Sunday, October 25, 2015

Eggnog Butter Pecan Bread Pudding

This Eggnog Butter Pecan Bread Pudding is in the running for my top recipes of 2015. It is delicious and very rich recipe that was adapted from the wonderful Creole Contessa.

With our changes, a half heavy cream and half eggnog mixture was used, so it doesn't have an overwhelming eggnog flavor. The original recipe called for 2 cups of milk chocolate chips, which we added. I do feel as though these could be left out to cut down a bit on the sweetness.

While the original recipe uses day old glazed doughnuts, we went with a 27 oz. loaf of Cinnamon Challah from a local (and amazing!) bakery, On the Rise Bread Co. If you go this route, cut or tear your pieces into one inch pieces. I would say this came to about 10-12 cups using the 27 oz. loaf.

All in all, if I were to do this one over I would cut the glaze recipe in half, omit the chocolate chips, and consider reducing the amount of sugar by half. If you stick with the original recipe, have no fear, it is extremely delicious just the way it is. The wonderful thing about recipes in tailoring them to suit your tastes. Enjoy!

Eggnog Butter Pecan Bread Pudding
Makes a 9x13-inch pan, roughly 12 servings


  • 10-12 cups cinnamon challah bread cut into 1 inch pieces
  • 8 eggs, beaten
  • 1 cup heavy whipping cream
  • 1 cup eggnog (use your favorite brand)
  • 1 1/3 cup sugar
  • 2 cups milk chocolate chips (optional, it is very rich even without the chocolate)
  • 1 Tablespoon vanilla
  • 1 Tablespoon butter, room temperature
  • For the Pecan Topping:
  • 2 cups pecans, chopped
  • 1 cup brown sugar
  • 1 stick butter (8 Tablespoons), room temperature
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/2 stick butter (4 Tablespoons), unsalted, room temperature
  • 1 Tablespoon heavy cream
  • 1/2 teaspoon vanilla


  1. Preheat oven to 350f degrees. Butter a 13x9 inch dish with 1 tablespoon of softened butter.
  2. Place the one inch pieces of cinnamon challah in the buttered dish.
  3. Mix eggs, heavy cream, sugar, and vanilla in a separate bowl, beat well. Pour batter mixture over doughnuts and press down to soak doughnuts. Top mixture with chocolate chips, if using.
  4. To Prepare Pecan Topping: Mix brown sugar, pecans and butter together until crumbly. Place nut mixture over chocolate chips. Bake bread pudding at 350 degrees for 45-50 minutes.
  5. To Prepare Cream Cheese Glaze: Place all ingredients into a mixer and mix well. Heat mixture in microwave for about 15 seconds to thin. Remove bread pudding from oven, drizzle with the cream cheese glaze. Allow bread pudding to cool for 15-20 minutes before serving.

Recipe adapted from Creole Contessa.