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Eggnog Bread Pudding with Brandy Sauce


At some point during the Christmas season, I just have to make one of Spouse’s favourites: a soul-warming, decadent, creamy bread pudding. She loves any type of bread pudding, especially if it comes with an indulgent, warm, sweet sauce poured over top. This particular version hits all the right points for a great bread pudding with a festive flair. I like adding a sparkling layer of coarse-grained turbinado sugar on top for a contrasting thin crunchy layer that also adds to its holiday appeal.


Kim Hart Macneill

Recipe courtesy of Barry Parsons, author of Rock Recipes Christmas


  • 5-6 cups white bread cubes
  • 1 tsp freshly grated nutmeg
  • 1½ cups whipping cream
  • 1½ cups milk
  • 3 tbsp brandy (optional)
  • 3 eggs
  • 3 egg yolks
  • ⅔ cup sugar
  • 1 tbsp vanilla extract
  • pinch salt
  • ¼ cup turbinado sugar (optional)


  1. Remove all the crust from the bread slices and cut them in small cubes or just into half slices. You’ll need enough to fill the baking dish you’re using, so let that be your guide.
  2. Preheat oven to 350°F (325°F for glass bakeware). Grease an 8x8- or 9x9-inch baking dish well.
  3. Sprinkle half the nutmeg onto the bread cubes and toss well.
  4. Sprinkle on the other half of the nutmeg and toss the cubes again. This helps distribute the nutmeg evenly throughout the pudding.
  5. Whisk together the cream, milk, brandy, eggs, egg yolks, sugar, vanilla extract, and salt.
  6. Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked.
  7. Let the pudding stand for 30 minutes to completely absorb the liquid. You can then sprinkle the turbinado sugar on top if you are using it.
  8. Bake for about 40-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.

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