Imagine waking up to the amazing scent of this delicious Eggnog Bread Pudding baking in your oven. Spoil your family (and yourself!) with this special make-ahead breakfast.
As an Amazon Associate, I earn from qualifying purchases.
Indulgent breakfasts like this eggnog bread pudding are even better when you realize you can prepare them the day before. Popping this incredible dish into the oven will make your house smell amazing, with absolute minimum effort on your part.
Why Do You Use Stale Bread For Bread Pudding?
Fresh bread will cause the bread pudding to get become a soggy hot mess. Lightly toasted or stale bread absorbs the liquid of the custard, infusing each bite with loads of flavor.
My preference is to lightly toast the bread in the oven to guarantee the perfect texture. Simply spread the bread on two baking sheets and bake at 300 degrees F for 20 minutes, switching the placement of the pans at 10 minutes.
Pro Tips/Recipe Notes
- I used brioche bread because it is incredibly rich and buttery. Challah, french bread, homemade honey wheat bread, no-knead dutch oven bread, Hawaiian rolls, or even croissants work great. Just make sure whatever you use is either stale and/or toasted prior to combining with the custard.
- Don’t mix the bread cubes with the custard. This can lead to lots of crumbs in your finished product. Rather, put the bread in the baking dish and slowly pour the custard over the bread. I also gently press the bread cubes into the liquid before refrigerating.
- For best results, cover tightly with foil or beeswrap and refrigerate overnight before baking, but if you’re in a rush, 1 hour is the minimum resting time.
- Mix the eggs really well to avoid clumps of baked “scrambled” eggs in the dish. I like to use an immersion blender in our mixing bowl to make sure everything is perfectly smooth and combined.
- Homemade versions of some of the ingredients: How to Make Brown Sugar, Homemade Vanilla Extract, and How to Make Powdered Sugar.
More Delicious Make-Ahead Breakfast Recipes
Eggnog Bread Pudding
- Tear or cut the bread into 1-inch cubes.8 cups bread
- Leave bread cubes on a baking sheet overnight, or bake at 300 F for 20 minutes, switching tray position in the oven at 10 minutes.
- In a mixing bowl combine eggnog, eggs, cinnamon, nutmeg, vanilla, and brown sugar. Mix well.4 cups eggnog, 3 eggs, 2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla, 2 tbsp brown sugar
- Butter a 9×13 baking dish and add cooled bread cubes.1 tsp butter
- Slowly pour the eggnog mixture over the bread cubes, gently pressing the cubes into the extra liquid in the dish.
- Cover tightly with foil and refrigerate overnight or at least for 1 hour.
- Bake covered at 350 F for 10 minutes on the middle rack. Remove foil and bake for another 35 minutes, or until the top of the bread pudding is lightly browned and all liquid has been absorbed.
- Cool slightly and serve with a dusting of fruit, powdered sugar or maple syrup.