This gluten-free Eggnog Bread Pudding Recipe is so easy to make and chock full of holiday flavor. It's the amalgamation of two classic holiday favorites - eggnog and bread pudding - and the result is just as amazing as you would imagine. The subtle spices and the warm, soft bread pudding make for an irresistible holiday treat.
This recipe makes four individual puddings - which I always finds makes for a more elegant presentation. I like to pop a pecan or two on top of each pudding before baking. It makes this dish extra attractive and the nutty flavor works particularly well with this dish.
The sauce comes together in a snap. You could add a glug or two of rum or bourbon to the sauce if you'd like, but I don't think it needs it. One of my favorite things about this recipe is how simple it is.
I know the holiday season is all about kindness and sharing but there's just something so appealing about having an entire dessert all to yourself! Don't feel guilty. Just dig in and enjoy this delicious winter treat. Happy Holidays!
Love eggnog desserts? Try this Gluten-Free Eggnog Bundt Cake recipe by my friend Alison.
If you're a bread pudding fan (and who isn't?!?), this Cinnamon Raisin Bread Pudding with Brown Sugar Bourbon Sauce will certainly become one of your favorite desserts too.
Individual Eggnog Bread Pudding
- 1 ½ cups cubed sandwich bread I used 3 slices Schar GF Artisan White bread
- 1 egg
- ¼ cup eggnog dairy, almond or coconut-based will work
- 3 tablespoon brown sugar
- ½ teaspoon GF vanilla extract
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- 3 tablespoon pecans chopped (optional, or sub raisins)
- 3 tablespoon eggnog
- 3 tablespoon brown sugar
- Preheat the oven to 325 degrees. Grease 4 wells of a muffin tin and set aside.
- In a medium sized bowl, whisk together the egg, eggnog, brown sugar, vanilla and spices. Add the bread to the bowl and stir to combine, then add the pecans and stir again. Allow the mixture to stand for at least 5 minutes, so the bread can absorb the eggnog mixture.
- Divide the batter evenly among the 4 prepared muffin wells. Bake for 20-25 minutes.
- While the bread pudding is baking, combine the sauce ingredients in a small saucepan, and warm over low heat until the sugar crystals dissolve, stirring often, being careful not to burn. If you’d like a smoother sauce, finish it with 2 teaspoons of butter or coconut oil.
- When the puddings are done baking, allow them to cool in the pan for 10 minutes. Then gently pop them out, drizzle with the sauce, and enjoy.
Photos: Meg van der Kruik - who now also loves this recipe! Serve the puddings with Meg's Spiked Apple Cider Cocktail or a mug of Real Deal Dutch Hot Chocolate.
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