There is something irresistibly comforting about the Pumpkin Eggnog Bread Pudding (Cozy Holiday Dessert) Recipe that makes it a standout during chilly holiday evenings. This luscious dessert combines the warm spices of cinnamon and nutmeg, the creamy richness of eggnog and pumpkin puree, and the satisfying texture of crisped ciabatta bread. Every bite feels like a gentle hug, perfect for sharing with loved ones or savoring by yourself with a cozy blanket. Whether you’re new to bread pudding or a seasoned fan, this recipe is sure to become a treasured seasonal favorite in your home.
Ingredients You’ll Need
The magic of the Pumpkin Eggnog Bread Pudding (Cozy Holiday Dessert) Recipe starts with a handful of simple, but thoughtfully chosen ingredients. Each plays a vital role in layering the flavors and textures — from the light crunch of toasted ciabatta to the smooth custardy base enriched with classic holiday spices and creamy eggnog.
- 1 1/2 tsp ground cinnamon: Adds warmth and a classic holiday spice that brightens the entire dish.
- 3 tbsp packed brown sugar: Provides a mellow sweetness and subtle molasses undertones that balance the spices.
- Powdered sugar for garnish: A delicate dusting that adds a festive and elegant touch to the finished pudding.
- 1 cup whole milk: Offers creaminess and richness, helping the custard set perfectly.
- 4 eggs (room temperature): The binding agents that create the luscious custard soaking into the bread cubes.
- 1 lb ciabatta, cut into 1/2-inch cubes (about 10 cups): The sturdy bread that crisps beautifully while soaking in the custard.
- 3/4 cup pumpkin puree: Adds moisture, vibrant color, and that unmistakable fall flavor essential for this cozy dessert.
- 2 cups International Delight Classic Nog: The secret to adding creamy eggnog flavor that makes this bread pudding truly special.
- 1/4 tsp nutmeg (freshly ground preferred): Enhances the spice profile with its warm, nutty aroma.
- 1/8 tsp salt: Balances the sweetness and deepens the flavor complexity.
How to Make Pumpkin Eggnog Bread Pudding (Cozy Holiday Dessert) Recipe
Step 1: Prepare the Bread Cubes
Start by preheating your oven to 350°F (175°C) and greasing a 9”x 13.5” baking dish so your pudding won’t stick. Spread your ciabatta cubes evenly on a baking sheet and toast them in the oven for about 8 minutes. This step is essential because it crisps up the bread just enough to keep it from becoming overly soggy once soaked with custard, ensuring a delightful texture contrast in every bite.
Step 2: Make the Pumpkin Eggnog Custard
While the bread is toasting, whisk together the pumpkin puree, International Delight Classic Nog, whole milk, eggs, ground cinnamon, freshly ground nutmeg, brown sugar, and salt in a large bowl. This blend creates the rich and flavorful custard base for your bread pudding. Make sure to whisk until smooth and fully combined so the final pudding is silky and harmoniously flavored.
Step 3: Combine and Soak
Transfer the toasted bread cubes into your greased baking dish. Pour the pumpkin eggnog custard evenly over the bread and gently press down with the back of a wooden spoon to encourage the bread to soak up as much of the liquid as possible. Let this mixture sit for about 15 minutes. This soaking period is key for achieving that ultimate creamy and custardy texture that makes this recipe a true crowd-pleaser.
Step 4: Bake to Golden Perfection
Place your baking dish on a large baking sheet and bake in the preheated oven for 60 to 65 minutes. The pudding should be puffed up and have a gorgeous golden brown crust on top. Let it cool slightly before serving — this cooling time lets the custard set perfectly while ensuring it’s still warm and inviting when you dig in.
How to Serve Pumpkin Eggnog Bread Pudding (Cozy Holiday Dessert) Recipe
Garnishes
Just before serving, sprinkle a light dusting of powdered sugar over the top for an elegant finish that feels festive and inviting. If you want to take it up a notch, a dollop of whipped cream or a scoop of cold vanilla ice cream adds a wonderful contrast to the warm pudding.
Side Dishes
This Pumpkin Eggnog Bread Pudding (Cozy Holiday Dessert) Recipe shines as a dessert all on its own, but it also pairs beautifully with a cup of hot coffee, spiced chai, or a warm glass of mulled cider. For a holiday brunch, serve alongside fruit compote or crisp bacon for a delightful sweet-savory balance.
Creative Ways to Present
Try serving individual portions in ramekins for a charming single-serve presentation that’s perfect for holiday guests. You can also drizzle a caramel or maple sauce on top before serving to enhance the autumnal flavors and elevate the experience even further.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the bread pudding covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. This keeps the pudding moist and flavorful, ready for a second round of indulgence.
Freezing
To freeze, let the bread pudding cool completely, then wrap it well in plastic wrap and aluminum foil or place it in a freezer-safe container. It will keep well for up to 2 months, making it perfect for holiday prepping or busy weeknight treats.
Reheating
Reheat individual portions in the microwave or warm the whole dish in a 325°F oven, covered loosely with foil, until warmed through. Adding a splash of milk before reheating can help restore some of the custard’s creaminess.
FAQs
Can I use a different type of bread?
Absolutely! While ciabatta is ideal for its texture and crust, sturdy breads like French bread or challah also work well. Avoid breads that are too soft or pre-sliced sandwich bread as they may become too mushy.
Can I make this recipe dairy-free?
Yes, you can substitute the whole milk and International Delight Classic Nog with your favorite dairy-free milk alternatives like almond milk or oat milk. Just keep in mind the flavors may be slightly different, but still delicious.
How far ahead can I assemble this pudding?
You can prepare your bread pudding up to 24 hours in advance and refrigerate it before baking. In fact, letting it soak overnight can deepen the flavors, but be sure to cover it well to prevent drying out.
What if I don’t have pumpkin puree?
If you don’t have pumpkin puree on hand, canned sweet potato puree or butternut squash puree make excellent substitutes and provide a similar creamy texture with a subtle twist in flavor.
Is it okay to use store-bought eggnog?
Yes! The International Delight Classic Nog is specifically chosen for its smooth, rich flavor, but feel free to use any quality store-bought eggnog. It’s one of the ingredients that really makes this a cozy holiday dessert.
Final Thoughts
You really can’t go wrong with the Pumpkin Eggnog Bread Pudding (Cozy Holiday Dessert) Recipe—it’s that perfect blend of spice, creaminess, and comfort that embodies the holiday spirit. Whether it’s for a festive gathering or a quiet night in, this pudding promises a cozy and delicious experience that will keep you coming back for more. So, grab your favorite bread and eggnog, and get ready to make memories one bite at a time!
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Pumpkin Eggnog Bread Pudding (Cozy Holiday Dessert) Recipe
- Prep Time: 28 minutes
- Cook Time: 58 minutes
- Total Time: 1 hour 26 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Eggnog Bread Pudding is a cozy holiday dessert that combines the warm flavors of pumpkin, eggnog, cinnamon, and nutmeg with crisp ciabatta cubes soaked in a rich custard. Baked to a golden puffiness, it’s an indulgent treat perfect for festive gatherings or comforting winter nights.
Ingredients
Spices and Sugars
- 1 1/2 tsp ground cinnamon
- 3 tbsp packed brown sugar
- 1/4 tsp freshly ground nutmeg
- 1/8 tsp salt
- Powdered sugar for garnish
Wet Ingredients
- 1 cup whole milk
- 4 eggs, room temperature
- 3/4 cup pumpkin puree (Libby’s recommended)
- 2 cups International Delight Classic Nog
Bread
- 1 lb ciabatta, cut into 1/2-inch cubes (about 10 cups)
Instructions
- Preheat and Prep Dish: Preheat your oven to 350°F (175°C). Grease a 9” x 13.5” (2 quart) oval baking dish with butter or non-stick spray to prevent sticking.
- Toast Bread Cubes: Spread the ciabatta cubes evenly on a baking sheet. Bake for about 8 minutes, until slightly crisp but not browned. Remove from oven and let cool for a couple of minutes. Transfer the bread cubes to the prepared baking dish.
- Make Custard Mixture: In a large bowl, whisk together pumpkin puree, International Delight Classic Nog, whole milk, eggs, ground cinnamon, freshly ground nutmeg, brown sugar, and salt until smooth and fully blended, forming a rich custard.
- Soak Bread Cubes: Pour the custard evenly over the bread cubes in the baking dish. Use the back of a wooden spoon to gently press the bread down, ensuring all pieces absorb the custard. Let it soak for about 15 minutes to create a creamy texture in the final pudding.
- Bake Bread Pudding: Place the baking dish on a large baking sheet and transfer to the preheated oven. Bake for 60-65 minutes, or until the pudding is puffed and golden brown on top.
- Cool and Serve: Remove from oven and let cool for a few minutes. Just before serving, dust the pudding with powdered sugar for a beautiful finish. Optionally, serve warm with a scoop of vanilla ice cream for extra indulgence.
Notes
- Use room temperature eggs to help the custard mix evenly.
- Allowing the bread to toast slightly beforehand ensures it holds up better when soaked.
- The 15-minute soak time is key to achieving a moist, creamy texture.
- Substitute classic eggnog with homemade or another brand if preferred.
- For a dairy-free version, swap milk and eggnog with plant-based alternatives and use a flax egg.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
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