Eggnog Bread Pudding with Cinnamon-Caramel Sauce

I love the holidays, but they can also feel hectic. Between gift shopping, decorating, cleaning, and preparing meals, it’s easy to feel pulled in many directions. Still, the busy season is worth it — spending time with loved ones makes all the effort meaningful. One challenge I always face is handling unexpected guests who drop by. When that happens, I rely on pantry staples and a quick, impressive dessert: Eggnog Bread Pudding. It’s simple, comforting, and perfect for the season.

Disclosure: This recipe was sponsored by Dempster’s. The opinions are my own.

If you keep a loaf of soft white bread in the pantry and a carton of eggnog in the fridge, you can have this dessert on the table with very little fuss. Eggnog Bread Pudding brings cozy holiday flavors — vanilla, cinnamon, nutmeg and rich eggnog — to a straightforward bread-and-egg custard base. It’s forgiving, requires minimal hands-on time, and bakes into a warm, sliceable pudding that’s easy to serve.

Ingredients

The full printable recipe card with exact measurements and instructions is below.

• White bread, cut into 1-inch cubes
• Eggnog
• Sugar
• Cinnamon
• Vanilla extract
• Nutmeg
• Large egg
• Egg whites
• Powdered sugar and fresh raspberries, for garnish (optional)

How to Make Eggnog Bread Pudding

• Step One: Preheat the oven to 350°F (175°C). Lightly spray or grease a 10-inch springform pan and set aside.
• Step Two: In a large bowl, whisk together the eggnog, sugar, vanilla, cinnamon, nutmeg, the whole egg and the egg whites until smooth. Add the bread cubes and gently stir to coat. Let the mixture rest for about 10 minutes so the bread soaks up the custard.
• Step Three: Pour the soaked bread mixture into the prepared springform pan and spread it evenly. Bake for about 1 hour, until the top is set and golden. Let the pudding cool and rest for 10 minutes, then release the sides of the springform pan. Dust with powdered sugar and top with fresh raspberries if desired.

This recipe uses everyday ingredients: white sandwich bread, eggnog, a little sugar, warm spices and eggs. It’s straightforward but delivers a rich, festive flavor that looks and tastes special.

I often use a soft, high-quality white bread for the best texture. The bread soaks up the eggnog custard and bakes into a tender, moist pudding. Cutting the bread into uniform cubes helps ensure even soaking and baking.

One useful tip: use a springform pan for easy removal. The sides unclip cleanly so you can present the pudding on a serving plate without struggling to invert it. If you don’t have a springform pan, a baking dish works fine; just serve directly from the dish.

Baking takes about an hour, so while the pudding is in the oven you can relax with guests and let the kitchen fill with warm, seasonal aromas. Serve the pudding warm — it pairs wonderfully with a cold glass of eggnog or a cup of coffee.

To elevate the presentation, dust the top with powdered sugar and scatter fresh raspberries for a pop of color. You can also drizzle a simple caramel or warm maple syrup over individual slices for extra indulgence.

This dessert is ideal when you want something that feels homemade but doesn’t demand a lot of active time. It’s a reliable go-to for last-minute visitors and a welcome addition to any holiday spread.

Variations and tips:

• Add raisins, chopped dried fruit, or chocolate chips for a different flavor profile.
• For a richer custard, substitute part of the eggnog with heavy cream.
• Stale or day-old bread works well because it soaks up the custard without becoming mushy.
• Leftovers keep well in the refrigerator for a couple of days and can be gently reheated in the oven or microwave.

Serve warm and slice with a fork — each bite should be custardy and soft, with a pleasant hint of holiday spices. This Eggnog Bread Pudding becomes a seasonal favorite because it’s comforting, easy, and crowd-pleasing.

Recipe

Nutrition (per serving, approximate)

Calories: 388 kcal | Carbohydrates: 62 g | Protein: 14 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 131 mg | Sodium: 318 mg | Fiber: 1 g | Sugar: 44 g

The nutrition information shown is an estimate provided by an online calculator and should not replace professional dietary advice.

Final Notes

This Eggnog Bread Pudding is a holiday-friendly, easy-to-make dessert that turns simple ingredients into something special. It’s ideal for last-minute guests, holiday gatherings, or any time you want a warm, nostalgic treat with minimal fuss. If you try it, garnish with a dusting of powdered sugar and a few fresh raspberries to make it feel extra festive.