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

Scale

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)

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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.