Southern Eggnog Bread Pudding with a Rich Holiday Sauce
Just like pumpkin spice has its moment in the fall, holiday spice feels just as magical to me once December rolls around. By the time pumpkin spice has had its turn, my kitchen starts craving nutmeg, cinnamon, and ginger — the warm flavors that instantly feel like Christmas. That craving inspired me to put a festive twist on an old favorite, turning classic bread pudding into this cozy eggnog version filled with holiday spice.
Bread Pudding Recipe
Bread Pudding Ingredients
Everything you need to make this cozy eggnog bread pudding—simple ingredients, warm holiday spices, and a few festive touches make it feel extra special.
1 loaf French bread or brioche, cubed (10–12 cups)
3 cups full-fat eggnog
1 cup whole milk
4 large eggs
1 cup granulated sugar
1 tsp vanilla extract
¾ tsp nutmeg
¾ tsp cinnamon
¼ tsp ground ginger
⅛ tsp ground cloves
Pinch of salt
4 tbsp butter, melted
¼ cup white chocolate chips
Holiday-Spiced Rum Sauce
4 tbsp butter
½ cup granulated sugar
½ cup heavy cream
½ tsp rum extract
Pinch of salt
1/8 teaspoon nutmeg
Instructions
Make the Bread Pudding
Preheat oven to 350°F. Butter a 9×13-inch baking dish.
Spread bread cubes evenly in the dish.
In a large bowl, whisk eggnog, milk, eggs, sugar, vanilla, nutmeg, cinnamon, ginger, cloves, and salt until smooth.
Pour custard evenly over bread. Gently press down so all bread is soaked.
Sprinkle ¼ cup white chocolate chips evenly over the top and lightly press them just below the surface.
Drizzle melted butter over everything.
Let rest 10–15 minutes.
Bake uncovered 45–55 minutes, until puffed, lightly golden, and just set in the center.
Make the Holiday-Spiced Rum Sauce
Melt butter in a small saucepan over medium heat.
Stir in sugar, heavy cream, and salt.
Bring to a gentle simmer and cook 4–5 minutes, stirring often.
Remove from heat and stir in ½ tsp rum extract and 1/8 teaspoon nutmeg
Keep warm until serving.
Cube your bread into 1 inch cubes and place into a greased deep casserole dish. It takes about 12 cups to make this holiday bread pudding happen.
Eggnog, sugar, and a good dose of holiday spice come together to make the coziest custard of the season.
Once the eggnog custard hits the bread, it’s officially on its way to becoming something magical.
It may not look fancy yet, but trust me: once it hits the oven, this Eggnog Bread Pudding is pure holiday comfort.
Ready for that holiday spiced rum sauce!
Serving Suggestions
Serve the eggnog bread pudding warm, spooned into bowls and topped generously with the warm rum sauce. Finish with a light sprinkle of fresh nutmeg for that classic holiday aroma.
This dessert pairs beautifully with:
A cup of hot coffee
Spiced tea
Or even a small glass of eggnog on the side for extra holiday cheer
Baker’s Tips from the Ranch Kitchen
Make it ahead: Assemble the bread pudding the night before, cover, and refrigerate. Bake fresh the next day.
Bread matters: Slightly stale bread works best — it soaks up the custard without turning mushy.
No alcohol needed: Rum extract gives all the flavor without the alcohol, making this family-friendly.
Extra festive: Add dried cranberries or chopped pecans before baking for texture.
Southern Eggnog Bread Pudding with Rich Holiday Rum Sauce
This cozy eggnog bread pudding is baked in a creamy, spiced custard and finished with a warm rum sauce. A comforting Southern Christmas dessert that’s perfect for holiday gatherings and make-ahead baking.
Ingredients
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish.
- Spread bread cubes evenly in the dish.
- In a large bowl, whisk eggnog, milk, eggs, sugar, vanilla, nutmeg, cinnamon, ginger, cloves, and salt until smooth.
- Pour custard evenly over bread. Gently press down so all bread is soaked.
- Sprinkle ¼ cup white chocolate chips evenly over the top and lightly press them just below the surface.
- Drizzle melted butter over everything.
- Let rest 10–15 minutes.
- Bake uncovered 45–55 minutes, until puffed, lightly golden, and just set in the center.
- Melt butter in a small saucepan over medium heat.
- Stir in sugar, heavy cream, and salt.
- Bring to a gentle simmer and cook 4–5 minutes, stirring often.
- Remove from heat and stir in ½ tsp rum extract and 1/8 teaspoon nutmeg
- Keep warm until serving.
Nutrition Facts
Calories
322Fat
15 gSat. Fat
9 gCarbs
41 gFiber
1 gNet carbs
40 gSugar
28 gProtein
8 gSodium
272 mgCholesterol
107 mg
How to Store Leftovers
Store leftovers covered in the refrigerator for up to 3 days.
Reheat individual servings in the microwave or warm the entire dish in a low oven.
Store rum sauce separately and reheat gently before serving.
A Cozy Christmas Dessert Worth Repeating
This eggnog bread pudding is the kind of recipe that quietly becomes a tradition — the one people ask about after the plates are cleared and the kitchen smells like nutmeg and butter.
If you give it a try, I’d love to know how you serve it in your home. And if you’re building a collection of Southern holiday favorites, this one absolutely earns its place. Let me know how you like it in the comments!
Want more cozy Southern recipes like this?
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