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    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 mins
    Cook Time 1 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!

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    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 →

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