If you’re on the lookout for a crowd-pleasing breakfast or dessert for your Christmas festivities, you’ve stumbled upon the right recipe. This Sourdough Eggnog Bread Pudding is a delicious fusion of a classic treat with a sourdough twist. Plus, it’s topped with an irresistible eggnog custard sauce – the perfect finishing touch!
As we usher in the joys of the holiday season, there’s no better way to celebrate than with the delightful fusion of tradition and innovation!
Sourdough Eggnog Bread Pudding – a festive treat that embodies the spirit of Christmas morning and holiday gatherings.
But first, let’s talk about the magic of bread pudding. It’s the comforting embrace of softened sourdough bread, soaked in a decadent custard, and baked to golden perfection. Imagine that wholesome goodness combined with the rich, velvety taste of eggnog, and you’ve got a holiday masterpiece on your hands.
This easy bread pudding recipe not only simplifies the art of baking but also transforms humble ingredients into a show-stopping dish fit for Christmas breakfast or dessert.
But the magic doesn’t stop there; it’s taken up a notch with an easy and delicious eggnog custard sauce to drizzle over the top!It’s the finishing touch that elevates this creation to a whole new level of indulgence.
So, if you find yourself with leftover eggnog and a few ends of sourdough bread, consider it an opportunity to whip up a great breakfast or a charming addition to your Christmas dessert table.
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Why You’ll Love This Recipe:
Festive
This recipe highlights the best of the season’s flavors – eggnog! The sweet, custardy bread pudding is topped with a luscious and creamy eggnog sauce and a dollop of whipped cream! It is so delicious and your guests will be raving about it.
Texture
Since we will slice away all of the crust from the sourdough bread, the sourdough bread cubes soak up the custard mixture beautifully to create an experience just like traditional bread pudding.
Easy
You couldn’t ask for a more simple, yet scrumptious, holiday breakfast or dessert! Better yet, it’s a great way to reduce waste by using leftover bread and/or leftover eggnog.
Ingredients
Sourdough Eggnog Bread Pudding
Loaf of Sourdough Bread –I used a loaf of my Beginner Sourdough Bread recipe. You can use a loaf of fresh bread or stale.
Eggnog –The star of our recipe! I used a carton of store-bought eggnog, but you can use homemade if preferred.
Milk –An added bit of moisture.
Sugar –A touch of sweetness for this delicious holiday dessert.
Eggs –Helps to hold the sourdough bread pudding together while bringing a rich flavor.
Spices –A dash of cinnamon and ground nutmeg will tie this eggnog recipe together!
Vanilla Extract –For the best flavor, I suggest using pure vanilla extract over imitation.
Salt –Any unrefined salt will do, but my favorite isRedmond’s unrefined saltfor some extra minerals!
Eggnog Sauce
Egg nog – As I said above, I used a carton of store-bought eggnog, but you can use homemade if preferred.
Sugar – For an extra touch of sweetness.
Cornstarch – Helps to thicken the custard.
Egg – Another thickener
Butter – Brings the finishing shine to the eggnog custard.
Supplies
Sharp Knife
9×13 baking dish
Small saucepan
How to Make Sourdough Eggnog Bread Pudding
In a large mixing bowl, whisk together the eggnog, milk, sugar, eggs, spices, vanilla extract, and salt. Once smooth and combined, set to the side.
For the sourdough bread pudding, I prefer a super soft texture, so I slice away all of the crust. I’ll start by slicing the loaf in half, then into 1-inch slices. Once the sourdough is in slices, I will carve away the crust.
Next, slice the rest of the bread into 1-inch cubes.
Grease a 9×13 baking dish with butter or cooking spray and place the bread cubes into the dish. Pour the liquid mixture on top of the bread and into the prepared baking dish. Use a wooden spoon to mix the bread with the custard mixture until all the bread has been soaked. Allow the bread pudding to rest for at least 15 minutes, or an hour if you are using stale sourdough bread, overnight is best.
When ready to bake, preheat the oven to 350 degrees and bake the Sourdough Eggnog Bread Pudding for 50-55 minutes, or until the top is golden brown and the middle is no longer runny. If the top is browning too quickly before the bread pudding is done baking, cover the top with aluminum foil for the rest of the baking time.
Eggnog Sauce
While the bread pudding is baking, prepare the eggnog sauce.
In a small bowl, whisk 1 room-temperature egg and set aside.
In a small bowl, mix the water and cornstarch. Add the cornstarch liquid to a small saucepan with the eggnog and sugar. Heat until boiling, stirring constantly.
Once the custard has thickened, slowly pour about 1/3 of the eggnog mixture into the bowl with the egg while constantly stirring. Then pour everything back into the saucepan and bring it to a slow boil. Remove from the heat and stir in the butter until it has melted and is combined.
Allow the sauce to cool slightly before serving on top the Sourdough Eggnog Bread Pudding.
How to Serve
I love dusting the top of this Sourdough Eggnog Bread Pudding with powdered sugar. The icing sugar looks like snow! Then spoon on top some of the creamy eggnog sauce, a dollop of homemade whipped cream, and a light sprinkle of ground nutmeg for a showstopping dessert!
Looking for an extra bit of sweetness? Instead of whipped cream, serve this Sourdough Bread Pudding with a scoop of vanilla ice cream! You could even pour a splash of rum on top if desired.
How to Store
Store leftover Eggnog Bread Pudding in an airtight container in the fridge for 3-5 days. When ready to enjoy, reheat in the microwave until hot.
FAQs:
Can I prepare this Sourdough Bread Pudding ahead of time and bake it later?
Absolutely! I love preparing the Sourdough Bread Pudding the night before and baking it the following morning. To do so, pour the bread pudding into the baking dish, wrap it with plastic wrap, and store it in the fridge overnight. The following morning, bake as normal!
Can I use homemade eggnog for this recipe instead of store-bought?
I have never tested this recipe with homemade eggnog, but you certainly can try it!
Does the sourdough bread need to be stale for this recipe?
Fresh sourdough bread or day-old bread will work the same for this recipe. If you are using stale bread, I would allow for the mixture to soak in the custard for at least an hour before baking.
Happy baking!
More Recipes Like This:
Savory Sourdough Breakfast Strata
Chocolate Sourdough French Toast Casserole
Homemade Sourdough Sausage Gravy and Flaky Biscuits
Easy Sourdough Eggnog Bread Pudding Recipe
Yield: 8
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
If you're on the lookout for a crowd-pleasing breakfast or dessert for your Christmas festivities, you've stumbled upon the right recipe. This Sourdough Eggnog Bread Pudding is a delicious fusion of a classic treat with a sourdough twist. Plus, it's topped with an irresistible eggnog custard sauce – the perfect finishing touch!
Ingredients
Sourdough Eggnog Bread Pudding
- 8 cups of cubed sourdough bread (about 1 loaf)
- 1 1/2 cup eggnog (390ml)
- 1/2 cup milk (125g)
- 1/2 cup sugar (120g)
- 4 large eggs
- 1 teaspoon ground cinnamon (2g)
- 1/2 teaspoon ground nutmeg (2g)
- 1/4 teaspoon ground cloves (1g)
- 2 teaspoon vanilla extract (6g)
- 1/4 teaspoon salt (2g)
Eggnog Sauce
- 1 large egg
- 2 teaspoon cornstarch
- 2 teaspoons water
- 1 1/2 cups eggnog
- 1/2 cup sugar
- 2 Tablespoon butter
Instructions
1. In a large mixing bowl, whisk together 1 1/2 c eggnog, 1/2 c milk, 1/2 c sugar, 4 eggs, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 2 tsp vanilla extract, and 1/4 tsp salt. Once smooth and combined, set to the side.
2. For the sourdough bread pudding, I prefer a super soft texture, so I slice away all of the crust. Start by slicing the loaf in half, then into 1-inch slices. Once the sourdough is in slices, carve away the crust.
3. Next, slice the rest of the bread into 1-inch cubes. You should end up with about 8 cups of cubed sourdough bread.
4. Grease a 9x13 baking dish with butter or cooking spray and place the bread cubes into the dish. Pour the liquid mixture on top of the bread and into the prepared baking dish. Use a wooden spoon to mix the bread with the custard mixture until all the bread has been soaked. Allow the bread pudding to rest for at least 15 minutes, or an hour if you are using stale sourdough bread, overnight is best.
5. When ready to bake, preheat the oven to 350 degrees and bake the Sourdough Eggnog Bread Pudding for 50-55 minutes, or until the top is golden brown and the middle is no longer runny. If the top is browning too quickly before the bread pudding is done baking, cover the top with aluminum foil for the rest of the baking time.
Eggnog Sauce
6. While the bread pudding is baking, prepare the eggnog sauce.
7. In a small bowl, whisk 1 room-temperature egg and set aside.
8. In a small bowl, mix 2 tsp water and 2 tsp cornstarch. Add the cornstarch liquid to a small saucepan with 1 1/2 c eggnog and 1/2 c sugar. Heat until boiling, stirring constantly.
9. Once the custard has thickened, slowly pour about 1/3 of the eggnog mixture into the bowl with the egg while constantly stirring. Then pour everything back into the saucepan and bring it to a slow boil.
10. Remove from the heat and stir in 2 T butter until it has melted and is combined. Allow the sauce to cool slightly before serving with the Sourdough Eggnog Bread Pudding.
Notes
How to Serve
I love dusting the top of this Sourdough Eggnog Bread Pudding with powdered sugar. The icing sugar looks like snow! Then spoon on top some of the creamy eggnog sauce, a dollop of homemade whipped cream, and a light sprinkle of ground nutmeg for a showstopping dessert!
Looking for an extra bit of sweetness? Instead of whipped cream, serve this Sourdough Bread Pudding with a scoop of vanilla ice cream! You could even pour a splash of rum on top if desired.
How to Store
Store leftover Eggnog Bread Pudding in an airtight container in the fridge for 3-5 days. When ready to enjoy, reheat in the microwave until hot.
FAQs:
Can I prepare this Sourdough Bread Pudding ahead of time and bake it later?
Absolutely! I love preparing the Sourdough Bread Pudding the night before and baking it the following morning. To do so, pour the bread pudding in the baking dish, wrap it with plastic wrap, and store it in the fridge overnight. The following morning, bake as normal!
Can I use homemade eggnog for this recipe instead of store-bought?
I have never tested this recipe with homemade eggnog, but you certainly can try it!
Does the sourdough bread need to be stale for this recipe?8
Fresh sourdough bread or day-old bread will work the same for this recipe. If you are using stale bread, I would allow for the mixture to soak in the custard for at least an hour before baking.
Did you make this recipe?
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