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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 egg nog breakfast casserole.
Indulgent breakfasts like this eggnog bread pudding are even better when you realize you can prepare them the day before.
Popping this incredible breakfast casserole into the oven will make your house smell amazing, with absolutely minimal effort on your part.
Reader Review
“Omg made this with the leftover Hawaiian bread from thanksgiving. Thought it would be complicated but it was so so easy and holy moly is it good. My whole house smells like Xmas and it tastes like a dream. It’s rich enough to eat plain but I’m loving with vanilla I e cream for a decadent dessert! “
Lyndie
Pro Tips/Recipe Notes
- I used brioche bread because it is incredibly rich and buttery. Challah, french 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 using a fork before refrigerating.
- 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.
Eggnog Bread Pudding
Ingredients
- 8 cups bread {cubed}
- 4 cups eggnog
- 3 eggs
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 2 tbsp brown sugar
- 1 tsp butter
Instructions
- 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, rotating 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-inch deep pie pan or a deep 8×8 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.
Notes
- I used brioche bread because it is incredibly rich and buttery. Challah, french bread, Hawaiian rolls, or even croissants work well. 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 using a fork before refrigerating.
- Mix the eggs really well to avoid clumps of baked “scrambled” eggs in the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was our Christmas morning breakfast. Simply put, WE LOVED IT!
I’m so glad to hear that, Terry! We adore it. 🙂
Omg made this with the leftover Hawaiian bread from thanksgiving. Thought it would be complicated but it was so so easy and holy moly is it good. My whole house smells like Xmas and it tastes like a dream. It’s rich enough to eat plain but I’m loving with vanilla I e cream for a decadent dessert!
The Hawaiian bread addition is an EXCELLENT substitute! Wow, yum.
So glad you enjoyed it, Lyndie!!
This is so yummy. Made it for Sunday breakfast, there was no talking – just eating. We added some chopped toasted pecans to the top for crunch and sided it with little smokies. Very decadent, but not overwhelming.
Using the egg nog made me feel better about the custard portion, I used to work in a coffee shop that served a bread pudding and the amount of sugar in the custard was… disturbing. This will definitely be showing up for breakfast again.
Yeah, the sugar I have seen in traditional recipes is a bit bonkers!!! Not that eggnog is a low-sugar item. 🙂
So glad you enjoyed it, and I love the additions you made.
This looks amazing! I may have to make this for me and the kiddo. The hubby would have to sit this one out.
My mom always makes French toast casserole similar to this after I give birth ❤️ It’s one of my favorites!
Your recipe looks yummy! I’ve done some experimenting with eggnog instead of cream in the French toast casserole recipe we have and it’s really good! I bet your house smells so good!