Warm, cozy, and drenched in caramel! 🤎 This Eggnog Bread Pudding with Caramel Sauce turns day-old bread and a carton of eggnog into the coziest holiday dessert.

Print Recipe

Bread cubes soak in a mix of eggnog, eggs, sugar, vanilla and nutmeg, then bake until the center is set and the top is golden. Cut it into squares and drizzle every serving with warm caramel sauce.

It’s a great way to use up leftover bread during the holidays.

Why You’ll Love It

Uses day-old bread. Slightly stale bread soaks up the custard best.
Eggnog does the work. It’s the creamy, spiced base.
Only 7 ingredients. Simple pantry staples plus eggnog and caramel sauce.
Small batch. It bakes in an 8×8 dish.
That caramel drizzle! Warm caramel over every square.

Ingredients You’ll Need

Day-old bread cubes: 6 cups. Day-old bread soaks up the eggnog without getting mushy.
Eggnog and eggs: The custard that makes it a bread pudding.
Sugar, vanilla and nutmeg: A little extra sweetness and holiday spice.
Caramel sauce: Warmed and drizzled over each serving.

You’ll find the exact amounts and steps in the printable recipe card below.

How to Make It

Spray an 8×8 baking dish and spread the bread cubes in it evenly. Whisk the eggnog, eggs, sugar, vanilla and nutmeg together, then pour it slowly over the bread so every cube soaks it up, and let it rest for 15 minutes. Bake until the center is set and the top is golden. Let it rest for 10 minutes, cut it into squares, and drizzle each serving with warm caramel sauce.

Tips for the Best Eggnog Bread Pudding with Caramel Sauce

Pour slowly. Pour the eggnog mixture slowly so every cube soaks.
Let it soak. Rest it 15 minutes before baking.
Check the center. It’s done when the center is set and the top is golden.
Rest before cutting. Let it rest 10 minutes so the squares hold together.
Warm the caramel. Warm caramel sauce drizzles easily over each serving.

Warm, cozy, and drenched in caramel. Save this one for the holidays! 🤎