Eggnog Bread Pudding: 8 Steps to Holiday Comfort

A comforting holiday dessert baked Eggnog Bread Pudding in creamy eggnog and finished with a silky sauce that brings instant winter warmth.

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Heat the oven to 350°F and generously grease a baking dish, then set it aside.
In a large bowl, whisk the eggnog, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt until fully blended.
Gently fold the bread cubes into the custard mixture until evenly coated.
Transfer the soaked bread mixture into the prepared baking dish, spreading it out so all pieces are saturated.
Bake uncovered until the center is set but slightly soft, about 35–40 minutes.
Crack the egg into a medium bowl, beat until smooth, and reserve nearby.
In a saucepan, whisk together the eggnog, sugar, and cornstarch until no lumps remain.
Place the saucepan over medium heat and cook while whisking continuously until the mixture begins to gently boil.
Slowly drizzle about one-third of the hot mixture into the beaten egg, whisking constantly to temper it.
Pour the egg mixture back into the saucepan and return to low heat, whisking until gently bubbling again.
Remove from heat and stir in the butter and vanilla until smooth and glossy.
Spoon the warm sauce over the bread pudding and serve immediately.