Can I make eggnog bread pudding the same day instead of soaking it overnight?

Yes. Dry the bread cubes well, soak them for one full hour at room temperature, and press the cubes down twice so the top layer absorbs custard too. Bake as written; the texture stays custardy and only the spice depth is slightly lighter.

How do I know the center of the pudding is set and not still liquid?

Use a thermometer at the center: 170 to 175°F means the custard is set. The surface should look matte, the edges puffed, and the middle should tremble just slightly when the dish is nudged, like set jelly rather than liquid.

Why did my eggnog bread pudding sink after it came out of the oven?

A sunken middle almost always means the center was underbaked, even if the top looked dark. It can also happen when the bread was too fresh and released steam as it cooled. Bake to temperature, not color, and rest the full 15 minutes before cutting.

Can I use low fat eggnog in this bread pudding?

You can, and it will still set, but the crumb will be leaner and less silky. To compensate, replace the milk with half and half or add two tablespoons of heavy cream to the custard. Keep the bake temperature and timing the same.

How do I reheat leftover bread pudding without drying it out?

Cover the portion with foil, sprinkle a spoonful of eggnog or milk over the top, and warm it in a 300°F oven for about 15 minutes. The added liquid steams the crumb back to softness while the foil protects the crisp top.

Eggnog Bread Pudding: Best Custardy Christmas Dessert (8)

Ingredients

Scale

10 cups brioche or challah cubes, about 1 pound of bread, cut in 1 inch pieces and dried
2 1/2 cups (600 ml) eggnog, well shaken
1/2 cup (120 ml) whole milk
4 large eggs, at room temperature
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) packed brown sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg, plus more for serving
1/4 teaspoon fine salt
4 tablespoons (55 g) unsalted butter, melted, plus more for the dish
3/4 cup (110 g) golden raisins (optional)
Powdered sugar, for dusting (optional)
1 cup (240 ml) eggnog, for the sauce
1/4 cup (50 g) granulated sugar, for the sauce
1 tablespoon cornstarch, for the sauce
1 large egg yolk, for the sauce
2 tablespoons unsalted butter, for the sauce
1 teaspoon pure vanilla extract, for the sauce

Cook Mode Prevent your screen from going dark

Instructions

Cut the bread into 1 inch cubes. Spread them on a baking sheet and dry in a 300°F (150°C) oven for 10 minutes, until the surfaces feel papery but the centers are still soft. Cool completely.
Butter a 9 by 13 inch baking dish. Tip in the dried cubes and scatter the raisins over them, if using, tucking a few down between the cubes.
In a large bowl, whisk the eggs, both sugars, and the salt until smooth and slightly pale. Whisk in the eggnog, milk, vanilla, cinnamon, and nutmeg, then the melted butter.
Pour the custard evenly over the bread. Press every cube down gently with the back of a spoon until all the tops are wet.
Cover the dish tightly and refrigerate overnight, at least 8 hours and up to 24. For the same day version, soak 1 full hour at room temperature, pressing the cubes down again halfway.
Set the dish on the counter for 30 minutes while the oven heats to 350°F (175°C). Uncover and bake 45 to 50 minutes, until the top is deeply golden, the edges are puffed, and the center reads 170 to 175°F and trembles only slightly when the dish is nudged.
While the pudding rests, make the sauce. Whisk the sauce sugar and cornstarch in a small saucepan, then whisk in the eggnog. Cook over medium heat, whisking, until it barely simmers and thickens, about 4 minutes.
Whisk the egg yolk in a small bowl. Ladle in a spoonful of the hot sauce, whisking fast, then return everything to the pan. Cook 1 minute more on low, never boiling. Off the heat, stir in the butter and vanilla.
Rest the pudding 15 minutes. Dust with powdered sugar and a whisper of fresh nutmeg, cut into squares, and serve warm with the sauce poured over at the table.

Author: Chef Jordan
Prep Time: 20 minutes
Cook Time: 50 minutes