Best Eggnog Croissant Bread Pudding

I didn’t grow up eating bread pudding, so when I first heard about it, I thought it sounded kind of weird. Soggy bread on purpose? But then I tried it at a friend’s holiday party, and I got it. It’s basically the best parts of French toast turned into a dessert.

This eggnog version takes regular bread pudding and gives it a Christmas morning feel. Instead of plain old bread, you use croissants—which honestly makes everything better. The eggnog soaks into all those buttery layers, and when it bakes, you get this custardy, slightly boozy situation that tastes like the holidays in a baking dish. My kids always ask for seconds, even though they claim they don’t like eggnog when I pour them a glass.

What Kind of Croissants Should I Use?

For this bread pudding, you’ll want to use day-old or slightly stale croissants if you can find them – they’ll soak up the eggnog custard much better than fresh ones. You can use croissants from your local bakery or even the ones from the grocery store bakery section, both work great. If you only have fresh croissants on hand, just cut them up and let them sit out on the counter for a few hours, or pop them in a low oven for about 10 minutes to dry them out a bit. The size matters less than the quality, so go for butter croissants rather than margarine-based ones since they’ll give you that rich, flaky texture that makes bread pudding so good.

Options for Substitutions

This recipe has some room for swaps, though a few ingredients are pretty important to keep:

• Croissants: Croissants are really what make this bread pudding special with their buttery, flaky texture. If you absolutely need to substitute, brioche or challah bread will work, but you’ll lose some of that signature richness.
• Eggnog: Since this is an eggnog bread pudding, the eggnog is essential for both the custard and sauce. However, if it’s out of season, you can make a quick substitute by mixing 2 cups whole milk with 1/2 teaspoon nutmeg, 1/4 teaspoon cinnamon, and an extra tablespoon of sugar.
• Rum extract: Don’t have rum extract? You can use 1 tablespoon of actual rum, or just double up on the vanilla extract for a simpler flavor profile.
• Butter: The butter in the sauce is important for texture, but you could use margarine if needed. Just know the flavor won’t be quite as rich.
• Eggs: The eggs are necessary to create the custard that holds everything together, so I wouldn’t recommend substituting these.

Watch Out for These Mistakes While Baking

The biggest mistake with bread pudding is using fresh, soft croissants instead of day-old ones – stale croissants actually work better because they soak up the eggnog custard without turning mushy.

When mixing your custard, make sure the eggnog and eggs are well combined before pouring over the croissants, and let everything sit for at least 20 minutes so the bread can absorb the liquid evenly throughout.

Don’t overbake this dish – pull it from the oven when the center still has a slight jiggle, as it will continue cooking from residual heat and you want to avoid a dry, rubbery texture.

For the sauce, keep a close eye on it while whisking in the baking soda since it will bubble up quickly, and make sure your butter mixture is hot enough before adding the baking soda or it won’t foam properly.

What to Serve With Eggnog Croissant Bread Pudding?

This bread pudding is pretty rich and sweet on its own, so I like to serve it with a simple dollop of whipped cream or a scoop of vanilla ice cream to balance out all those cozy flavors. A hot cup of coffee or espresso is perfect alongside it, especially if you’re serving this for brunch or as a holiday dessert. You could also add some fresh berries on the side – raspberries or strawberries work great to cut through the richness. If you want to go all out for a special occasion, drizzle some warm caramel sauce over the top or dust it with a bit of powdered sugar right before serving.

Storage Instructions

Store: Keep leftover eggnog croissant bread pudding covered with plastic wrap or in an airtight container in the fridge for up to 3 days. The texture stays pretty good, though it won’t be quite as fluffy as when it’s fresh from the oven.

Freeze: You can freeze individual portions wrapped tightly in plastic wrap and then placed in a freezer bag for up to 2 months. This makes it easy to grab a single serving whenever you’re craving something sweet.

Reheat: Warm it up in the microwave for about 30-45 seconds, or in a 350°F oven for 10-15 minutes until heated through. I like to drizzle a little extra sauce on top after reheating to bring back that fresh-baked feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 40-50 g
• Fat: 160-180 g
• Carbohydrates: 340-380 g

Ingredients

For the bread pudding:

• 1/8 tsp ground nutmeg (freshly grated for best flavor)
• 3 eggs (room temperature)
• 4 croissants (day-old, cut into 1-inch cubes)
• 1/2 tsp rum extract
• 1/4 cup sugar
• 1 tsp vanilla extract (pure vanilla preferred)
• 2 cups eggnog (not a substitute)

For the eggnog caramel syrup:

• 1/2 cup butter (unsalted)
• 3/4 cup eggnog
• 1 tsp baking soda (adds richness and depth)
• 1/2 cup sugar (granulated)

Step 1: Prepare the Baking Dish and Croissant Base

• 4 croissants

Preheat your oven to 350°F and spray a 9×13 baking dish lightly with cooking spray.

Cut the day-old croissants into 1-inch cubes—day-old croissants work best here because they’re slightly drier and will absorb the custard more effectively than fresh ones.

Spread the croissant cubes evenly in the prepared baking dish.

Step 2: Make the Eggnog Custard

• 3 eggs
• 2 cups eggnog
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp rum extract
• 1/8 tsp ground nutmeg

In a medium bowl, whisk together the 3 room temperature eggs until well combined.

Add 2 cups of eggnog, 1/4 cup sugar, 1 tsp vanilla extract, 1/2 tsp rum extract, and 1/8 tsp freshly grated nutmeg, whisking until smooth and fully incorporated.

I prefer freshly grated nutmeg here because it has a more vibrant, aromatic quality than pre-ground—it really makes a difference in the final flavor.

Step 3: Soak the Croissants and Begin Baking

• custard mixture from Step 2

Pour the custard mixture from Step 2 over the croissant cubes in the baking dish, making sure to coat everything evenly.

Gently press down on the croissants with the back of a spoon to help them absorb the custard, then let the mixture sit for 10 minutes to allow proper soaking.

This resting period is crucial—it ensures the bread pudding will have a custardy, rich interior rather than a dry, bread-like texture.

After soaking, place the baking dish in the preheated 350°F oven and bake for 30-35 minutes until the custard is set but still slightly jiggly in the center.

Step 4: Make the Eggnog Caramel Sauce

• 1/2 cup butter
• 1/2 cup sugar
• 3/4 cup eggnog

While the bread pudding bakes, melt 1/2 cup unsalted butter in a heavy-bottomed saucepan over medium heat.

Add 1/2 cup sugar and stir constantly for 6-8 minutes, watching as the mixture transforms into a golden caramel—you want it to smell rich and nutty but not burnt.

The constant stirring prevents the sugar from crystallizing and ensures an even caramel.

Once you reach that golden stage, carefully whisk in 3/4 cup eggnog (it will bubble up, so be cautious), then let it come to a gentle boil for 1-2 minutes while stirring.

Step 5: Finish the Sauce and Cool

• 1 tsp baking soda

Remove the saucepan from the heat and immediately whisk in 1 tsp baking soda—this will cause the sauce to bubble and foam slightly, which is normal and creates a lighter, airier sauce with added richness.

Let the sauce cool for a few minutes before serving; it will thicken slightly as it cools.

I love how the baking soda transforms the texture—it adds a subtle depth that you wouldn’t get from caramel alone.

Step 6: Serve

• bread pudding from Step 3
• eggnog caramel sauce from Step 5

Remove the bread pudding from the oven when it’s set and lightly golden on top.

Divide into serving portions while still warm, then drizzle generously with the eggnog caramel sauce from Step 5.

Serve immediately for the best texture—the warm bread pudding pairs beautifully with the rich, creamy sauce.

Best Eggnog Croissant Bread Pudding

Delicious Best Eggnog Croissant Bread Pudding recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 3200 kcal

Ingredients

  

For the bread pudding:

• 1/8 tsp ground nutmeg (freshly grated for best flavor)
• 3 eggs (room temperature)
• 4 croissants (day-old, cut into 1-inch cubes)
• 1/2 tsp rum extract
• 1/4 cup sugar
• 1 tsp vanilla extract (pure vanilla preferred)
• 2 cups eggnog (not a substitute)

For the eggnog caramel syrup:

• 1/2 cup butter (unsalted)
• 3/4 cup eggnog
• 1 tsp baking soda (adds richness and depth)
• 1/2 cup sugar (granulated)

Instructions

 

• Preheat your oven to 350°F and spray a 9x13 baking dish lightly with cooking spray. Cut the day-old croissants into 1-inch cubes—day-old croissants work best here because they're slightly drier and will absorb the custard more effectively than fresh ones. Spread the croissant cubes evenly in the prepared baking dish.
• In a medium bowl, whisk together the 3 room temperature eggs until well combined. Add 2 cups of eggnog, 1/4 cup sugar, 1 tsp vanilla extract, 1/2 tsp rum extract, and 1/8 tsp freshly grated nutmeg, whisking until smooth and fully incorporated. I prefer freshly grated nutmeg here because it has a more vibrant, aromatic quality than pre-ground—it really makes a difference in the final flavor.
• Pour the custard mixture from Step 2 over the croissant cubes in the baking dish, making sure to coat everything evenly. Gently press down on the croissants with the back of a spoon to help them absorb the custard, then let the mixture sit for 10 minutes to allow proper soaking. This resting period is crucial—it ensures the bread pudding will have a custardy, rich interior rather than a dry, bread-like texture. After soaking, place the baking dish in the preheated 350°F oven and bake for 30-35 minutes until the custard is set but still slightly jiggly in the center.
• While the bread pudding bakes, melt 1/2 cup unsalted butter in a heavy-bottomed saucepan over medium heat. Add 1/2 cup sugar and stir constantly for 6-8 minutes, watching as the mixture transforms into a golden caramel—you want it to smell rich and nutty but not burnt. The constant stirring prevents the sugar from crystallizing and ensures an even caramel. Once you reach that golden stage, carefully whisk in 3/4 cup eggnog (it will bubble up, so be cautious), then let it come to a gentle boil for 1-2 minutes while stirring.
• Remove the saucepan from the heat and immediately whisk in 1 tsp baking soda—this will cause the sauce to bubble and foam slightly, which is normal and creates a lighter, airier sauce with added richness. Let the sauce cool for a few minutes before serving; it will thicken slightly as it cools. I love how the baking soda transforms the texture—it adds a subtle depth that you wouldn't get from caramel alone.
• Remove the bread pudding from the oven when it's set and lightly golden on top. Divide into serving portions while still warm, then drizzle generously with the eggnog caramel sauce from Step 5. Serve immediately for the best texture—the warm bread pudding pairs beautifully with the rich, creamy sauce.