Eggnog Bread Pudding
All Recipes Desserts & Frostings Eggnog Bread Pudding

Eggnog Bread Pudding

Inspired by the traditional holiday nog, this easy dessert is so indulgent and only takes minutes to prepare!

  • Cook Time
    1 hour
  • Serves
    8 to 10
  • Experience


  • 1 loaf day old egg bread or challah
  • 1 cup Lantic or Rogers Nature's RAW® Sugar
  • 1/2 cup rum
  • 3 eggs
  • 3 egg yolks
  • 2 1/2 cups 10% cream (half and half)
  • 2 tsp vanilla extract
  • 1 tsp freshly grated nutmeg
  • Additional Lantic or Rogers Nature's RAW® Sugar
  • (optional) Easy Butterscotch Sauce*
  • (optional) Sweetened Whipped Cream


  1. Cut egg bread into 1/2-inch cubes. Whisk sugar with rum until dissolved in a large bowl. Add eggs and yolks, whisking until light. Whisk in cream, vanilla and nutmeg until well combined. Stir in bread cubes; soak for at least 15 minutes.
  2. Butter a 9 x 5-inch loaf pan. Line with a strip of parchment that overhangs ends. Transfer bread mixture to pan. Bread pudding can be prepared up to this point and reserved overnight in the refrigerator.
  3. Preheat oven to 350°F. Sprinkle top of pudding liberally with additional Plantation Raw® sugar. Bake for 55 to 60 minutes or until a knife inserted in centre comes out clean.
  4. Cool for at least 10 minutes before removing to a board. Slice and serve warm, drizzled with Easy Butterscotch Sauce and a dollop of whipped cream sprinkled with additional Plantation Raw® sugar (if desired).
  5. *From Butterscotch Apple Hand Pies


  • Instead of rum, replace the rum with 1/2 cup apple juice blended with 1 tbsp rum extract.
  • Use raisin bread instead of egg bread for even more flavour.