25+ Delightful Cranberry Eggnog Bread Pudding Recipes to Try

As the holiday season approaches, the warmth of festive gatherings fills the air, and what better way to celebrate than with a delightful dessert that embodies the spirit of the season?

Enter Cranberry Eggnog Bread Pudding—a deliciously rich and comforting treat that combines the creamy goodness of eggnog with the tart sweetness of cranberries.

This versatile dessert can be made with various types of bread, allowing you to customize it to your taste and pantry.

Cranberry eggnog bread pudding is perfect for holiday brunches, cozy family dinners, or as a show-stopping dessert at your next festive gathering.

With its inviting aroma and comforting texture, this dish is sure to please your guests and become a beloved tradition in your home.

Whether you prefer a classic recipe or one with a unique twist, we’ve gathered over 25 mouthwatering cranberry eggnog bread pudding recipes that will inspire you to create a holiday masterpiece.

So, roll up your sleeves, gather your ingredients, and let’s get baking!

25+ Delightful Cranberry Eggnog Bread Pudding Recipes to Try

Cranberry eggnog bread pudding is not just a dessert; it’s a celebration of the flavors and memories that the holiday season brings.

With over 25 delightful recipes at your fingertips, you have a plethora of options to choose from, each offering its own unique spin on this classic dish.

From traditional recipes bursting with flavor to innovative twists that incorporate seasonal ingredients, these recipes cater to every palate and occasion.

As you prepare to host family and friends this holiday season, consider making one (or several!) of these delicious cranberry eggnog bread puddings.

Your guests will appreciate the effort you put into creating a dessert that not only looks stunning but also warms the heart and satisfies the taste buds.

So go ahead, indulge in the spirit of the season and enjoy the delightful flavors of cranberry and eggnog in every comforting bite!

Cranberry Eggnog Bread Pudding with Vanilla Sauce

This Cranberry Eggnog Bread Pudding is a luxurious twist on the classic dessert, featuring the warm spices of eggnog combined with tart cranberries. The creamy vanilla sauce drizzled over the top adds a delightful sweetness, making it an ideal dish for holiday gatherings. It’s simple to prepare and can be made ahead of time, ensuring that you spend more time with loved ones and less time in the kitchen.

Ingredients:

• 8 cups stale bread (brioche or challah works best), cubed
• 2 cups eggnog
• 1 cup milk
• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups fresh or frozen cranberries
• 1/2 cup chopped pecans (optional)

For the Vanilla Sauce:

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
3. Combine the ingredients: Add the bread cubes, cranberries, and pecans (if using) to the custard mixture, gently stirring to coat the bread evenly. Let the mixture sit for about 15 minutes to allow the bread to soak up the liquid.
4. Bake the pudding: Pour the mixture into the prepared baking dish and bake for 45–50 minutes, or until the top is golden brown and the custard is set.
5. Make the vanilla sauce: While the bread pudding is baking, combine the heavy cream, sugar, vanilla extract, and salt in a small saucepan. Cook over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool slightly.
6. Serve: Once the bread pudding is done, let it cool for a few minutes before serving. Drizzle with the vanilla sauce and enjoy warm.

This Cranberry Eggnog Bread Pudding is not only a festive dessert but also a heartwarming dish that evokes the spirit of the season. The combination of eggnog and cranberries offers a wonderful balance of flavors, while the vanilla sauce enhances each bite with its creamy richness. Serve it warm with family and friends, and watch as it becomes a beloved addition to your holiday tradition!

Spiced Cranberry Eggnog Bread Pudding with Rum Sauce

Elevate your dessert game with this Spiced Cranberry Eggnog Bread Pudding, infused with aromatic spices and paired with a luscious rum sauce. The warming spices bring a sense of nostalgia, while the tartness of cranberries contrasts beautifully with the richness of eggnog. This recipe not only satisfies your sweet tooth but also creates a memorable experience for holiday celebrations.

Ingredients:

• 10 cups stale cinnamon raisin bread, cubed
• 3 cups eggnog
• 1 cup whole milk
• 5 large eggs
• 1 cup brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 2 cups fresh or frozen cranberries

For the Rum Sauce:

• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 1/4 cup dark rum
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, milk, eggs, brown sugar, vanilla extract, cinnamon, allspice, and ginger until fully combined.
3. Combine the ingredients: Fold in the cubed bread and cranberries, allowing the bread to soak in the custard mixture for about 20 minutes.
4. Bake the pudding: Transfer the mixture to the greased baking dish and bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5. Make the rum sauce: In a saucepan, melt the butter over medium heat. Whisk in the powdered sugar, rum, and vanilla extract, stirring until smooth. Remove from heat and set aside.
6. Serve: Allow the bread pudding to cool slightly before serving. Drizzle the warm rum sauce over each serving for an indulgent finish.

This Spiced Cranberry Eggnog Bread Pudding is a delightful dessert that embraces the flavors of the season. The combination of spices and cranberries creates a warm and inviting atmosphere, making it perfect for festive gatherings. The rum sauce adds a touch of decadence, making each serving a celebration in itself. Share this treat with loved ones, and let the rich flavors create lasting memories this holiday season!

Cranberry Eggnog Bread Pudding with Orange Zest

Bring a fresh twist to your dessert table with this Cranberry Eggnog Bread Pudding infused with bright orange zest. The combination of sweet eggnog, tart cranberries, and fragrant orange creates a delightful flavor profile that is perfect for holiday gatherings. This recipe is not only easy to make but also provides a festive centerpiece that will impress your guests.

Ingredients:

• 8 cups stale French bread, cubed
• 2 cups eggnog
• 1 cup almond milk (or milk of your choice)
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups fresh or frozen cranberries

For the Topping:

• 1/2 cup sliced almonds
• Powdered sugar for dusting

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, almond milk, eggs, sugar, vanilla extract, orange zest, cinnamon, and nutmeg until fully combined.
3. Combine the ingredients: Gently fold in the cubed bread and cranberries, ensuring the bread absorbs the custard mixture. Let it sit for about 15 minutes.
4. Bake the pudding: Pour the mixture into the prepared baking dish. Sprinkle sliced almonds on top and bake for 45–50 minutes or until the custard is set and the top is golden.
5. Serve: Allow the bread pudding to cool for a few minutes before dusting with powdered sugar and serving.

This Cranberry Eggnog Bread Pudding with Orange Zest is a refreshing take on a traditional dessert that brightens any holiday gathering. The orange zest elevates the dish, adding a burst of citrus that balances the richness of the eggnog and the tartness of the cranberries. It’s a comforting dessert that pairs beautifully with coffee or hot chocolate, making it a delightful conclusion to any festive meal. Treat your guests to this vibrant bread pudding, and let it become a favorite in your holiday repertoire!

Cranberry Eggnog Bread Pudding with White Chocolate Chips

Indulge in this decadent Cranberry Eggnog Bread Pudding, featuring the creamy richness of eggnog paired with tart cranberries and sweet white chocolate chips. This dessert is perfect for those looking to impress guests with an elegant yet easy-to-make treat. The combination of flavors and textures creates a delightful experience, making it a festive favorite that’s sure to please.

Ingredients:

• 8 cups stale panettone or brioche bread, cubed
• 2 cups eggnog
• 1 cup heavy cream
• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups fresh or frozen cranberries
• 1 cup white chocolate chips

For the Topping:

• Whipped cream (optional)
• Fresh cranberries for garnish

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
3. Combine the ingredients: Fold in the cubed bread, cranberries, and white chocolate chips, making sure to coat the bread thoroughly. Allow the mixture to sit for about 20 minutes to soak up the custard.
4. Bake the pudding: Transfer the mixture to the prepared baking dish and bake for 45–50 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
5. Serve: Let the pudding cool slightly before serving. Top with whipped cream and garnish with fresh cranberries, if desired.

This Cranberry Eggnog Bread Pudding with White Chocolate Chips is a stunning dessert that perfectly blends sweet and tart flavors. The addition of white chocolate elevates the dish, creating a luxurious taste experience that is perfect for holiday entertaining. Serve it warm for a comforting treat that will delight your family and friends, and watch it become a cherished part of your holiday traditions!

Cranberry Eggnog Bread Pudding with Maple Cream Sauce

Celebrate the season with this Cranberry Eggnog Bread Pudding, beautifully complemented by a rich maple cream sauce. The combination of sweet eggnog, tangy cranberries, and maple syrup creates a delightful harmony of flavors. This dish is not only a feast for the palate but also a visual treat, making it perfect for holiday brunches or festive dinners.

Ingredients:

• 10 cups stale sourdough bread, cubed
• 3 cups eggnog
• 1 cup half-and-half
• 4 large eggs
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 cups fresh or frozen cranberries

For the Maple Cream Sauce:

• 1/2 cup heavy cream
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, half-and-half, eggs, brown sugar, vanilla extract, cinnamon, and ginger until thoroughly mixed.
3. Combine the ingredients: Fold in the cubed bread and cranberries, ensuring they are evenly coated in the custard. Let the mixture sit for about 15 minutes to soak.
4. Bake the pudding: Pour the mixture into the greased baking dish and bake for 50–60 minutes or until set and golden on top.
5. Make the maple cream sauce: In a small saucepan, combine the heavy cream, maple syrup, and vanilla extract. Heat gently over low heat until warm and well combined.
6. Serve: Allow the bread pudding to cool slightly before drizzling with the warm maple cream sauce.

This Cranberry Eggnog Bread Pudding with Maple Cream Sauce brings the cozy flavors of winter into your home. The combination of eggnog and cranberries provides a festive touch, while the maple cream sauce adds a delightful sweetness that complements the dish perfectly. Whether enjoyed at a holiday brunch or as a sweet ending to a festive meal, this bread pudding is sure to be a crowd-pleaser that warms the heart and soul!

Cranberry Eggnog Bread Pudding with Gingerbread Spice

Embrace the holiday spirit with this unique Cranberry Eggnog Bread Pudding, infused with the warm spices of gingerbread. This festive twist on the classic recipe is perfect for holiday gatherings, bringing together the comforting flavors of eggnog, cranberries, and traditional gingerbread spices. It’s an easy yet impressive dish that captures the essence of the season.

Ingredients:

• 8 cups stale gingerbread loaf, cubed
• 2 cups eggnog
• 1 cup buttermilk
• 4 large eggs
• 3/4 cup brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 2 cups fresh or frozen cranberries

For the Topping:

• Crushed gingersnap cookies (optional)
• Whipped cream or vanilla ice cream for serving

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, buttermilk, eggs, brown sugar, vanilla extract, cinnamon, ginger, and allspice until fully combined.
3. Combine the ingredients: Add the cubed gingerbread and cranberries to the custard mixture, gently folding to coat the bread. Let it sit for about 15 minutes for the bread to absorb the custard.
4. Bake the pudding: Pour the mixture into the prepared baking dish and bake for 45–50 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
5. Serve: Allow the pudding to cool for a few minutes. Top with crushed gingersnap cookies if desired and serve with whipped cream or vanilla ice cream.

This Cranberry Eggnog Bread Pudding with Gingerbread Spice is a delightful fusion of flavors that captures the magic of the holiday season. The warmth of gingerbread spices combined with tart cranberries and creamy eggnog creates a comforting dish that’s perfect for any celebration. Whether served as a festive dessert or a cozy breakfast treat, this bread pudding will surely become a beloved tradition in your home!

Cranberry Eggnog Bread Pudding with Almonds and Orange Zest

This Cranberry Eggnog Bread Pudding combines the festive flavors of eggnog with tart cranberries, crunchy almonds, and bright orange zest. The result is a beautifully balanced dessert that is both comforting and refreshing. Perfect for brunch or a holiday dinner, this dish brings a burst of color and flavor to your table, making it an ideal centerpiece for festive gatherings.

Ingredients:

• 8 cups stale challah bread, cubed
• 2 cups eggnog
• 1 cup whole milk
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups fresh or frozen cranberries
• 1/2 cup sliced almonds
• Zest of 1 orange

For the Topping:

• Powdered sugar for dusting
• Fresh orange slices for garnish

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until smooth.
3. Combine the ingredients: Fold in the cubed challah, cranberries, almonds, and orange zest, ensuring all pieces are coated. Let the mixture sit for about 20 minutes to absorb the custard.
4. Bake the pudding: Pour the mixture into the prepared baking dish and bake for 45–50 minutes or until golden and set in the center.
5. Serve: Allow the pudding to cool slightly. Dust with powdered sugar and garnish with fresh orange slices before serving.

This Cranberry Eggnog Bread Pudding with Almonds and Orange Zest is a delightful twist on the traditional bread pudding. The combination of crunchy almonds and bright orange zest elevates the dish, making it a stunning addition to your holiday table. Serve it warm for a comforting dessert that pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, ensuring it will be a hit at any festive gathering!

Cranberry Eggnog Bread Pudding with Cinnamon Swirl

Get ready to be swept away by this Cranberry Eggnog Bread Pudding with Cinnamon Swirl, which features luscious layers of cinnamon and sweet cranberries. This dish is a delightful way to enjoy the flavors of eggnog in a cozy, baked dessert form. It’s perfect for serving at holiday brunches or as a comforting dessert after a festive dinner, sure to leave everyone wanting seconds.

Ingredients:

• 10 cups stale cinnamon-raisin bread, cubed
• 2 cups eggnog
• 1 cup cream
• 4 large eggs
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 2 cups fresh or frozen cranberries

For the Cinnamon Swirl:

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, cream, eggs, brown sugar, vanilla extract, and nutmeg until smooth.
3. Combine the ingredients: Add the cubed bread and cranberries to the custard mixture, gently folding to combine. Allow the mixture to sit for about 20 minutes.
4. Create the cinnamon swirl: In a small bowl, mix together the granulated sugar and cinnamon. Drizzle the melted butter over the bread mixture, then sprinkle the cinnamon sugar mixture evenly over the top. Use a fork to gently swirl it into the bread mixture.
5. Bake the pudding: Pour the mixture into the prepared baking dish and bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Serve: Let the pudding cool slightly before serving. It can be enjoyed warm or at room temperature.

This Cranberry Eggnog Bread Pudding with Cinnamon Swirl offers a cozy, inviting dessert that perfectly captures the essence of the holiday season. The aromatic blend of cinnamon and sweet cranberries is sure to delight your guests, while the creamy custard brings a comforting texture to each bite. Whether served as a show-stopping dessert or a delightful brunch option, this recipe is bound to become a cherished favorite at your holiday celebrations!

Cranberry Eggnog Bread Pudding with Nutmeg Crumble Topping

Elevate your holiday dessert game with this Cranberry Eggnog Bread Pudding topped with a buttery nutmeg crumble. This recipe transforms the traditional bread pudding into an exquisite dessert that features a delightful crunch on top. The flavors of eggnog, cranberries, and warm spices come together beautifully, making this dish a perfect way to finish off a festive meal.

Ingredients:

• 8 cups stale brioche bread, cubed
• 2 cups eggnog
• 1 cup milk
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups fresh or frozen cranberries

For the Nutmeg Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
3. Combine the ingredients: Add the cubed bread and cranberries, gently folding to coat. Allow the mixture to sit for 20–30 minutes to absorb the custard.
4. Make the nutmeg crumble: In a separate bowl, combine the flour, brown sugar, melted butter, nutmeg, and salt. Mix until crumbly.
5. Assemble the pudding: Pour the bread mixture into the prepared baking dish. Evenly sprinkle the nutmeg crumble topping over the top.
6. Bake the pudding: Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Serve: Let the pudding cool for a few minutes before serving warm.

This Cranberry Eggnog Bread Pudding with Nutmeg Crumble Topping is a deliciously indulgent dessert that perfectly balances rich flavors and textures. The buttery crumble adds a delightful crunch, while the tart cranberries and creamy eggnog base create a beautiful harmony of taste. This recipe is perfect for holiday gatherings or cozy family dinners, making it an irresistible treat that will have everyone coming back for seconds!

Cranberry Eggnog Bread Pudding with White Chocolate Drizzle

This Cranberry Eggnog Bread Pudding with White Chocolate Drizzle elevates a classic dessert into an indulgent treat. The combination of creamy eggnog, tart cranberries, and sweet white chocolate creates a symphony of flavors that is sure to impress your guests. Perfect for holiday brunches or festive dinners, this dish offers a luxurious taste that pairs beautifully with coffee or tea, making it a memorable addition to your holiday celebrations.

Ingredients:

• 8 cups stale brioche or challah bread, cubed
• 2 cups eggnog
• 1 cup whole milk
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups fresh or frozen cranberries
• 1 cup white chocolate chips

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until smooth.
3. Combine the ingredients: Add the cubed bread and cranberries to the custard mixture, gently folding to coat. Let the mixture sit for about 20 minutes to allow the bread to absorb the custard.
4. Bake the pudding: Pour the mixture into the prepared baking dish and bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5. Prepare the white chocolate drizzle: While the pudding is baking, melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between, until smooth. Once melted, transfer to a piping bag or a plastic sandwich bag with a corner snipped off.
6. Serve: Once the pudding is done baking, let it cool slightly before drizzling with white chocolate. Serve warm, optionally with a scoop of vanilla ice cream.

This Cranberry Eggnog Bread Pudding with White Chocolate Drizzle is a festive twist on a traditional favorite. The creamy eggnog and tart cranberries provide a beautiful balance, while the white chocolate drizzle adds an extra touch of decadence. This dessert is not only visually stunning but also wonderfully delicious, making it a perfect centerpiece for your holiday table. It’s sure to be a hit with everyone, leaving them craving more!

Cranberry Eggnog Bread Pudding with Pecan Crunch Topping

Indulge in the rich flavors of this Cranberry Eggnog Bread Pudding topped with a crunchy pecan topping. This recipe combines the creaminess of eggnog with the tartness of cranberries and the nutty flavor of toasted pecans, creating a dessert that is both comforting and satisfying. Ideal for holiday gatherings, this bread pudding brings warmth and joy to your celebrations, and its delightful texture will have everyone coming back for seconds.

Ingredients:

• 10 cups stale French bread, cubed
• 2 cups eggnog
• 1 cup heavy cream
• 4 large eggs
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 cups fresh or frozen cranberries

For the Pecan Crunch Topping:

• 1/2 cup chopped pecans
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, cream, eggs, brown sugar, vanilla extract, and cinnamon until well combined.
3. Combine the ingredients: Add the cubed bread and cranberries to the custard mixture, gently folding to coat. Let it sit for 20–30 minutes for the bread to absorb the custard.
4. Make the pecan crunch topping: In a small bowl, combine the chopped pecans, oats, brown sugar, melted butter, and cinnamon. Mix until well combined.
5. Assemble and bake the pudding: Pour the bread mixture into the prepared baking dish and sprinkle the pecan topping evenly over the top. Bake for 50–60 minutes or until golden brown and set in the center.
6. Serve: Allow the pudding to cool slightly before serving warm.

This Cranberry Eggnog Bread Pudding with Pecan Crunch Topping is a delightful addition to any holiday meal. The crunchy topping contrasts beautifully with the creamy custard and tart cranberries, offering a satisfying texture in every bite. Whether served as a festive dessert or a comforting brunch dish, this recipe is sure to become a holiday favorite, warming hearts and filling bellies during the most wonderful time of the year!

Cranberry Eggnog Bread Pudding with Spiced Rum Sauce

This Cranberry Eggnog Bread Pudding drizzled with spiced rum sauce is a show-stopping dessert perfect for your holiday gatherings. The warm spices of eggnog complement the tartness of cranberries, while the spiced rum sauce adds an irresistible depth of flavor. This dish is not only delicious but also has a festive flair, making it an excellent choice for special occasions where you want to impress your guests.

Ingredients:

• 8 cups stale sourdough bread, cubed
• 2 cups eggnog
• 1 cup whole milk
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups fresh or frozen cranberries

For the Spiced Rum Sauce:

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup heavy cream
• 1/4 cup spiced rum
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until smooth.
3. Combine the ingredients: Fold in the cubed bread and cranberries, ensuring everything is well coated. Allow the mixture to sit for about 20 minutes.
4. Bake the pudding: Pour the mixture into the prepared baking dish and bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5. Make the spiced rum sauce: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved. Gradually add the heavy cream, stirring continuously until the mixture thickens. Remove from heat and stir in the spiced rum and vanilla extract.
6. Serve: Drizzle the spiced rum sauce over the warm bread pudding before serving.

This Cranberry Eggnog Bread Pudding with Spiced Rum Sauce is a luxurious dessert that captures the essence of the holidays. The combination of creamy eggnog and tart cranberries creates a wonderful harmony, while the warm spiced rum sauce elevates this dish to new heights. Perfect for gatherings with family and friends, this recipe is sure to leave a lasting impression, providing comfort and joy during the festive season!

Cranberry Eggnog Bread Pudding with Gingerbread Crust

This Cranberry Eggnog Bread Pudding with Gingerbread Crust offers a delightful twist on traditional bread pudding. The gingerbread crust adds a spicy, aromatic flavor that complements the creamy eggnog and tart cranberries beautifully. Perfect for a holiday dessert table, this recipe combines the warmth of gingerbread spices with the richness of eggnog, making it a comforting and festive treat that your guests will adore.

Ingredients:

• 10 cups stale gingerbread or gingerbread-flavored bread, cubed
• 2 cups eggnog
• 1 cup whole milk
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 cups fresh or frozen cranberries

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large mixing bowl, whisk together the eggnog, milk, eggs, sugar, vanilla extract, cinnamon, and ground ginger until well combined.
3. Combine the ingredients: Add the cubed gingerbread and cranberries to the custard mixture, gently folding to coat. Allow it to sit for about 20 minutes to allow the bread to absorb the custard.
4. Bake the pudding: Pour the mixture into the prepared baking dish and bake for 45–50 minutes, or until the top is golden brown and the pudding is set in the center.
5. Serve: Allow the pudding to cool for a few minutes before slicing and serving warm, optionally with a dollop of whipped cream.

This Cranberry Eggnog Bread Pudding with Gingerbread Crust is a delightful combination of flavors that captures the essence of the holiday season. The spicy warmth of the gingerbread pairs wonderfully with the creamy eggnog and tart cranberries, creating a comforting dessert that is sure to be a crowd-pleaser. Serve this delightful pudding at your next holiday gathering, and watch it disappear quickly as your guests savor every last bite!

Cranberry Eggnog Bread Pudding with Maple Syrup Glaze

Experience the perfect blend of sweetness and tartness with this Cranberry Eggnog Bread Pudding drizzled with a luscious maple syrup glaze. The addition of maple syrup enhances the rich flavors of eggnog and cranberries, creating a harmonious dessert that feels indulgent yet comforting. This recipe is ideal for holiday brunches or as a festive dessert after a family meal, sure to leave your guests impressed and satisfied.

Ingredients:

• 8 cups stale Italian or French bread, cubed
• 2 cups eggnog
• 1 cup milk
• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 cups fresh or frozen cranberries

For the Maple Syrup Glaze:

• 1/2 cup pure maple syrup
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large bowl, whisk together the eggnog, milk, eggs, sugar, vanilla extract, and cinnamon until well mixed.
3. Combine the ingredients: Add the cubed bread and cranberries to the custard mixture, folding gently to combine. Let it sit for about 20 minutes.
4. Bake the pudding: Pour the mixture into the prepared baking dish and bake for 45–50 minutes, or until golden and set.
5. Make the maple glaze: In a small bowl, whisk together the maple syrup, melted butter, and vanilla extract until smooth.
6. Serve: Drizzle the warm maple syrup glaze over the bread pudding before serving.

This Cranberry Eggnog Bread Pudding with Maple Syrup Glaze is a delightful way to celebrate the flavors of the season. The rich, creamy pudding is beautifully complemented by the sweet maple glaze, making it a showstopper for any holiday meal. Serve it warm with a scoop of vanilla ice cream or whipped cream for a truly indulgent dessert experience. Your guests will be asking for seconds, and you’ll enjoy the joy of sharing this scrumptious treat!

Cranberry Eggnog Bread Pudding with Citrus Zest

Brighten up your holiday table with this refreshing Cranberry Eggnog Bread Pudding infused with citrus zest. The addition of orange or lemon zest enhances the flavor profile, balancing the sweetness of the eggnog and the tartness of the cranberries. This light yet indulgent dessert is perfect for those looking to add a citrusy twist to their holiday feast, making it a standout dish that will delight your guests.

Ingredients:

• 8 cups stale brioche or challah bread, cubed
• 2 cups eggnog
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Zest of 1 orange or lemon
• 2 cups fresh or frozen cranberries

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the custard: In a large mixing bowl, whisk together the eggnog, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and citrus zest until smooth.
3. Combine the ingredients: Gently fold in the cubed bread and cranberries, ensuring that the bread is well-coated in the custard mixture. Let it sit for about 20–30 minutes.
4. Bake the pudding: Pour the mixture into the prepared baking dish and bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5. Serve: Allow the pudding to cool slightly before serving warm, garnished with additional citrus zest if desired.

This Cranberry Eggnog Bread Pudding with Citrus Zest is a vibrant and festive dessert that brings a refreshing twist to the traditional bread pudding. The citrus zest brightens the dish, enhancing the flavors and providing a wonderful balance to the creamy eggnog and tart cranberries. Perfect for holiday brunches or dinners, this pudding is sure to impress your guests and become a cherished addition to your holiday traditions. Enjoy the delicious flavors and the warmth of togetherness as you share this delightful treat!

Note: More recipes are coming soon!