This Eggnog Apple Bread Pudding with Creamy Eggnog Sauce is all things comfort, cozy, delicious and easy! Soft and sweet baked bread within an eggnog custard plus tart baked apples covered in the most addictive creamy eggnog sauce. Slightly into this one if you couldn’t tell.
Eggnog is not only for the Holiday season, Hiland’s Halloween Eggnog is out and is the perfect addition to Fall recipes. Flavors include a mix of vanilla, nutmeg and cinnamon which is exactly what Fall is made from.
Go pick up some Hiland Eggnog and start baking this classic Fall dessert!
One of the best things about this Bread Pudding recipe is just how easy it is to make. Simple ingredients, easy to make.
Bread: French Bread or Brioche that is day old and a little crusty is perfect for bread pudding
Hiland Dairy Eggnog: Creamy, rich and flavors of vanilla, nutmeg and cinnamon.
Apples: I love using a Granny Smith or Honeycrisp apple, they are sweet and tart and hold up well in baking
Eggs: Eggs are the base for the mixture that makes the very important custard
Nutmeg and Cinnamon: Fall flavors at their finest
Creamy Eggnog Sauce
I’m going to be honest, you are going to lick the bowl and spoon of this sauce. Maybe you’ll just take a big spoonful and eat it, it’s so good.
Hiland Dairy Eggnog: More of the creamy, rich Hiland goodness for the base of the sauce
Hiland Milk: If you have whole or 2% then that is great, but any milk will work for this eggnog sauce
Sugar: Gotta sweeten up the sauce just a bit to pair with the fall flavors
Cornstarch: An excellent thickener to help make this creamy sauce thick
Butter: Butter adds a richness and depth to this sauce that you will not want to leave out
Step One: Preheat the oven to 375 degrees. Prepare a 9×13 baking dish by generously greasing it with butter. Cut day old bread (about 4 cups but enough to fill the pan generously) into 2 inch cubes. Add to the baking dish. Peel and cut 2 apples into 1 inch cubes and add them to the baking dish. Gently mix the bread and apples to evenly spread them out.
Step Two: In a medium bowl, add the 4 eggs and 3 cups of Hiland Dairy Eggnog plus 1 teaspoon of cinnamon and 1 teaspoon of nutmeg. Whisk together until fully combined.
Pour the eggnog mixture over top of the bread and apples evenly. I like to gently press down on the bread piece to make sure they are getting coated in the eggnog mixture before baking.
Step Three: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes. Eggnog mixture should be firm but still have some jiggle to it. Remove from the oven and let set while making the creamy eggnog sauce.
Step Four: Sauce: In a small pot on medium heat, add the ¾ cup of Hiland Dairy Eggnog. ½ cup Hiland Milk, ½ cup sugar, 1 Tablespoon cornstarch and 4 Tablespoons of butter. Whisk together occasionally while heating and the butter starts to melt. After the butter has melted, continue to whisk constantly until the sauce thickens up. This takes around 10 minutes.
Step Five: Pour the sauce over the eggnog bread pudding, be sure to reserve some for individual extra sauce topping. Cut pieces and serve!
Can you make this Breakfast Casserole ahead of time?
Yes! And it’s very easy to do. Add the bread and apples to the baking dish, cover and refrigerate. Then separately mix the eggnog mixture, cover and refrigerate. Refrigerate up to 2 days ahead. Once ready to make, add the eggnog mixture to the bread and bake.
For the sauce: make as normal, cool and then place in an airtight container and refrigerate up to 4 days ahead. To warm, put in a pot on low heat until warmed.
This Bread Pudding recipe is incredibly versatile. You can change it up or add other favorite ingredients to make it yours. Here are some delicious suggestions for the Bread Pudding
Raisin Bread
Dinner Rolls
Add some rum to the eggnog mix
Chocolate Chips
Pecans
Strawberries
Caramel Sauce
And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).
This Eggnog Apple Bread Pudding with Creamy Eggnog Sauce is all things comfort, cozy, delicious and easy! Soft and sweet baked bread within an eggnog custard plus tart baked apples covered in the most addictive creamy eggnog sauce.
Bread Pudding
Butter for greasing pan
4 cups of French or Brioche Bread, day old and cut into 2 inch cubes
2 apples (I like Granny Smith or Honeycrisp), peeled and cut into 1 inch cubes
3 cups Hiland Dairy Eggnog
4 eggs
1 teaspoon ground Cinnamon
1 teaspoon ground Nutmeg
Creamy Eggnog Sauce
¾ cup Hiland Dairy Eggnog
½ cup Hiland Dairy Milk
½ cup sugar
1 Tablespoon cornstarch
4 Tablespoons butter
Preheat the oven to 375 degrees. Prepare a 9×13 baking dish by generously greasing it with butter.
Cut day old bread (about 4 cups but enough to fill the pan generously) into 2 inch cubes. Add to the baking dish. Peel and cut 2 apples into 1 inch cubes and add them to the baking dish. Gently mix the bread and apples to evenly spread them out.
In a medium bowl, add the 4 eggs and 3 cups of Hiland Dairy Eggnog plus 1 teaspoon of cinnamon and 1 teaspoon of nutmeg. Whisk together until fully combined.
Pour the eggnog mixture over top of the bread and apples evenly. I like to gently press down on the bread piece to make sure they are getting coated in the eggnog mixture before baking.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes. Eggnog mixture should be firm but still have some jiggle to it. Remove from the oven and let set while making the creamy eggnog sauce.
Creamy Eggnog Sauce: In a small pot on medium heat, add the ¾ cup of Hiland Dairy Eggnog. ½ cup Hiland Milk, ½ cup sugar, 1 Tablespoon cornstarch and 4 Tablespoons of butter. Whisk together occasionally while heating and the butter starts to melt. After the butter has melted, continue to whisk constantly until the sauce thickens up. This takes around 10 minutes.
Pour the sauce over the eggnog bread pudding, be sure to reserve some for individual extra sauce topping. Cut pieces and serve!
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