Eggnog Bread Pudding with Cinnamon Whipped Cream

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Egg Nog Breakfast Bread Pudding with Cinnamon Whipped Cream

Happy weekend! I wanted to post this recipe for egg nog breakfast bread pudding today because it’s THE perfect holiday breakfast because it’s decadent, so simple and you can make it ahead. I know we all have crazy schedules so saving 20 minutes here and there is a big deal…at least it is to me. So, try this one out, guys! It’s fab and we all loved it…including my 2 year old and her 4 year old cousin too!

Start out with some simple ingredients…and let’s pretend there’s sugar in this photo:

Ingredients

I made this French bread dough in the Westbend breadmaker that I’m giving away. That bread maker is also a serious time saver! Put all the ingredients in and press the start button. So easy!

Pour some cream into the egg nog-

heavy whipping cream

Along with some eggs,

egg

cinnamon,

cinnamon

and vanilla.

vanilla

Whisk it all together until combined…you just want to break up all those eggs which is why I used this OXO egg beater. It was perfect for this!

hand beaters

Now you can add in the sugar and whisk it up again.

mixing eggnog mixture

Pour this mixture over the bread…

eggnog mixture pouring over cubed bread

 …and then stir it all together to get everything moist.

soaking cubed bread

 And then pour the whole shabang into a greased baking dish.

soaked cubed bread into a baking dish

 Now dot the top with butter, cover with foil and refrigerate for 12+ hours…basically until you’re ready to bake.

butter on top of cubed soaked bread

When you pull it out to bake, pop it straight into a 350 degree oven for 35 minutes or so. For the last 10 minutes remove the foil. Once you pull it out, it should look all purdy and smell amazing.

baked cubed bread

 Now while it cools, we’ll make homemade whipped cream. I add in sugar, vanilla and cinnamon. Mmmmm….

making whipped cream

 Just turn your KitchenAid up and let it go! FYI, you could totally whip this up using that OXO egg beater. Mine was still in the dishwasher…and I’m lazy! Then just cut yourself a big fat piece and add a big dollop of cream.

Egg Nog Breakfast Bread Pudding with Cinnamon Whipped Cream

Perfect weekend food 🙂

Enjoy!

Products I used in this recipe:
OXO egg beater, pop top storage containers, measuring cups, spoons, bowl
Westbend bread maker
Beanilla vanilla
KitchenAid 7-qt. Stand Mixer

Eggnog Bread Pudding with Cinnamon Whipped Cream

Eggnog Bread Pudding is the perfect holiday breakfast because it’s decadent, so simple, and you can make it ahead of time!
servings 8 servings
Prep Time 15 mins
Cook Time 40 mins
Total Time 12 hrs 55 mins

Ingredients

  • 6 cups cubed french bread
  • 1/2 cup Egg Nog
  • 1/2 cup heavy cream
  • 5 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter

For the whipped cream-

  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 tablespoon cornstarch optional *see note below

Instructions

  • In a liquid measuring cup, whisk egg nog, cream, eggs, sugar, cinnamon and vanilla together until combined. {I used a handy dandy egg beater from OXO. Worked like a charm.} Pour over cubed french bread and spoon into greased baking dish. Dot the top of the bread pudding with butter and cover with foil. Refrigerate 12+ hours.
  • When you're ready to bake, preheat oven to 350 degrees. Bake 30-40 minutes or until bread pudding has set and some of the pieces on top start to turn golden. Cool for 10 minutes.
  • While the bread pudding is cooling, pour whipped cream into the bowl of a stand mixer. Whip cream for about 30 seconds and then add in the sugar, vanilla, cinnamon and cornstarch. Turn mixer on high and whip until stiff peaks form.
  • To serve, cut bread pudding into squares and top with whipped cream.
  • *If you are wanting to make the whipped cream in advance, add in about 1 tablespoon of cornstarch. This will help hold the air in the cream and act as a stabilizer.

Nutrition

Calories: 838kcal | Carbohydrates: 125g | Protein: 26g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 194mg | Sodium: 1006mg | Potassium: 330mg | Fiber: 4g | Sugar: 27g | Vitamin A: 945IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 7mg
Course: Breakfast
Cuisine: American
Keyword: Eggnog Bread Pudding
Polaroid photo of granola bars

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24 Responses
  1. Ingrid

    This is the kind of recipe I needed to spice up a weekend morning. I will definitely try it! 😀 Thanks for this delicious recipe!

  2. Averie @ Love Veggies and Yoga

    Bread pudding.
    Cool whip (or whipped cream)
    and cinnamon and sugar

    some of my fave flavors ever. I loveeeeee bread pudding!

  3. Jolene (www.everydayfoodie.ca)

    I am a little afraid of egg nog, but I think my husband would love this! I probably would too if I got over my irrational egg nog fear.

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  5. Jim

    was not impressed was dry, maybe its supposed to be that way. It does not say what size baking dish to put it in. I used a 9X13 maybe I should have put in a 9×9 and add more than a half of a cup of egg nog perhaps a cup or more and maybe 1 more egg. Could not taste much egg nog in it.

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  9. Katie Taylor

    I love eggnog and bread pudding – sounds like a great combo! do you have to use the heavy cream too – i was thinking I’d really like it to taste like egg nog and with only 1/2 a cup I’m not sure you’d be able to really taste it.

  10. Sandy

    Lauren,
    Could you please give me a reply to my question about if I could use white bread with the eggnog bread pudding recipe. It would be greatly appreciated
    Thank you ????

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