Spiked Eggnog Bread Pudding

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Spiked Eggnog Bread Pudding



3/4 Loaf of French or Italian Bread
2 Cups of Milk
2 Cups of Eggnog
4 Eggs 
2 Tbsp Vanilla
1 Cup of Sugar
1/4 Cup of Cognac
1 Cup of Powdered Sugar, Sifted
1/4 Tsp Vanilla 
1/2 Tsp Cognac
1/2 Tsp Amaretto 
1 – 2 Tbsp Milk
Slice and cube Bread, spread Bread cubes out on wax paper and let air dry. Preheat oven to 350 degrees.  In mixing bowl add Milk, Eggnog, Eggs, Vanilla, Sugar and Cognac and whisk until well combined.  Spray a 13″ x 9″ baking dish.  Add Bread cubes to baking dish and pour egg mixture over bread. Gently mix to insure all pieces are coated with egg mixture. Sprinkle with Nutmeg. Bake for 45 minutes or until knife comes out clean when inserted in center of pudding. Cool until slightly warm and drizzle with glaze.


In mixing bowl add Powdered Sugar, Vanilla, Cognac, Amaretto and Milk. Whisk until thick and creamy, scrapping bowl as needed. 

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