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    Home » Sweets

    Eggnog Bread Pudding with Brown Butter Rum Sauce

    October 24, 2021 by Chenée Lewis

    1.1K shares
    Eggnog Bread Pudding Recipe with Easy Brown Butter Rum Sauce | Chenée Today

    The BEST eggnog bread pudding - brioche or challah bread pudding with a brown butter rum glaze! This bread pudding recipe is a great way to use up leftover eggnog, with a delicious brown butter eggnog bread pudding sauce. And if you enjoy this eggnog brioche bread pudding, you'll love my Brown Butter Sweet Potato Pie, my Banana Pudding Cheesecake Squares, or my Christmas Charcuterie Board!

    eggnog bread pudding recipe card
    Rum Eggnog Bread Pudding
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    *This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

    Eggnog Bread Pudding - Brioche Recipe

    If you're looking for a stunning dessert to make for your holiday, I've got it for you. This eggnog brioche bread pudding is absolutely incredible. It's so easy to make, one of the best recipes to use up leftover eggnog, and it's delicious every time!

    This eggnog bread pudding has all the best holiday flavors: eggnog, vanilla, pecans, grated nutmeg, and RUM. And it's made with brioche for an even richer, more delicious texture! But that's not even the best part! On top of our bread pudding we're drizzling a rich brown butter rum sauce made with even more eggnog! It's absolutely irresistible, and complements the flavors in this bread pudding so well!

    This post is dedicated to my dad, who is the only one in my family who likes eggnog! Growing up, we always had to have a carton of eggnog in the fridge at Christmastime, and no one drank it but him! But trust me, I could eat this bread pudding all day long! I may not be a fan of eggnog itself, but I'm a huge fan of recipes with eggnog as an ingredient! It's truly so amazing and decadent -- I'm a believer!

    eggnog bread pudding with rum sauce
    Rum Eggnog Bread Pudding

    Why do they call it bread pudding?

    This dessert is called bread pudding because it's based on a dessert originating in the 11th and 12th centuries in Europe. In England, "pudding" is a traditional word for a homestyle or rustic dessert, and by the 13th century many British homes had a "pudding basin" -- a deep bowl somewhere in the kitchen meant to collect scraps of stale bread. Also called "poor man's pudding" because of its popularity with lower-income families, bread pudding back then was often made simply with water, sugar, and spices.

    How do you fix soggy bread pudding?

    With the steps in this recipe, your eggnog bread pudding won't be soggy or gooey! It should be moist, but mostly solid once cooked. Here's how:

    1. Use stale bread. Stale bread will soak up the custard much better and more quickly. I take my bread out of its packaging, cut it into slices if it's not already sliced, and separate the slices so they're all exposed to the air. Then I leave them there overnight.
    2. Cook your custard on the stovetop. We're heating our custard to thicken it a bit and bring the flavors together, but it also helps the bread to soak up the liquid.
    3. Let bread soak before baking. This is important! You may be eager to enjoy your eggnog bread pudding, but I highly recommend waiting at least 20 minutes after pouring your custard over before you bake. This helps the bread to absorb the custard even more so that your bread pudding isn't too liquidy once it's baked.
    Eggnog Bread Pudding Recipe

    Can you freeze bread pudding?

    Yes! This eggnog bread pudding freezes fairly well. Just make sure to follow these steps to keep your eggnog bread pudding fresh in the freezer:

    1. Don't pour your brown butter rum sauce over your pudding before freezing. You can keep it in a separate container to save for later when you serve your bread pudding.
    2. Let your baked eggnog bread pudding cool completely before freezing.
    3. Place in an airtight container and wrap again in plastic wrap/foil. I like to overwrap items for the freezer to prevent any freezer burn. This should keep your eggnog bread pudding fresh for up to 2 months. However, I would recommend eating it as soon as possible to ensure the best texture -- which won't be a problem. This eggnog bread pudding is so addictive!

    Overnight Eggnog Bread Pudding

    To save time, you can prepare the custard and let the bread soak overnight to make this bread pudding in the morning! Actually, the longer the bread has to soak, the better the texture will be. So you can get it all ready to bake (without the pecans on top), placed it, covered, in the fridge for up to one day. Then, when you're ready to bake, just top it with your pecans and pop it in the oven! It may need an additional few minutes of baking time since it's coming straight from the fridge.

    ingredients for eggnog bread pudding with rum glaze
    Eggnog Bread Pudding Ingredients

    Rum Eggnog Bread Pudding Ingredients

    • brioche loaf - it should be stale and cut into 1½-inch cubes. If you don't have brioche, you can use challah or any other enriched type of bread, or French bread, or even just regular sandwich bread!
    • evaporated milk - I use this milk for my baked mac and cheese. I love it in this recipe too because it has a higher protein than regular milk, so it helps custards and custard-based desserts to thicken nicely.
    • store-bought eggnog - or you can use leftover homemade eggnog as well - my Oat Milk Eggnog works with oat milk or dairy milk! I would recommend using a full-fat version, but if you can only find low-fat eggnog that works too.
    • pure vanilla extract - vanilla is a major flavor in this bread pudding, so make sure you use a good quality pure vanilla extract.
    • dark rum - this is optional, but recommended! It works perfectly with the flavor of the eggnog. Any dark rum or spiced rum would work well.
    • granulated sugar - adds sweetness to our custard
    • salted butter - I typically use salted butter, but if you prefer unsalted, just add in ½ teaspoon salt to your custard ingredients.
    • eggs - these, along with the milk and eggnog, help to create that custardy texture that is so good in bread pudding!
    • pecan halves - these are optional too, but you should definitely include them if you can! They add crunch and a rich pecan flavor that works perfectly with the buttery flavors of the eggnog and rum in this bread pudding! If you like pecans like I do, you've got to try my Butter Pecan Cake with Cream Cheese Frosting!
    eggnog bread pudding close up
    Recipes to use up leftover eggnog

    And then for that amazing brown butter rum sauce, you'll need:

    • salted butter - again, feel free to add in a pinch of salt if you're using unsalted butter.
    • all-purpose flour -- this will help to thicken our sauce.
    • dark brown sugar - I love the molasses flavor from using dark brown sugar in this sauce!
    • dark rum - makes this sauce delicious and slightly boozy! Feel free to leave it out if you're not using rum and replace with 1 teaspoon of vanilla extract.
    • eggnog - I'm adding eggnog to the sauce to give it even more flavor -- you can also use whole milk or the milk of your choice.
    • freshly grated nutmeg - this is a touch that really brings out the nutmeg flavor in the eggnog!

    Now that you've got your ingredients together, here are the tools you'll need to make this eggnog bread pudding!

    Equipment

    This recipe is pretty straightforward, but you will need a few tools to make it. First, you'll need a saucepan to cook your custard AND your brown butter rum sauce. But if that saucepan isn't light in color I'd recommend using a light-colored or stainless steel sauté pan to brown your butter. Then you'll bake everything up in an 8x8 baking pan or a 2-quart casserole dish.

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    Step by Step

    1. First we'll get your bread ready to go. Grease an 8x8 pan with butter or cooking spray and then add your chunks of stale brioche. Try to press them in there well and fill in any gaps.
    2. Then we'll heat up our custard! We're going to heat our butter, sugar, beaten eggs, evaporated milk, and eggnog and whisk the mixture very frequently. As it warms, it'll start to come together as a custard and thicken a bit. Cook your custard for about 10 minutes, then whisk in your rum and vanilla.
    3. Now for the big moment -- carefully pour your custard over your chunks of brioche. It might splash a bit, so be careful! At this point I usually press down on the brioche with a wooden spoon to make sure that all the bread is in contact with the custard liquid. Then you're just going to wait. After 30 minutes or so, the bread should have soaked up most of the custard and it's ready to bake!
    4. While your eggnog bread pudding is baking, you can work on your brown butter rum sauce. Brown your butter in a saucepan or in a light-colored skillet, so that you can see when it starts to turn brown. For details and step-by-step photos on how to brown butter, check out my Brown Butter Appreciation Post.
    5. Whisk in your flour and cook another minute or two so that the flour is cooked through, whisking along the way.
    6. Then you'll just need to add in your eggnog and brown sugar, and grate in your nutmeg. Keep cooking and whisking until your sauce is thickened.
    7. Stir in your rum and cook another couple of minutes. Drizzle your sauce over the warm pudding!

    Tips and F.A.Q.

    What is eggnog made of?

    Usually, eggnog is made with milk, cream, sugar, spices, whipped egg whites, and egg yolks. Often it's made into an alcoholic punch with rum or bourbon added.

    What is the difference between bread pudding and bread and butter pudding?

    Bread and butter pudding is an English dessert made with bread soaked in a custard and baked with dried fruit and spices. Sound familiar? That's because modern American bread pudding evolved from traditional English bread and butter pudding! This eggnog bread pudding is very similar to bread and butter pudding, with two main differences: first, typically, bread pudding is made with stale cubed bread, whereas bread and butter pudding is usually made with soft sliced bread. Also, as the name suggests, bread and butter pudding is made with butter spread onto the bread before baking, rather than being included in the custard.

    eggnog bread pudding covered with eggnog bread pudding sauce

    Eggnog Bread Pudding - Baguette or White Bread Version

    Feel free to use stale baguette, French bread, Challah, Italian bread, or even white sandwich bread for this bread pudding. I love the texture of brioche but this recipe works for lots of types of bread!

    Why is stale bread better for bread pudding?

    It's better because the bread needs to soak up the custard. If the bread isn't stale, it contains moisture in it already, so there won't be any room for it to soak up the liquid around it as it bakes. If you're unable to stale your bread in advance, you can place cubes of bread spaced out on a large cookie sheet, and heat them in the oven at 300°F for about 15 minutes, or until dried out and slightly toasted.

    How do I store this eggnog brioche bread pudding?

    You can freeze it according to the instructions I mention above, or you can store it in the fridge in an airtight container for up to 4 days.

    What are some other holiday recipes I can try?

    I've got so many! Check out my list of 45 Best Cookies for Cookie Exchange + Cookie Exchange Ideas! Or if you're looking for a vegan-friendly dessert, try my 50 Vegan Desserts for Christmas! And for a fun Christmas cocktail, check out my Mistletoe Margarita Recipe!

    If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!

    More Holiday Recipes You'll Love

    • Mini Basque Cheesecake
    • Brownie Mix Cookies with White Chocolate, Cherries and Pistachios
    eggnog bread pudding recipe card

    Eggnog Bread Pudding - Brioche Brown Butter Rum Recipe

    Print Pin Recipe Rate Recipe
    The BEST eggnog bread pudding - brioche or challah bread pudding with a brown butter rum glaze! This bread pudding recipe is a great way to use up leftover eggnog, with a delicious brown butter eggnog bread pudding sauce.
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Course: Dessert
    Cuisine :American
    Servings: 9 servings
    Calories: 515kcal
    Recipe Source: Chenée Lewis

    Equipment you may need

    • light-colored sauté pan
    • 3-quart saucepan
    • 8x8 baking dish
    • whisk
    • rubber spatula
    • measuring cups and spoons

    Ingredients

    • cooking spray
    • 1 loaf brioche - or challah, french bread, or sandwich bread, stale, cut into 1½-inch chunks (see note)°
    • 1½ cup eggnog - full-fat
    • ½ cup evaporated milk
    • 3 large eggs - beaten
    • ½ cup salted butter - 1 stick, melted
    • ½ cup granulated sugar
    • 2 teaspoon pure vanilla extract
    • 2 teaspoon dark rum - optional
    • ½ cup pecan halves - roughly chopped

    Brown Butter Rum Sauce

    • 4 tablespoon salted butter - cut into cubes
    • 2 tablespoon all-purpose flour
    • ⅓ cup brown sugar - (I prefer dark brown)
    • 1½ cup eggnog
    • ¼ teaspoon freshly grated nutmeg - (or packaged ground nutmeg)
    • ¼ cup dark rum - optional; if omitting rum, you can add 1 teaspoon vanilla extract

    Instructions

    • Grease an 8x8 baking dish with cooking spray or butter. Cut stale brioche into 1½-inch chunks and place into baking dish. Press down gently to make sure gaps are filled.
      cooking spray, 1 loaf brioche
    • In a saucepan over medium heat, heat eggnog, evaporated milk, eggs, butter, and sugar, whisking constantly.
      1½ cup eggnog, ½ cup evaporated milk, 3 large eggs, ½ cup salted butter, ½ cup granulated sugar
    • Continue to cook another 10 minutes, whisking often, until slightly thickened. Remove from heat and stir in vanilla and rum.
      2 teaspoon pure vanilla extract, 2 teaspoon dark rum
    • Gently pour custard over bread chunks in baking dish, making sure to saturate each piece of bread. Press down with a spoon to make sure all of the bread is in contact with custard liquid.
    • Allow to sit for at least 30 minutes, or overnight, to soak up custard.
    • When ready to bake, preheat oven to 350°F.
    • Top pudding with chopped pecans.
      ½ cup pecan halves
    • Bake pudding in preheated oven for 45 minutes. If necessary, cover loosely with foil halfway through baking to prevent overbrowning. While your pudding is baking, make your brown butter rum sauce.

    Brown Butter Rum Sauce

    • Melt butter in a light-colored large sauté pan or saucepan over medium heat. Continue cooking, stirring often, about 5 minutes or until milk solids separate and begin to turn golden brown. See Browned Butter 101 for a more detailed step-by-step.
      4 tablespoon salted butter
    • Whisk in flour and continue to cook another minute.
      2 tablespoon all-purpose flour
    • Stir in brown sugar and eggnog, and grate in nutmeg.
      ⅓ cup brown sugar, 1½ cup eggnog, ¼ teaspoon freshly grated nutmeg
    • Cook, stirring constantly, until thickened. Stir in rum and cook another minute or so.
      ¼ cup dark rum
    • Serve with warm bread pudding.

    Video

    Notes

    Stale bread: Make sure your bread is stale.  I leave mine out with each slice exposed overnight, but you can also place cubes of bread spaced out on a large cookie sheet, and heat them in the oven at 300°F for about 15 minutes, or until dried out and slightly toasted.
    Brown butter: Check out my How to Brown Butter Post for more details and images on how to brown butter.
    Storage and Freezing: This eggnog bread pudding will keep in the fridge in an airtight container for about 3 days. It can also be frozen, wrapped well, for up to 2 months.
     

    Nutrition

    Serving: 1 portion | Calories: 515 kcal | Carbohydrates: 46 g | Protein: 12 g | Fat: 30 g | Saturated Fat: 18 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 221 mg | Sodium: 394 mg | Potassium: 225 mg | Fiber: 1 g | Sugar: 27 g | Vitamin A: 1093 IU | Vitamin C: 2 mg | Calcium: 190 mg | Iron: 1 mg
    Nutrition Disclaimer
    Tags: bread pudding eggnog, bread pudding recipe, bread pudding rum sauce, bread pudding with eggnog, can you freeze bread pudding, chocolate eggnog bread pudding, eggnog banana bread pudding, eggnog bread, eggnog bread pudding, eggnog bread pudding baguette, eggnog bread pudding brioche, eggnog bread pudding sauce, eggnog bread pudding with rum glaze, eggnog bread pudding with rum sauce recipe, eggnog bread pudding with vanilla sauce, eggnog bread pudding with whiskey sauce, eggnog bread with rum glaze, eggnog brioche bread pudding, eggnog challah bread pudding, eggnog pudding, overnight eggnog bread pudding, recipes to use up leftover eggnog, recipes with eggnog as an ingredient, rum eggnog bread pudding
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

    PIN this eggnog bread pudding recipe for later!

    Eggnog Bread Pudding Recipe with Easy Brown Butter Rum Sauce | Chenée Today
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    Last Updated on December 25, 2022 by Chenée Lewis

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    1.1K shares

    Reader Interactions

    Comments

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    1. Vanessa

      December 31, 2022 at 1:30 pm

      5 stars
      Delicious recipe! I made this twice- first time I left it and didn’t get to try, so had to make it again. The bread pudding and especially the sauce are so good!

      Reply
      • Chenée Lewis

        January 02, 2023 at 7:16 pm

        I'm so glad you liked it! Thanks!

        Reply
    2. Rachel

      December 28, 2022 at 11:30 am

      5 stars
      This was so good. I didn’t have rum so used 1tsp rum extract. I also accidentally bought almond milk egg nog so I added some extra nutmeg and cinnamon to amp up the flavor. Will definitely make again!

      Reply
      • Chenée Lewis

        January 10, 2023 at 6:19 pm

        I'm so glad you liked it and that it worked with almond milk eggnog!!

        Reply
    3. E

      November 26, 2022 at 2:37 pm

      If I wanted to use a 9x13x2 dish, should I double or triple the recipe? Thanks!

      Reply
      • Chenée Lewis

        November 27, 2022 at 10:28 pm

        Hi, I'd double the recipe. Enjoy!

        Reply
    4. Jess

      November 11, 2022 at 11:54 pm

      5 stars
      So much yesssssss! All day every day!

      Reply
      • Chenée Lewis

        November 15, 2022 at 3:48 pm

        It's sooo good!

        Reply
    5. Lima Ekram

      November 11, 2022 at 9:38 pm

      5 stars
      I wish there was a star ranking for the aroma of this dish..it was omg amazing! Its a keeper - the whole family loved it.

      Reply
      • Chenée Lewis

        November 16, 2022 at 7:28 pm

        Thank you SO much! I love this bread pudding!

        Reply
    6. MacKenzie

      November 11, 2022 at 9:05 pm

      5 stars
      Oh my! This is amazing. So rich and delicious. Making again Christmas morning.

      Reply
      • Chenée Lewis

        November 11, 2022 at 9:38 pm

        I'm so glad you like it! Thank you!

        Reply
    7. Gina Abernathy

      November 11, 2022 at 8:26 pm

      5 stars
      I love bread pudding and your recipe is delicious! The brown butter rum sauce was amazing.

      Reply
      • Chenée Lewis

        November 11, 2022 at 9:49 pm

        Thank you so much! That's my favorite part!

        Reply
    8. Stephanie

      November 11, 2022 at 7:00 pm

      5 stars
      Bread pudding is one of my favorite desserts! And considering that I love egg nog, this makes it even better! Can't wait to try this deliciousness!

      Reply
      • Chenée Lewis

        November 16, 2022 at 7:29 pm

        If you like eggnog you'll LOVE it!

        Reply
    9. Clover K.

      January 05, 2022 at 4:37 am

      Delicious bread pudding! One of my after-the-holiday favorites. Appreciated the detailed instructions and experienced baker's tips, and truly enjoyed the historical facts. Having the ingredient's measurements embedded in the recipe's body removed the need to have to scroll up and down while preparing the dessert. Very well done!

      Reply
      • Chenée Lewis

        January 05, 2022 at 11:29 pm

        I'm so glad that you liked it and that the post was helpful! 🙂

        Reply
    10. Tracy

      December 22, 2021 at 1:20 pm

      I am excited to make this!! However I like my bread pudding more custardy —not dry. I know the sauce will help. But could I double the custard and bake a little longer? To make it more like a bready crème brûlée?

      Reply
      • Chenée Lewis

        January 19, 2022 at 10:41 am

        That sounds like it would work!

        Reply
    11. Moop Brown

      August 16, 2021 at 10:35 am

      5 stars
      This dish looks amazing and the rum sauce really ties everything together and looks particularly rich and filling.

      Reply
      • Chenée Lewis

        August 19, 2021 at 5:49 pm

        Yes the rum sauce is my favorite part!

        Reply
    12. Amy Bloodworth

      August 15, 2021 at 11:26 pm

      5 stars
      Oh my goodness, this was incredible. The flavors were perfect--looking forward to making it again around the holidays!

      Reply
      • Chenée Lewis

        August 19, 2021 at 5:50 pm

        I"m so glad you liked it! It's even better near holiday time!

        Reply
    13. Jenny

      August 15, 2021 at 2:31 pm

      5 stars
      This eggnog bread pudding looks gorgeous and so delicious. It will be perfect for the holiday season. I am saving it. Thank you so much for the recipe.

      Reply
      • Chenée Lewis

        September 05, 2021 at 1:57 pm

        You're welcome! I hope you love it this holiday!

        Reply
    14. Leslie

      August 14, 2021 at 7:51 am

      5 stars
      Oh my goodness...this is the best creation ever! Pinning this for the winter months!!! YUM!!!

      Reply
      • Chenée Lewis

        September 24, 2021 at 8:48 pm

        You'll love it!

        Reply
    15. Aya

      August 12, 2021 at 8:17 am

      5 stars
      This turned out amazing. I used gluten-free sandwich bread instead of the brioche. For the brown sauce, I omitted the rum and used gluten-free all-purpose flour. It turned out amazing!

      Reply
      • Chenée Lewis

        September 05, 2021 at 1:59 pm

        Wonderful! So good to know it worked with your substitutions!

        Reply
    16. Adriana

      August 11, 2021 at 12:42 am

      5 stars
      Wow, that brown butter sauce does make this bread pudding a magical one. I cannot have enough of that sauce; it's so good!

      Reply
      • Chenée Lewis

        August 12, 2021 at 12:11 am

        I LOVE the sauce too!

        Reply
    17. Marta

      August 10, 2021 at 9:02 pm

      5 stars
      The bread pudding was excellent and the rum butter sauce was divine!

      Reply
      • Chenée Lewis

        September 24, 2021 at 8:49 pm

        I'm so glad you enjoyed it!

        Reply
    18. Heather

      August 10, 2021 at 8:15 pm

      5 stars
      I'm not a fan of drinking eggnog but I LOVE the flavors, and this bread pudding recipe sounds aahmazing!

      Reply
      • Chenée Lewis

        August 12, 2021 at 12:11 am

        I feel the same way about eggnog!

        Reply
    19. Kayla DiMaggio

      August 10, 2021 at 9:39 am

      5 stars
      The flavor of this was spectacular! I wanted to eat every single bite! It was so easy and delicious to make as well. The butter rum topping I can literally drink!

      Reply
      • Chenée Lewis

        August 10, 2021 at 12:05 pm

        Thank you! It's my favorite holiday dessert!

        Reply

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    I’m Chenée (kinda rhymes with “today”) and I love all types of baking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your baking life a little easier along the way. MORE ABOUT CHENÉE >>

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