Sourdough Eggnog Bread Pudding with Buttery Rum Topping

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Say hello to your new holiday tradition: sourdough eggnog bread pudding! This recipe takes a classic bread pudding and gives it a festive twist with tangy sourdough, creamy eggnog, and cozy spices.

Garnish it with toasted walnuts and a boozy butter rum topping, and you’ve got the perfect treat for holiday breakfasts, desserts, or any time you need a little seasonal magic.

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The holidays are here, and I couldn’t be more excited!

This year, I’m all about keeping things cozy and simple in the kitchen, starting with this sourdough eggnog bread pudding. Trust me, once you try it, you’ll want to make it a holiday tradition.

Last year, my go-to holiday treats were sourdough chocolate babka and cinnamon rolls. (Seriously, is it even Christmas morning without cinnamon rolls?)

While those are staying in rotation, I’m mixing things up this year with new favorites like this eggnog bread pudding and a new sourdough walnut cranberry bread. Stay tuned for that recipe soon!

This bread pudding isn’t your average dessert—it’s made with rustic no-knead sourdough, warm holiday spices, and rich eggnog. Then, it’s garnished with toasted walnuts and a dollop of butter rum sauce for a decadent and festive dessert.

Now, I know not everyone in the family loves eggnog (cue the yearly debates), but even the skeptics will be coming back for seconds.

It’s sweet, creamy, and perfectly spiced, with a soft custard-like texture. Somehow, it’s humble and elevated at the same time.

Plus, it’s so easy to make! You can even prep it the night before and bake it in the morning.

It’s officially part of our family’s holiday traditions and will be part of yours, too.

Even though we are separated geographically, it’s so sweet that this growing community can bake and share these holiday traditions.

Happy holidays, friends!

Why You’ll Love Sourdough Eggnog Bread Pudding

• Festive Flavors: The eggnog adds a cozy holiday touch.
• Sourdough Goodness: It’s the perfect way to use up your homemade bread. If you don’t know how to make sourdough yet, download my free sourdough starter eBook!
• Easy to Make: Making this pudding is simple. In just over an hour, it will be on the holiday breakfast or dessert table.
• Overnight Option: Let the bread soak overnight for a no-fuss morning bake.
• Simply Delicious: Soft pudding meets crunchy walnuts and that dreamy butter rum topping—need I say more?

What Is Bread Pudding?

Depending on where you are from, when you hear “pudding,” you might think of a cup of chocolatey custard. However, bread pudding is entirely different (and utterly delicious).

If you’ve never had bread pudding before, let me introduce you to this magical dessert.

It’s an old-school recipe made by soaking stale bread in a rich custard and baking it to golden perfection.

The result? Crispy edges, a soft, creamy interior, and all the nostalgic vibes.

Tools You May Need

• Baking dish: Grab a 9″ x 13″ baking dish for this recipe.
• Mixing bowl: Combine the custard ingredients in a medium or large mixing bowl.
• Whisk: I like using a Danish dough whisk, but a regular whisk will work fine.
• Spoon: You’ll need a spoon to mix the custard and bread.
• Bread knife: Use a serrated knife to cube the sourdough bread.
• Measuring cups and spoons: Grab your measuring cups and spoons, but don’t sweat the measurements too much. This is a forgiving recipe.
• Skillet: I used my trusty cast iron skillet, but any skillet or pan will do the job.
• Stand mixer or hand mixer: I used my beloved KitchenAid 7-qt bowl lift stand mixer for the rum topping. You can also use a hand mixer.

Luckily, you don’t need much to make this recipe. But these are some of my favorite kitchen tools for making sourdough eggnog bread pudding:

KitchenAid 7-qt Bowl Lift Stand Mixer

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Gold Measuring Cups and Spoons

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Lodge 13.25″ Cast Iron Skillet

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Ingredients & Substitutions

Bread Pudding

• Sourdough: For this recipe, I used a no-knead sourdough boule. You could also use sourdough sandwich bread or your other favorite. If you use sandwich bread, you may need to reduce the liquid.
• Raisins: Adding raisins is totally optional. They add a touch of sweetness, but they aren’t necessary. Dried cranberries will work, too.
• Eggnog: You can use any eggnog you would drink. I used Southern Comfort eggnog from my local grocery store, but homemade eggnog is a great option, too.
• Milk: Milk adds a little extra moisture to soften the bread. I used whole milk, but any milk or milk alternative will work.
• Sugar: Sugar, of course, adds sweetness. Feel free to adjust the sugar to your liking.
• Eggs: The eggs create the custard-like texture in bread pudding.
• Spices: This recipe uses cinnamon, nutmeg, and cloves. You can add any spices you prefer. Allspice or pumpkin spice would also work for eggnog bread pudding.
• Salt: A pinch of salt brings out the other flavors. I used coarse kosher salt.
• Vanilla: Use homemade or store-bought vanilla extract.

Toasted Walnuts

• Walnuts: Because the walnuts are toasted, I prefer halved walnuts. If they are pre-chopped, I’ve found they burn easily. Once the toasted walnuts have cooled, I chop them into pieces for garnish. Pecans would also work.

Butter Rum Topping

• Butter: Use unsalted, room-temperature butter. Salted will work, but it may affect the taste.
• Powdered sugar: You can make your own if you don’t have powdered sugar. To make one cup of powdered sugar, combine 1/2 tablespoon cornstarch and 1/2 cup granulated sugar in a high-powered blender. Blend for 30 seconds or until fluffy.
• Rum: The rum makes this a spirited pudding. Whiskey will also work. You can also skip the liquor altogether if you prefer.
• Vanilla: I used two teaspoons, but you can always pour vanilla from the heart.
• Spices: A little nutmeg and a pinch of allspice add warmth to this holiday pudding.

How To Make Sourdough Eggnog Bread Pudding

Butter a 9″x13″ baking dish. Set aside.

In a mixing bowl, combine the eggnog, milk, sugar, eggs, cinnamon, nutmeg, cloves, salt, and vanilla. Combine thoroughly, making sure the eggs are fully incorporated. Set aside.

Cube the bread into 1″ pieces. To do this, I quarter the boule first. Then, I cut 1″ slices and cut each slice into cubes.

If you want a very soft bread pudding, carve off the crust. I usually cut off the hard crust but leave the soft crust on.

Place the cubed bread into the prepared baking dish. Sprinkle the raisins on top.

Pour the eggnog mixture evenly over the bread and raisins.

Stir to coat all of the bread with the eggnog mixture. Set aside for at least 15 minutes so the bread can soak up the liquid.

As the bread absorbs the liquid, I like to use a wooden spoon to break up any large pieces of bread. This helps create a softer texture.

At this point, you can also cover the dish and refrigerate it overnight.

When you are ready to bake, preheat the oven to 350° F. Bake the bread pudding for 45 minutes or until the top is golden brown. It is done when a toothpick stuck in the middle comes out clean.

Toasted Walnuts

While the bread pudding is in the oven, heat a skillet over medium-high heat.

Add the walnuts to the dry, hot pan. Stir frequently until the walnuts become aromatic, about 5 minutes.

Transfer the walnuts to a plate. Set aside.

Before serving, I like to chop the toasted walnuts into little pieces.

Butter Rum Topping

In the bowl of a stand mixer, beat the butter until creamy. You’ll probably need to scrape the sides of the bowl a few times.

Add the powdered sugar. Mix at medium-high speed until the ingredients are combined, scraping the sides of the bowl as needed.

Add the rum, vanilla, nutmeg, and allspice. Mix at medium-high speed until thoroughly combined and there are no lumps of powdered sugar.

How To Serve Sourdough Bread Pudding

When the bread pudding is finished, let it slightly cool in the pan.

Place a heaping scoop on the plate. Drizzle it with 1-2 tablespoons (or more) of eggnog, sprinkle with toasted walnuts, and top with a dollop of the butter rum topping.

If the bread pudding is cool enough when serving, you can even dust it with powdered sugar for an added touch.

How To Store & Reheat Leftovers

Leftover sourdough eggnog bread pudding should be stored in an airtight container in the fridge for 3-5 days.

Any extra walnuts and butter rum topping should also be kept in separate containers in the fridge.

To reheat, place the eggnog bread pudding in the oven at 350° F until warm. Or pop it in the microwave for 30-45 seconds.

Tips for Making Sourdough Eggnog Bread Pudding

• Stale Bread: Bread pudding is best when made with slightly stale bread. Fresh bread will work in a pinch, but the texture might be a little soggy.
• Quality Eggnog and Rum: You don’t have to use top-shelf eggnog and rum, but I always recommend using a quality you would enjoy drinking.
• To Crust or Not Crust: If you want a soft eggnog bread pudding, remove the crusts. I like a little texture in mine, so I just carve off any hard parts but leave on the soft crust.
• Freeze for Later: A really useful hack is to cube and freeze the sourdough bread. Then, when you are ready to make eggnog bread pudding, thaw it and follow the recipe as usual!

FAQs

Can I use homemade eggnog?

Definitely! Though I used store-bought to save time, homemade eggnog is delicious. It will probably make your sourdough bread pudding next-level good.

Can I use store-bought bread?

Yes! You can use any crusty boule of bread from a local bakery or grocery store.

Does my bread need to be stale to make sourdough eggnog bread pudding?

If possible, I recommend using slightly stale bread. Fresh bread contains more moisture, so it won’t soak up the eggnog mixture as well, which can make your bread pudding soggy.

If you have fresh bread and are in a pinch, you can cube it and let it sit out for a few hours until it’s a little stale.

Can you freeze sourdough eggnog bread pudding?

Yes, you can freeze sourdough eggnog bread pudding!

Make sure it is room temperature before placing it in a freezer-safe container or bag. Then, pop it in the freezer for up to 3 months.

Store the toasted walnuts and butter rum topping separately in the freezer.

More Sourdough Posts You’ll Love

• Sourdough Lemon Bars Recipe (with YouTube video)
• Sourdough Breadcrumbs That Work Every Time
• Sourdough Donuts with Chocolate and Vanilla Glaze
• How to Make Perfect Sourdough Toast (No Toaster!)
• Sourdough Carrot Cake – (No-Wait Recipe)
• The BEST Sourdough Chocolate Chip Skillet Cookie
• Chocolate Sourdough Bread

If you tried this recipe and loved it, leave a comment or review below!

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