Eggnog Cranberry Bread Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 1 cup (160 g) dried cranberries
  • 12 ounces (340 g) day old challah, torn or cut into 1-inch pieces
  • 6 large eggs, beaten
  • 3-1/2 cups (840 ml) eggnog
  • 2 ounces (60 ml) rum or bourbon (optional)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (55 g) light brown sugar
  • 1/2 cup (38 g) chopped walnuts
  1. Preheat the oven to 350° F/175° C. Soak the cranberries in a small bowl of hot water until plump, about 10 minutes, then drain.
  2. Distribute the challah pieces around the buttered baking dish, and then top with the soaked cranberries. In the large bowl, whisk together the beaten eggs, eggnog, rum, and kosher salt. Pour over the challah, thoroughly covering all the bread. Press any dry pieces of bread down into the liquid. Cover with plastic wrap and set aside for one hour.
  3. Stir together the nutmeg and brown sugar, and sprinkle over the challah mixture. Sprinkle the walnuts on top, then bake in the preheated oven until a knife inserted in the middle comes out clean, about 30 minutes. Allow to cool on a wire rack, and serve warm.
More Information

small bowl
9×13 baking dish, buttered
large mixing bowl

Recipe Notes:

Prep Time includes soaking time.

Challah is great for bread pudding, but you can also use other breads, even leftover rolls. The rum is optional if you prefer to leave it out. To save time the morning you plan to serve the bread pudding, you can make some parts ahead, such as tearing the bread, mixing the eggs with the liquids, and whisking together the nutmeg and brown sugar.
Recipe by Andrea Meyers at