Christmas Brunch Recipe – Eggnog Bread Pudding

Serve this brunch recipe eggnog bread pudding for Christmas morning. It’s fantastic for the holidays!

Christmas Brunch Recipe

We’ve had a wonderful family filled holiday with lots of food, drink, and fun. I cooked a lot of favorite recipes like my delicious broccoli casserole, and fruit & nut wild rice. 

I also developed some new recipes like hot mulled wine, and this eggnog bread pudding. Food is SUCH a big part of entertaining, and I’m so proud of how my recipe turned out.

I created this breakfast or brunch recipe using frozen Sweet Potato Rolls. Adding holiday flavors like eggnog, cinnamon, and nutmeg makes this perfect for a New Years Day brunch too!

You can use any other crusty bread to make these. I made them in small oval baking dishes so everyone got their own portion to pick up and go.

It got rave reviews and everyone kept comparing it to monkey bread. I hope you’ll give this one a try before the eggnog is off the shelves!

More recipes with eggnog

• Here’s the easiest eggnog punch for a party.
• Make coffee eggnog punch for brunch or afternoon entertaining.
• Indulge in eggnog tea cakes for an afternoon snack.
• Say “cheers” with an iced mocha eggnog cocktail.

Easy Christmas Morning Breakfast

I served the eggnog bread pudding in mini baking dishes, buffet style.

• This amazing cheesy grits casserole, a Southern favorite, is a great side dish.
• Bacon and sausage add protein.
• And wash it all down with a fantastic champagne punch.

As I mentioned above, this is a great way to ring in the new year. Host a midnight or late night party buffet, or a New Years Day brunch for family and friends.

Keep it open-house style, or small and intimate and be sure to have some celebratory champagne to make a special toast.

Eggnog Bread Pudding Recipe

• 8 cups Alexia Sweet Potato Rolls or other brand and style, cooked a day ahead according to package
• 1 stick of butter, melted
• 2 cups commercial eggnog
• 1/2 cup granulated sugar
• 3 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup chopped pecans

Cut rolls into 1 inch cubes and place in a medium size bowl. Drizzle with melted butter and toss to coat.

Combine eggnog, eggs, sugar, vanilla, & seasonings with a whisk; pour over bread and mix until all bread is coated. Let sit for about 30 minutes so bread can soak up flavors.

Add chopped pecans to bread mixture and fill individual ramekins. Place on a baking sheet and bake at 350 for 20 – 30 minutes, covering with foil when browning begins to occur {about 15 to 20 minutes}.

Serve warm. Makes 6 large ramekins, or 8-10 small ramekins.

Alternatively, you can bake in one larger baking dish for about 35 minutes.