Eggnog Bread Pudding with Cinnamon Caramel Sauce
Prep time
Cook time
Total time
Absolutely perfect bread pudding, made with a vanilla custard, brandy, and a cinnamon caramel drizzle.
Serves: 8 servings
For the Bread Pudding:
  • ½ cup raisins
  • ¼ cup brandy or bourbon
  • 1 small loaf of brioche (about 7 ounces)
  • 5 eggs
  • ½ cup granulated sugar
  • 1 cup heavy whipping cream
  • 1½ cups whole milk
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecans (optional)
For the Cinnamon Caramel Sauce:
  • 1 cup granulated sugar
  • ¼ cup water
  • ¾ cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  1. Place the raisins and brandy or bourbon in a small saucepan over medium heat. Bring the alcohol to a boil, then turn off the heat and allow the raisins to steep while you prepare the rest of the bread pudding.
  2. Slice the brioche thickly and place it in a 9x9 inch baking dish - it's okay to really pack it in there. In a large bowl, whisk together the eggs and sugar, then whisk in the cream, milk, cinnamon, nutmeg, and vanilla. Pour the egg mixture over your bread, then scatter your raisins and brandy over everything. Cover the pan tightly in plastic wrap and allow to soak for at least 15 minutes, but the longer, the better - I let mine soak for about 3 hours in the fridge.
  3. When you're ready to bake, preheat your oven to 350 degrees F. Remove the plastic wrap from the pudding and scatter the pecans over the top, if you're using them (pro-tip: you can also use some chocolate chips, if you're feeling outrageous). Place the pudding in the oven and bake for 25-30 minutes, until set but still a little jiggly.
  4. To make the cinnamon caramel sauce, put 1 cup of granulated sugar and ¼ cup water in a saucepan over high heat, stir once to combine, then do not stir again until the sugar dissolved. Continue to cook the sugar until it reaches a dark amber color, about 5-8 minutes, then remove the pan from the heat and gradually add the cream, a bit at a time as it will bubble up.
  5. Once the cream has bubbled down, add in the cinnamon and stir to combine. Return the pan to the heat and cook over medium until everything comes together, about 30 seconds. Set the caramel aside until the pudding is done.
  6. When the bread pudding is ready, pour your caramel sauce over it and allow it to cool for 5 minutes or so before slicing and serving. This is delicious warm, or straight from the fridge, cold. You can top it with whipped cream or ice cream, or just go for it as is. Honestly, you'll love it any way you try it.
Adapted From
Recipe by The Crepes of Wrath at