Sourdough Eggnog Bread Pudding

5 from 1 vote

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. Top it off 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.

Prep Time20

Cook Time45

Total Time1 5

Course: Sourdough

Cuisine: American

Servings: servings

Calories: 476kcal

Author: Rebecca Warfield

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