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Sourdough eggnog bread pudding takes a classic dessert and gives it a festive holiday twist with tangy sourdough, creamy eggnog, and warm spices. Top it with toasted walnuts and a boozy buttery rum sauce for the perfect holiday breakfast or dessert.
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 This Recipe
Festive: The eggnog adds a cozy holiday touch.
Overnight: Let the bread soak overnight for a no-fuss morning bake.
Sourdough: 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: Making this pudding is simple. In just over an hour, it will be on the holiday breakfast or dessert table.
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.
Ingredients
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.
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.
Vanilla: Use homemade vanilla extract or store-bought.
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.
Rum: The rum makes this a spirited pudding. Whiskey will also work. You can also skip the liquor altogether if you prefer.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You May Need
Baking Dish: Grab a 9″ x 13″ baking dish for this recipe.
Whisk: I like using a Danish dough whisk, but a regular whisk will work fine.
Skillet: I used my trusty cast iron skillet, but any skillet or pan will do the job.
Stand Mixer: I used my beloved KitchenAid 7-qt bowl lift stand mixer for the rum topping. You can also use a hand mixer.
Step-by-Step Instructions
Step 1: 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.
Step 2: 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.
Step 3: Place the cubed bread into the prepared baking dish. Sprinkle the raisins on top.
Step 4: 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 to allow the bread to absorb the liquid. At this point, you can also cover the dish and refrigerate it overnight.
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.
Step 5: 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.
Step 6: 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.
Step 7: Transfer the walnuts to a plate. Set aside.
Before serving, I like to chop the toasted walnuts into little pieces.
Step 8: 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.
Step 9: 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.
Tips for Success
- 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.
- You don’t have to use top-shelf eggnog and rum, but I always recommend using a quality you would enjoy drinking.
- 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.
- 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!
Storing & Reheating
- 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.
FAQs
Definitely! Though I used store-bought to save time, homemade eggnog is delicious. It will probably make your sourdough bread pudding next-level good.
Yes! You can use any crusty boule of bread from a local bakery or grocery store.
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.
In a pinch, you can cube it and let it sit out for a few hours until it’s a little stale.
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.
Let's Connect!
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Sourdough Eggnog Bread Pudding
Ingredients
BREAD PUDDING
- 2 cups eggnog, plus more for serving
- 1/2 cup milk
- 3/4 cup sugar
- 4 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- 1 boule sourdough, at least one day old
- 1/2 cup raisins
TOASTED WALNUTS
- 1/2 cup walnuts
BUTTER RUM TOPPING
- 3 tablespoon unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tablespoon rum
- 2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- A pinch of allspice
Instructions
BREAD PUDDING
- Butter a 9" x 13" 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.2 cups eggnog, 1/2 cup milk, 4 eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 2 teaspoon vanilla extract, 3/4 cup sugar
- Cube the sourdough 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.1 boule sourdough
- Place the cubed bread into the prepared baking dish. Sprinkle the raisins on top.1/2 cup raisins
- 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.1/2 cup walnuts
- 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.3 tablespoon unsalted butter
- Add the powdered sugar. Mix at medium-high speed until the ingredients are combined, scraping the sides of the bowl as needed.1 cup powdered sugar
- Add the rum, vanilla, nutmeg, and allspice. Mix at medium-high speed until thoroughly combined and there are no lumps of powdered sugar.1-2 tablespoon rum, 2 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, A pinch of allspice
HOW TO SERVE
- 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.
Notes
- 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.
- You don't have to use top-shelf eggnog and rum, but I always recommend using a quality you would enjoy drinking.
- 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.
- 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!
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
