Eggnog Bread Pudding

Serves 6. An easy holiday morning breakfast or even as a dessert.
  • 2 packages of Margot's Morsels Simply Sea Salt
  • 2 1/2 cups eggnog
  • 2 cups milk or heavy cream
  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries
  • Turbinado sugar for holiday sparkle (optional)


Butter a 2-quart casserole pan.

In a large saucepan set over medium heat, combine eggnog and milk/cream. Bring to a very low boil, whisking occasionally, then remove from heat.

Whisk together eggs, sugar, nutmeg, and vanilla until light and frothy. Slowly whisk 1 cup of hot eggnog mixture into egg mixture to temper and avoid scrambling. Gradually whisk in remaining eggnog mixture until well combined.  Pour eggnog mixture over morsels, add cranberries, and let stand for 2 hours, stirring occasionally to make sure all the morsels are softened and soaked with the eggnog mixture. Sprinkle top with turbinado sugar. Cover pan with aluminum foil or dish lid and refrigerate until ready to cook.

Preheat oven to 350 degrees F. When oven is ready, bake on middle rack covered for a total of 45-55 minutes. Remove lid or foil for last 15 minutes until top is slightly browned, edges pull away from pan easily, and there is no wet "jiggle" in the middle.

Eggnog and bread pudding

Remove from oven and allow to cool slightly before serving. Serve with real maple syrup for breakfast or, whipped cream, for dessert.


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