• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Waiting for Blancmange
  • About
  • Recipes
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • Overhead shot of white chocolate hazelnut blondies with Happy Hippos candy bars on top.
      White Chocolate Hazelnut Blondies
    • Close up shot of a slice of blackberry tiramisu. A fork has taken a bite out of the tiramisu which is sat on a small plate.
      Bramble Blackberry Tiramisu
    • Close up shot of chocolate chip oatmeal pistachio cookie broken in half revealing gooey soft inside of a freshly baked cookie.
      Oatmeal Chocolate Pistachio Cookies
    • A slice of homemade apple pie on a blue and white plate with a dessert fork. The pie is topped with ice cream and a generous drizzle of caramel sauce.
      Apple Pie with Apple Caramel Sauce
    • Black Velvet layer cake, with a slice cut and partly pulled out showing the layers. The cake is on a glass cake stand.
      Black Velvet Cake
    • Close up of blackberry curd in a glass jar.
      Easy Homemade Blackberry Curd
    • Close up shot of pouring a rich purple blackberry simple syrup from a small jug into a purple bowl blurred below.
      Bramble Blackberry Simple Syrup
    • Overhead shot of a British Christmas cake fresh from the oven, being fed bourbon with a spoon. The cake is still in its lined baking pan, which is sat on trivet to cool.
      Easy British Christmas Cake
    • Stack of butterscotch chip biscoff oatmeal cookies. The top cookie is split in half to show to oozy biscoff filling.
      Butterscotch Biscoff Oatmeal Cookies
    • Overhead shot of a pumpkin pie with graham cracker crust. The pie is covered in whipped cream and a sprinkle of cookie crumbs. A slice is being removed from the pie.
      Pumpkin Pie with Graham Cracker Crust
    • Overhead shot of Biscoff fudge brownies cut into pieces and sat on a white countertop.
      Biscoff Brownies
    • Close up of fudgy dark chocolate black cocoa spider web brownies with candy eyes on top.
      Spider Web Brownies
    Home » Recipes » Puddings

    Easy Eggnog Bread Pudding - Comfort Food with Festive Twist!

    Published: Oct 20, 2021 · Modified: Jan 16, 2023 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Introducing my epic eggnog bread pudding! An upgrade to the classic British bread pudding dessert, packed with spice, whisky soaked currants and topped with quick vanilla whipped cream.

    Bowl of homemade eggnog bread pudding with cream and nutmeg.

    What is Bread Pudding

    Bread pudding is a traditional British dessert. Made with stale bread soaked in milk and egg, it is a bit like a large baked French toast.

    It often includes dried fruit, such as raisins or currants and is usually served warm with custard, cream or ice cream.

    Ingredients

    My eggnog bread pudding is a twist on the classic, made with eggnog in place of milk and using whisky soaked currants to bring out the festive flavours in the classic eggnog cocktail.

    All you'll need is:

    • Cubed stale bread - I like to use enriched breads, such as challah or my eggnog braided loaf.
    • Eggnog - you can use store bought or some of my homemade version.
    • Unsalted butter, melted and a little extra to grease the baking tin.
    • Eggs.
    • Light brown muscovado sugar, firmly packed.
    • Nutmeg - use fresh grated nutmeg whenever possible. I used a grater plate, which is shockingly simple to use and super effective in grating the spice to a fine ground.
    • Whisky or other liquor of choice - use whatever you would choose to spike an eggnog cocktail with!
    • Vanilla extract.
    • Dried currants - you can opt for other dried fruits, such as raisins as an alternative, but the currants give a nice festive feel and work well in the recipe.
    Ingredients for eggnog bread pudding.

    Process for Eggnog Bread Pudding

    My easy eggnog bread pudding is really quite a simple recipe, in three parts.

    Part 1: Simmering the Currants

    The first step in this recipe (aside from preheating the oven and preparing the baking dish) is to infuse the currants with the liquor and vanilla.

    Mixing currants with whisky and vanilla to heat and soak.

    Mix these together and place in a small saucepan. Heat until simmering and allow to boil for about 3 minutes - to help the currants soak in the liquid.

    Once done, set aside off the heat to cool.

    Part 2: Soaking the Bread

    Place your cubed bread into a large mixing bowl. In a jug, whisk together the eggnog, eggs, sugar and ground nutmeg. Add this to the bread and toss through to soak for about five minutes.

    Adding fresh grated nutmeg from my grating plate into the wet ingredients.
    Adding wet ingredients to the bread cubes.

    Then, add in the currants (along with liquid) and the melted butter.

    Adding whisky soaked currants and melted butter to bread pudding mix.
    Eggnog bread pudding mixture.

    Part 3: Baking Bread Pudding

    Pour the bread pudding mixture into the prepared baking dish and cover with aluminium foil. Bake in the centre of the oven for about 1 hour.

    Towards the end, remove the foil and check for doneness with a table knife inserted into the centre of the pudding. Once this comes out clean, the bread pudding is ready to be removed.

    Bread pudding mix poured into a baking tray.
    Baked bread pudding fresh from the oven.

    Ideas for Serving Bread Pudding

    My eggnog bread pudding is best served warm with vanilla whipped cream and fresh grated nutmeg. You can use my easy stabilised whipped cream recipe for this, or store bought alternatives.

    Eggnog bread pudding in a bowl topped with cream and nutmeg.

    FAQs

    How long does eggnog bread pudding keep?

    This bread pudding will keep for a few days in the refrigerator. Bread pudding is best served warm, so it is best eaten the day it is baked or reheated either in the microwave or oven. Bread pudding can be eaten chilled or room temperature as well.

    Can I freeze this bread pudding?

    Yes, you can freeze bread pudding either baked or unbaked.

    If freezing unbaked, be sure you have made your bread pudding in a freezer safe container. Wrap the bread pudding well and place in the freezer. You can cook directly from frozen (as long as the container is also oven safe). Allow extra time as it will take a bit longer than cooking fresh from room temperature.

    If freezing after baking, allow to cool first before wrapping thoroughly and freezing. When ready to defrost, allow to come to room temperature before consuming. For warm bread pudding reheat before serving.

    If you like this recipe, you might also like some other bakes with eggnog:

    • Easy spiced eggnog
    • Eggnog Cheesecake
    • Eggnog Bread
    Eggnog bread pudding in a bowl, topped with whipped cream and grated nutmeg.

    Easy Eggnog Bread Pudding

    Liz Mincin
    An easy eggnog twist on the classic bread pudding dessert. This eggnog bread pudding is loaded with spice and perfect for a festive holiday dessert.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Course Dessert
    Cuisine American, British
    Servings 6 people
    Calories 387 kcal

    Ingredients
      

    • 2 cups eggnog
    • ¼ cup unsalted butter, melted
    • 2 eggs
    • ¼ cup light brown muscovado sugar, packed
    • 1 teaspoon ground nutmeg, plus extra for topping
    • ½ cup dried currants or raisins
    • ¼ cup bourbon, whisky or rum
    • 1 teaspoon vanilla extract
    • 6 cups cubed bread (roughly six slices) best made with challah bread or other enriched loaves

    Instructions
     

    • Preheat your oven to 375°F (190C/170C Fan) and butter a deep sided baking dish.
    • In a small saucepan, heat the currants with the whisky and vanilla over a medium heat until the liquid begins to boil. Allow to boil for about 2-3 minutes to allow the currants to infuse with the flavour. Remove from the stovetop and allow to cool.
    • In a large jug, add your eggnog, eggs, sugar and ground nutmeg. Whisk together.
    • Place your cubed bread in a large mixing bowl and add the eggnog mixture. Toss to coat the bread and allow to soak for about 5 minutes.
    • Add the melted butter along with the currants and excess liquor from the saucepan. Stir through.
    • Pour the mixture into the prepared baking dish and cover in a layer of aluminium foil. Place in the centre of the oven to bake for about 1 hour. In order to check for doneness, use a table knife inserted into the centre of the bread pudding. The pudding is ready when this comes out clean.
    • Once baked, remove from the oven and cool for about 5 minutes before serving.
    • Serve warm with whipped cream and fresh grated nutmeg.

    Nutrition

    Calories: 387kcalCarbohydrates: 43gProtein: 9.3gFat: 18.1gSaturated Fat: 9.7gCholesterol: 125mgSodium: 333mgPotassium: 198mgFiber: 7.5gSugar: 14gCalcium: 149mgIron: 1mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

    More Puddings

    • Bowl of cherry blueberry cobbler with a spoon in the bowl and a bite removed. There is a scoop of ice cream on top.
      Cherry Blueberry Cobbler
    • Slice of my platinum pudding.
      My Platinum Pudding - Celebrating the Queen's Platinum Jubilee in Cake
    • Malagasy cake made with spiced cream and bananas.
      Malagasy Cake - Inspired by the Ultimate Madagascar Dessert
    • Ramekins filled with pandan rice pudding, topped with pink peppercorn flakes and mango passionfruit curd.
      Pandan Rice Pudding

    Reader Interactions

    5 from 3 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

    Spring Faves

    • Close up shot of chocolate chip oatmeal pistachio cookie broken in half revealing gooey soft inside of a freshly baked cookie.
      Oatmeal Chocolate Pistachio Cookies
    • A slice of lemon and blackberry layer cake with blackberry filling and blackberry buttercream.
      Lemon Blackberry Cake
    • Close up of mini cheesecake with chocolate ganache sitting in its open cupcake wrapper after a bite has been taken.
      Mini Cheesecakes with Chocolate Ganache
    • Overhead shot of a piece of no bake pistachio cheesecake with a pistachio white chocolate ganache topping and pieces of pistachio and rose petals for decoration.
      No Bake Pistachio Cheesecake

    Easter Treats

    • Soft and chewy giant Peeps cookie with a gooey marshmallow centre, white chocolate chips and sprinkles.
      Peeps Cookies
    • Close up of hot cross bun cinnamon rolls.
      Hot Cross Bun Cinnamon Rolls
    • Large slices of mini egg brownies with two pieces on their side to show the fudgy brownie base with mini eggs.
      Mini Egg Brownies
    • Cadbury Creme Egg cookies.
      Creme Egg Cookies

    Featured In:

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Waiting for Blancmange

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.