Give your bread pudding a Christmas-y twist by baking the bread in eggnog and, if you’d like, rum. Serve this as a holiday dessert or an indulgent Christmas morning brunch.

Yield: Serves 6.



  • 4 large eggs
  • 2 cups regular or light eggnog
  • 1/3 cup sugar
  • 1/4 cup rum or milk
  • 1 - 2 tsp vanilla
  • 3/4 tsp nutmeg
  • 6 cups French bread cubes, dried
  • 1/2 cup dried cranberries or raisins
  • Additional nutmeg*
  • Icing sugar*
  • Warm maple or fruit syrup*


  1. Preheat oven to 350°F.
  2. Beat together eggs, eggnog, sugar, rum, vanilla and nutmeg until well blended. If using milk instead of rum, increase vanilla to 2 tsp. Stir in bread cubes and cranberries. Let stand 10 - 15 minutes.
  3. Spoon mixture into a greased 8 inch square glass baking dish. Sprinkle with nutmeg. Pudding may be prepared up to this point, covered, and refrigerated overnight.
  4. Bake until pudding is puffed and knife inserted in centre comes out clean, about 45 - 50 minutes. Remove from oven and dust with icing sugar. Serve with warm syrup.
Nutritional analysis per serving:

297 calories, 8.3 g fat, 11.5 g protein, 44.4 g carbohydrate, 1.6 g fibre, 270 mg sodium

*Ingredient not included in nutritional analysis. Nutritional analysis made with regular eggnog and 2% milk.


To make dried bread cubes, cut bread into 1/2 inch cubes. Place bread cubes in a single layer on a jelly-roll pan. Bake at 300°F for 10 - 15 minutes, stirring occasionally, until dry.