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Individual Eggnog Bread Pudding

This gluten free Eggnog Bread Pudding is easy to make and chock full of holiday flavor. Pop a pecan or two on top of each pudding before baking for an attractive presentation.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: bread pudding, eggnog, gluten-free
Servings: 4
Author: K.C. Cornwell

Ingredients

Pudding

  • 1 1/2 cups cubed sandwich bread I used 3 slices Schar GF Artisan White bread
  • 1 egg
  • 1/4 cup eggnog dairy, almond or coconut-based will work
  • 3 tbsp brown sugar
  • 1/2 tsp GF vanilla extract
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 3 tbsp pecans chopped (optional, or sub raisins)

Sauce

  • 3 tbsp eggnog
  • 3 tbsp brown sugar

Instructions

  • 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, 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.