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Sweet Cinnamon Swirl Eggnog Bread Pudding Recipe

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This Sweet Cinnamon Swirl Eggnog Bread Pudding is a decadent holiday dessert featuring rich brioche bread soaked in a creamy eggnog custard infused with warming spices like cinnamon and nutmeg. It is layered with a cinnamon-sugar swirl for extra sweetness and baked to golden perfection, then topped with a luscious homemade eggnog sauce for an indulgent finish.

Ingredients

Scale

Bread Pudding

  • 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
  • 1 tsp cinnamon
  • 4 eggs (room temperature)
  • 1/4 tsp salt

Cinnamon Swirl Sugar

  • 1 cup brown sugar (packed)
  • 4 tbsp cinnamon

Eggnog Sauce

  • 1 egg (room temperature)
  • 1 1/2 cups eggnog
  • 1/4 cup granulated sugar
  • 1 tsp cornstarch
  • 2 tbsp salted butter

Instructions

  1. Prepare the Pan and Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with cooking spray and line it with parchment paper, letting the paper overhang the sides for easy removal. Place the pan on a baking sheet to catch drips and ensure even baking.
  2. Make the Eggnog Custard: In a saucepan over medium-low heat, combine milk, 1 cup room temperature eggnog, vanilla extract, ground nutmeg, salted butter, cinnamon, and salt. Whisk until the butter melts and mixture is combined, then remove from heat. Gradually whisk in the 4 room temperature eggs one at a time until fully incorporated. Do not return the custard to heat; set aside.
  3. Mix the Cinnamon Swirl Sugar: In a medium bowl, combine brown sugar and cinnamon, stirring to evenly distribute the cinnamon throughout the sugar.
  4. Layer the Bread and Cinnamon Sugar: Place one third of the brioche cubes in the prepared pan and gently press down. Sprinkle one third of the cinnamon swirl sugar over the bread. Repeat twice more, ending with bread on top. Reserve the last third of the cinnamon sugar for the topping.
  5. Add the Custard and Top with Cinnamon Sugar: Pour the prepared custard evenly over the layered bread. Press the bread gently to soak up the custard. Sprinkle the reserved cinnamon sugar over the top. Let the mixture sit for 10–15 minutes to absorb fully.
  6. Bake the Bread Pudding: Bake in the preheated oven for 35–45 minutes, until the top is golden and set but still slightly wobbly in the center. Remove and allow to rest for at least 10 minutes to cool slightly for cleaner slices.
  7. Make the Eggnog Sauce: While the pudding bakes, beat the room temperature egg in a medium bowl and set aside. In a saucepan, whisk together eggnog, granulated sugar, and cornstarch. Cook over medium heat, whisking constantly until gently boiling. Gradually whisk a third of the hot mixture into the beaten egg to temper it, then pour back into the saucepan. Continue cooking on low heat, whisking until the sauce thickens slightly and reaches a gentle boil. Remove from heat and stir in butter until smooth. Serve warm.
  8. Serve the Bread Pudding: Serve the warm bread pudding topped with vanilla ice cream and a generous drizzle of the homemade eggnog sauce. Enjoy immediately for best texture and flavor.

Notes

  • Using room temperature eggs and eggnog helps create a smooth custard without curdling.
  • Letting the bread soak in the custard mixture for 10-15 minutes ensures it absorbs maximum flavor and moisture.
  • To prevent sticking, the parchment paper overhang makes it easy to lift the pudding out of the pan.
  • Serve with vanilla ice cream or whipped cream for added indulgence.
  • Leftovers can be refrigerated and reheated gently before serving.

Keywords: bread pudding, eggnog bread pudding, cinnamon swirl, holiday dessert, eggnog dessert, brioche bread pudding, Christmas dessert, baked dessert

Find it online: https://kochenmitviktoria.com/sweet-cinnamon-swirl-eggnog-bread-pudding-recipe/