Eggnog Bread Pudding with Maple Butter

This cozy holiday bread pudding uses eggnog as the custard base, giving it the creamiest texture and warm spice flavor without needing much added sugar. It’s simple, festive, and honestly one of the easiest desserts to throw together for a crowd.

It was the highlight of last Christmas — we served it warm for dessert, and loved it so much that we had the leftovers for breakfast the next morning with fresh fruit.

Ingredients

Bread Pudding

• 1 tbsp butter (for greasing the baking dish)

• 1 pound brioche, cut into 1-inch cubes

• ½–1 cup golden raisins or chopped pecans (optional)

• 2 ½ cups eggnog

• ½ cup whole milk

• 4 large eggs

• ¼ cup granulated sugar

• 2 tbsp light brown sugar

• 1 tbsp vanilla extract

• 1 tsp cinnamon

• ½ tsp nutmeg

• Pinch of salt

Maple Butter Drizzle

• ¼ cup maple syrup

• 2 tbsp butter

• Pinch of kosher salt

• ½ tsp vanilla extract

• 2 tbsp of dark rum—totally optional

Instructions

1. Prep the dish

   Grease a 9x13 or similar baking dish with butter. Add the bread cubes and sprinkle raisins or pecans over the top if using.

2. Make the custard

   In a large bowl, whisk together the eggnog, milk, eggs, sugars, vanilla, cinnamon, nutmeg, and salt until smooth.

3. Combine

   Pour the custard evenly over the bread. Press lightly with your hands or a spatula so all the pieces soak it up.
   Let sit 30 minutes or refrigerate up to overnight for a richer texture.

4. Bake

   Preheat the oven to 350°F. Bake for 30 minutes uncovered, then cover with foil and bake for another 25–30 minutes, or until the top is golden and the center is just set but still soft. Cool for 10 minutes before serving.

5. Make the maple butter drizzle

   Melt butter in a small saucepan over low-medium heat. Add maple syrup, vanilla, salt, and rum. Stir until smooth and warm.
   Drizzle over the bread pudding right before serving.

6. Enjoy— with vanilla ice cream!!!