread. Take a spatula and press it down a bit so it is all covered by the liquid. I let mine sit for 20 minutes before I put it in the oven.
2
Preheat your oven to 350u00b0F. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 15-45 minutes. Cooking time will depend on how deep your baking dish is. Mine was deep so it took the full 90 minutes. You want a knife inserted in the center to come out clean. If the top of the bread pudding starts getting too brown, cover it again with the foil. When done, remove from the oven and let cool slightly. Serve with maple syrup.
402
kcal
Calories
26
g
Fat
27
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 loaf (16 Oz. Size) Challah Bread, 4 Eggs, 1 cup Milk, 1-1/2 cup Eggnog, and more.
Yes, Eggnog Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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