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Eggnog and Rum Bread Pudding

Beth is a homemaker and professional author. She lives with her family close to the scenic Smoky Mountains of East Tennessee.


This recipe is a variant on traditional bread pudding as it uses eggnog and rum instead of scalded milk. It is also a family favorite in my household, and is especially enjoyed around the Thanksgiving and Yule seasons.

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Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

Serves eight to ten people


  • 9 slices dried or day-old bread
  • 2 1/2 cups heated eggnog
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 1 Tbsp almond or vanilla extract
  • 1 Tbsp molasses or honey
  • 1/4 tsp baking powder
  • 2 Tbsp butter, melted
  • 1/4 cup dark rum*, (brandy may be used as a substitute if preferred)
  • *Optional* 3/4 cup raisins or whole berry cranberry sauce


  1. Pull bread apart into small pieces, making sure to leave the crusts, and place into small bowl. Put to the side.
  2. In a large microwaveable bowl, heat the eggnog -stopping to stir every 15 to 20 seconds- until it is slightly hot.
  3. Into this add all other ingredients except for the bread. Mix well.
  4. Add the bread pieces into the liquid and stir well.
  5. Spray a large glass or ceramic casserole dish with nonstick spray. Pour the mixture into the dish.
  6. Bake at 350 degrees Fahrenheit for 30-to-35 minutes**. The bread pudding is done when the top is slightly golden.
  7. Serve warm. Complementary toppings include whipped cream, ice cream or shredded cheddar cheese.
  8. **When including the whole berry cranberry sauce, add 5-7 minutes to your baking time.


Devika Primić from Dubrovnik, Croatia on November 15, 2017:

This recipe sounds awesome!

Kari Poulsen from Ohio on November 14, 2017:

Thank you, Beth!

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Linda Crampton from British Columbia, Canada on November 13, 2017:

I like just about any form of bread pudding. This sounds like a delicious variety. It's ideal for the upcoming celebrations!

Beth Perry (author) from Tennesee on November 13, 2017:

Kari Poulsen, I don't think so (of course, I use alcohols often to flavor foods, so may be more used to them than other folks). However, your daughter may prefer it without the rum or brandy. For this I would suggest to double (almost, not quite) the molasses and add just a bit more liquid extract.

Beth Perry (author) from Tennesee on November 13, 2017:

John Harper, well thank you! I am honored!

John Harper from Malaga, Spain on November 13, 2017:

That's going to be served in our coffee shop!

Kari Poulsen from Ohio on November 13, 2017:

Can you taste the alcohol very much. This would be perfect for my daughter. She loves eggnog. She just doesn't like alcohol. :)

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