Introduction

Sweet Cinnamon Swirl Eggnog Bread Pudding is a cozy and festive dessert perfect for the holiday season. With rich brioche bread soaked in a spiced eggnog custard and topped with a warm eggnog sauce, it’s sure to impress your family and guests.

A close-up image shows a round cake cut into four triangular slices resting on crinkled white parchment paper over a white marbled surface. The cake has about three thick layers of light beige, soft, spongy texture with darker brown swirls throughout each slice. The top is covered with a crispy cinnamon sugar crust that sparkles slightly in the light, with an uneven, textured surface. The edges of the slices are smooth but with a slight crumbly finish, highlighting the moist interior layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 thick-cut slices brioche bread or brioche rolls, cut into 1-inch cubes
1 cup milk
1 cup eggnog (room temperature)
1 tsp vanilla extract
1/2 tsp ground nutmeg
1 1/2 tbsp salted butter (preferably Kerrygold)
1 tsp cinnamon
4 eggs (room temperature)
1/4 tsp salt
1 cup brown sugar (packed)
4 tbsp cinnamon
1 egg (room temperature) for sauce
1 1/2 cups eggnog for sauce
2 tbsp salted butter for sauce
1 tsp cornstarch
1/4 cup granulated sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with cooking spray and line the bottom and sides with parchment paper, letting the paper overhang for easy removal. Place the prepared pan on a baking sheet and set aside to catch drips and ensure even baking.
Step 2: In a saucepan over medium-low heat, combine the milk, 1 cup eggnog, vanilla extract, nutmeg, 1 1/2 tablespoons salted butter, cinnamon, and salt. Whisk until butter is melted and mixture is combined. Remove from heat and let cool slightly. Add the 4 room temperature eggs one at a time, whisking after each addition until fully mixed. Do not return to heat. Set custard aside.
Step 3: In a medium bowl, mix the brown sugar and 4 tablespoons cinnamon thoroughly to create the cinnamon swirl sugar mixture.
Step 4: Place one third of the brioche cubes in the baking pan, pressing gently. Sprinkle one third of the cinnamon sugar mixture over the bread. Repeat layering twice more, finishing with bread cubes. Reserve the last third of the cinnamon sugar mixture for the topping.
Step 5: Pour the custard evenly over the layered bread. Gently press bread cubes to help soak up the custard. Sprinkle the reserved cinnamon sugar on top. Let sit for 10-15 minutes to allow the bread to absorb the custard fully.
Step 6: Bake the pudding for 35-45 minutes until the top is golden and set, but the center is still slightly wobbly. Remove from oven and rest for at least 10 minutes before slicing to ensure clean cuts.
Step 7: While the pudding bakes, beat 1 room temperature egg in a medium bowl. In a saucepan, whisk together 1 1/2 cups eggnog, granulated sugar, and cornstarch. Cook over medium heat, whisking constantly until mixture reaches a gentle boil. Slowly pour one third of the hot mixture into the beaten egg, whisking to temper, then return to the saucepan. Cook on low, whisking until slightly thickened and gently boiling. Remove from heat and stir in 2 tablespoons salted butter until smooth. Serve warm for best flavor.
Step 8: Serve the bread pudding warm, topped with vanilla ice cream if desired, and a generous drizzle of the warm eggnog sauce. Enjoy immediately for the best texture and taste.

Tips & Variations

Use day-old brioche or lightly toast the bread cubes to prevent sogginess while still creating a custardy center.
For a boozy twist, add 2 tablespoons of rum or bourbon to the custard mixture.
Swirl in some chopped pecans or walnuts between layers for added crunch.
If you prefer a dairy-free version, substitute milk and eggnog with almond or oat milk eggnog alternatives.

Storage

Store any leftover bread pudding covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or in a low oven until heated through. Reheat the eggnog sauce gently on the stovetop before serving for a fresh, warm drizzle.

How to Serve

A slice of cinnamon swirl cake with a soft, creamy yellow base layered with dark brown cinnamon swirls on top, creating a marbled effect. The top layer is dusted with a mixture of cinnamon and sugar, giving it a slightly crumbly texture. A smooth, round scoop of white vanilla ice cream sits neatly on top of the cake slice. The dessert is served on a white plate with a subtle textured pattern around the rim, placed on a white marbled surface. Light dusting of powdered sugar and cinnamon surrounds the cake slice on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, brioche is preferred for its rich texture, but challah or a sturdy white bread also works well. Avoid very dense or whole grain breads to maintain the pudding’s soft custardy texture.

Can I make this recipe ahead of time?

Absolutely! Assemble the pudding and keep it refrigerated overnight before baking. This allows the flavors to meld and the bread to soak thoroughly, resulting in a richer dessert.