Name: Eggnog Bread Pudding Breakfast Bake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 cups day-old brioche or challah, cubed; 3 cups full-fat eggnog; 4 large eggs; 1/2 cup granulated sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; Pinch of salt; 2 tbsp unsalted butter, melted

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There is nothing quite like pulling a warm, golden eggnog bread pudding out of the oven on a slow holiday morning, when the whole house smells like cinnamon, nutmeg, and toasted brioche. This breakfast bake takes everything you love about a mug of eggnog and turns it into a spoonable, custardy casserole that feels equal parts cozy and celebratory. It is the kind of dish that quietly disappears from the table before you have even finished your first cup of coffee.

What makes this recipe such a keeper is how effortless it is for how impressive it looks. You are essentially soaking cubes of rich bread in a spiced eggnog custard, letting the oven do the rest. It is forgiving, endlessly adaptable, and made for the mornings when you want to actually sit down with your family instead of hovering over the stove. Whether it is Christmas morning, a lazy weekend, or a holiday brunch with friends, this bake earns its place at the center of the table.

Why You’ll Love This Recipe

This eggnog bread pudding hits that sweet spot between comforting and a little bit fancy. The custard bakes up soft and creamy in the center while the edges crisp and caramelize into golden, slightly chewy bites. Every forkful carries the warm holiday spice of cinnamon and nutmeg, rounded out by the mellow sweetness of real eggnog. It tastes like a dessert but behaves like a breakfast, which is exactly why it works for so many occasions.

The best part may be how make-ahead friendly it is. You can assemble the entire dish the night before, tuck it in the fridge, and bake it straight from cold in the morning while you sip your coffee in your pajamas. There is no fussy technique, no stand mixer, and no special equipment beyond a baking dish and a whisk.

It is also wonderfully flexible. Stir in dried cranberries, toasted pecans, or a little orange zest to make it your own, or finish it with a maple drizzle or a quick streusel for extra indulgence. It comfortably feeds a crowd of six to eight, and the leftovers reheat beautifully, blurring the line between breakfast and dessert in the most delicious way.

Ingredients

The foundation of this bake is 8 cups of day-old brioche or challah, cut into cubes, which is roughly one large loaf. Slightly stale bread is ideal here because it soaks up the custard without dissolving into mush. For the custard itself, you will whisk together 3 cups of full-fat eggnog, 4 large eggs, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of salt.

You will also need 2 tablespoons of melted unsalted butter, mostly for generously greasing the baking dish and, if you like, brushing over the top for extra richness. That short list is genuinely all you need for a showstopping bake, though the recipe leaves plenty of room to play.

For optional mix-ins, consider 1/2 cup of dried cranberries or raisins, 1/2 cup of chopped pecans or walnuts, and 1 teaspoon of orange zest to brighten everything up. If you want a crisp, bakery-style top, whisk together a simple streusel of 1/2 cup brown sugar, 1/2 cup flour, 1/4 cup melted butter, and 1 teaspoon cinnamon to scatter on before the final bake.

Eggnog Bread Pudding Breakfast Bake Recipe ingredients

Step-by-Step Instructions

Start by preheating your oven to 350 degrees Fahrenheit and generously buttering a 9×13-inch baking dish. In a large bowl, toss your cubed bread with any dried fruit or nuts you are using, then spread the mixture evenly into the prepared dish so every piece has room to soak.

In a separate bowl, whisk together the eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, salt, and optional orange zest until the custard is smooth and well combined. Pour it slowly and evenly over the bread cubes, then press down gently with the back of a spoon or spatula to help the bread drink in all that spiced custard.

Let the dish rest on the counter for 10 to 15 minutes so the bread can absorb the liquid, or cover it and refrigerate overnight if you want to bake it fresh in the morning. This soaking step is what gives the finished bake its signature soft, custardy interior, so do not rush it.

Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 to 25 minutes, until the custard is set in the center and the top is golden with crisp, caramelized edges. If you are adding streusel, sprinkle it on right before this uncovered stretch of baking.

Let the bake rest for 5 to 10 minutes before slicing so the custard can settle. Serve it warm, finished however you like, whether that is a dusting of powdered sugar, a drizzle of maple syrup, a spoonful of glaze, or simply as is with a hot mug of coffee alongside.

Eggnog Bread Pudding Breakfast Bake Recipe

Tips for the Best Eggnog Bread Pudding

The single most important tip is to use day-old bread. Fresh bread is too soft and will turn gummy under all that custard, while slightly stale brioche or challah soaks up the liquid and holds its shape. If your bread is still fresh, spread the cubes on a sheet pan and toast them in a 325 degree oven for 8 to 10 minutes to dry them out before assembling.

For the deepest holiday flavor, reach for a good-quality eggnog made with real spices, and do not be shy with the nutmeg. Whisking those 2 tablespoons of melted butter directly into the custard rather than only greasing the dish adds an extra layer of richness. If you love this cozy, custardy style of breakfast, you will also enjoy our cinnamon roll bread pudding, and for a more elegant eggnog dessert, our eggnog creme brulee is worth bookmarking.

Finally, remember that this bake is a blank canvas. A splash of bourbon or dark rum in the custard makes it feel grown-up, a sturdy gluten-free loaf keeps it accessible for everyone, and a scoop of whipped cream or a warm berry compote transforms leftovers into a plated dessert. Trust your oven and your senses more than the clock, since bread density and dish size can shift the timing by a few minutes.

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Frequently Asked Questions

Can I make this eggnog bread pudding the night before?
Yes, and it is one of the best things about this recipe. Assemble the dish completely, cover it tightly, and refrigerate overnight. In the morning, bake it straight from the fridge, adding about 5 to 10 extra minutes to the baking time.

Do I have to use brioche or challah?
No, any rich, soft bread works well, including Hawaiian rolls or a soft French loaf. The key is that the bread is a day old and slightly dry rather than fresh and fluffy.

How do I know when it is done baking?
The custard should be set and no longer jiggly in the center, and a knife inserted into the middle should come out clean. The top will be golden with slightly crisp edges.

Can I make this dairy-free?
Absolutely. Use a dairy-free eggnog made from almond, oat, or coconut, and swap in a vegan butter for greasing. The texture stays lovely and custardy.

How should I store and reheat leftovers?
Store cooled leftovers covered in the fridge for up to three days. Reheat individual portions in the microwave or warm the whole dish, loosely covered, in a low oven until heated through.

If you love easy, feel-good recipes like this, you will find even more healthy eating ideas to round out your table. And if you make this bake, tag @thekitchensaid on Instagram so we can see your cozy, custardy creation.

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