Eggnog bread pudding is the thing you make when you’re desperately craving cozy smells and a simple, hands-off dessert that shouts “holiday” without emptying your pockets or your patience. You know those days when you picked up eggnog just because, and now it’s languishing in the fridge, about to expire? Or maybe you made way too much French bread stuffing, and now, the leftovers are taunting you? Been there. This recipe saves the day, every time. It’s so low-stress, you literally toss the ingredients in your slow cooker, walk away, and come back to holiday magic. Trust me, it’s the most forgiving dessert for gatherings or those “I need something sweet and warm NOW” moods too. 
What Makes This Bread Pudding Special
Here’s the thing. Most bread puddings taste kind of… meh. Sort of plain, a bit stodgy, right? But eggnog bread pudding? This version knocks your socks off. First, that holiday eggnog flavor soaks right through every cube of bread. It’s like eating Christmas morning if Christmas morning was soft, creamy, and basically a big pudding hug. Also, yeah, it’s in the crock pot. No oven-babysitting, none of that waiting-around nonsense.
Personally, I love turning on the slow cooker, letting that scent drift around the house, and totally forgetting about it until dessert time. It’s pretty foolproof—I mean, you can’t burn it unless you forget you even own a kitchen. And if you like your desserts with a bit of drama? Pour on a buttery sauce or a pile of whipped cream. My cousin asks for this every year instead of actual pie. Says it tastes like the holidays and a five-star restaurant had a baby.
“I honestly never thought I’d like bread pudding until I tried this one. The eggnog flavor is pure holiday joy. Ten out of ten, would eat for breakfast too.” – Susan J., actual neighbor and kindred dessert spirit
Ingredients and Variations
Let’s be real, you might not have “artisan French bread” sitting on the counter. That’s alright. Day-old sandwich bread works. Brioche? Even better. Here’s what you really need:
- Stale bread – Eggnog bread pudding is perfect for using up crusty or day-old bread. About a loaf is good.
- Eggnog – The star. Go full-fat for the richest flavor, or light if you’re feeling “healthy.”
- Eggs – Help it set, but don’t overthink it.
- Sugar – Brown sugar is awesome here, but white will do if you’re out.
- Spices – Ground nutmeg, cinnamon, and a teensy pinch of salt.
- Vanilla Extract – For a little extra oomph.
- Butter – Makes it silky and gorgeous.
Now, for variations, you can get a bit wild if that’s your thing. Toss in a handful of raisins or dried cranberries. Chocolate chips turn this into a total winner for kids. Feeling grown-up? A tablespoon of rum or bourbon fits the mood—won’t judge. Gluten-free bread or non-dairy eggnog for food sensitivities? Works fine, just maybe check on it earlier since textures change.
If you’re already thinking ahead to what to sip with your dessert, check out this Crock Pot Gingerbread Latte cozy holiday drink recipe I found. It’s literally the perfect sidekick for the pudding. 
Slow Cooker Instructions
Alright, buckle up, because if you can stir, you can make eggnog bread pudding. Here’s what I always do:
First, spray your slow cooker with nonstick spray, or you’ll be stuck scraping bits out later. Cut up your bread into cubes—nothing fancy, just bite-sized. Pile them into the slow cooker. In a bowl, whisk together the eggnog, eggs, sugar, vanilla, and spices. Pour that glorious mixture over the bread, squishing things down a little so each piece gets a good soak. Dot a few bits of butter on top. That’s it.
Put the lid on, turn your slow cooker to LOW, and let it do its thing for about 2-3 hours. If you’re impatient (hi, it’s me), check at 2 hours. The top should look set but still a little soft—remember, it’ll firm up more as it sits. Avoid peeking every five minutes. It won’t cook faster, I promise.
Always remember: every slow cooker has a mind of its own. If yours runs hot, check early. If it’s slow as molasses, give it an extra half hour. I’ve even made this in one of those tiny, ancient slow cookers from the thrift store, and it still worked out.
Toppings like Sauce or Whipped Cream
Let’s talk toppers because this is where you go from “Nice pudding” to “Where did you hide this recipe all my life?” territory. Personally, I love a big swirl of homemade whipped cream—nothing complicated, just cream, a dash of sugar, and a whisk (or electric mixer if you’ve got it). For the real show-off move, try pouring warm caramel or even a buttery whiskey sauce over the top. You could even snag the idea from The Crumby Kitchen’s version if you want (link in the wrap-up below).
Okay, don’t skip the fun stuff. Sprinkle on some chopped pecans or toasted coconut if you’re feeling fancy. If you want to go low-key, just dust it with cinnamon sugar and dig in. Honestly, you could eat this straight out of the crock pot with a spoon. No shame.
Here are some quick serving suggestions:
- Plop on a scoop of vanilla ice cream right before serving (it melts to perfection)
- Drizzle with caramel sauce for a salty-sweet finish
- Add a dusting of powdered sugar for a pretty, snowy look
- Serve it warm alongside slow cooker southern cornbread dressing crock pot as part of an epic holiday spread
Storing and Reheating Tips
Listen, I never have much for leftovers, but in case you do—store your eggnog bread pudding in an airtight container in the fridge for up to four days. I usually just scoop it right out for breakfast, no judgment necessary. For reheating, you can zap it in the microwave for a minute or toss it back in the slow cooker on warm for about thirty minutes if feeding a crowd.
If the pudding has dried out a tad, splash a bit more eggnog or milk over the top before heating. It fluffs right back up. Freezing? Eh, technically possible, but it does lose some of the creamy, luscious texture, so I’m not a fan personally. Keeps fine in the fridge and tastes even more magical the next day.
Common Questions
Is this recipe kid-friendly?
Yep, as long as you skip the booze version. Kids usually love it—mine ask for seconds every time.
Can I double the recipe?
If your slow cooker is giant, go for it. Just add about an extra hour and check to see it cooks all the way through.
What if my pudding looks too runny?
Give it more time. It starts off jiggly but sets as it cools.
Can I make this ahead?
Definitely. Assemble the night before, refrigerate, and cook in the morning. Or fully cook and reheat as needed.
What’s the best bread to use?
Whatever you’ve got. I like day-old French bread, but challah, brioche, or sandwich bread are all winners.
Cozy Up with the Best Holiday Comfort
Alright, holiday dessert panic solved! Eggnog bread pudding is basically your new favorite treat if you want a no-fuss, ultra-comforting dish that needs minimal effort but delivers major holiday joy. Plus, all the experimenting with toppings just adds fun. If you’re planning a whole crock pot holiday, don’t forget to make that slow cooker southern cornbread dressing as your savory sidekick. For an extra-special flourish, check out Eggnog Bread Pudding with Warm Whiskey Sauce if you want to take the fancy route, too. Dig in, and don’t let that eggnog go to waste—your slow cooker was made for this. 
Eggnog Bread Pudding
- Total Time: 135 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple, cozy dessert made with eggnog and bread, perfect for holiday gatherings.
Ingredients
- 1 loaf stale bread (e.g., French, brioche, or sandwich bread)
- 2 cups eggnog
- 4 large eggs
- 1 cup brown sugar (or white sugar)
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 teaspoon vanilla extract
- 4 tablespoons butter, cut into small pieces
- Optional toppings: raisins, dried cranberries, chocolate chips, caramel sauce, whipped cream
Instructions
- Spray slow cooker with nonstick spray.
- Cut bread into bite-sized cubes and place them in the slow cooker.
- In a bowl, whisk together eggnog, eggs, sugar, vanilla, nutmeg, cinnamon, and salt.
- Pour the egg mixture over the bread, ensuring all pieces are soaked.
- Dot the top with pieces of butter.
- Cover and cook on LOW for 2-3 hours, checking at the 2-hour mark.
- Serve warm with optional toppings like whipped cream or caramel sauce.
Notes
This recipe can be doubled for larger gatherings. Try to use up any leftover eggnog or bread about to expire.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg
