Eggnog Bread Pudding

Try this delicious recipe from the Electric Kitchen!


Eggnog Bread Pudding

  • 16-18 slices of thick white bread, cut into quartered cubes
  • 1/2 cup softened butter for spreading in bread pans
  • 1 cup butter
  • 1 1/2 cups sugar
  • 4 beaten eggs
  • 24 ounces eggnog
  • 1 teaspoon vanilla
  • Dash of salt
  • 1 teaspoon cinnamon


  1. Prepare bread and set aside.
  2. Butter bottom and sides of four small loaf pans appx. 8”x4”x3”.
  3. In large pot, melt butter on medium low heat, add sugar until fully diluted.
  4. In separate bowl mix eggs, eggnog, vanilla, and salt.
  5. Add 1 ladle of warm milk mixture to eggs, stirring constantly so eggs do not scramble.
  6. Add egg mixture to warm milk mixture stirring constantly.
  7. Turn off heat, remove pot from heating element.
  8. Add cinnamon, mix thoroughly.
  9. Add bread and mix until all pieces are drenched.
  10. Immediately place bread in buttered pans.
  11. Cook in preheated 350°F oven for 30-35 minutes. If a crispy top is desired, broil 3-5 minutes.

Tip: Bread is best if it is a couple days old.

Serves 16

Approximate Nutrient Analysis per serving (based on 16 servings):
320 calories, 21 g fat, 12 g saturated fat, 117 mg cholesterol, 366 mg sodium, 39 g carbohydrate, 0 g fiber, 25 g sugar, 7 g protein.


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