Slow Cooker Eggnog Bread Pudding: Comfort Christmas Dessert
Inside: The addition of eggnog combined with the comforting rich flavor of cinnamon, nutmeg, and vanilla makes a traditional bread pudding extra special for the holiday season, and the crockpot makes this delicious dessert so easy!
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The holidays are a time for all the delicious sweet treats. One of my favorite throw-together Christmas desserts is this simple recipe for Slow Cooker Eggnog Bread Pudding. It’s the perfect ending for cozy gatherings or just a weeknight family dinner. It’s like a warm (slightly boozy) holiday hug in a bowl!
The best part? You can prep it in minutes and set your slow cooker, freeing up valuable oven space for holiday meals, and also freeing you up to enjoy the festivities.
Ingredients You’ll Need for this Eggnog Bread Pudding Recipe.
Ingredients for the Eggnog Bread Pudding:
- 8-10 cups of cubed French bread (or any hearty or stale bread you prefer)
- 4 large eggs
- 2 1/2 cups egg nog
- 4 tablespoons (half a stick) melted butter
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons vanilla extract
- 1/3 cup chopped pecans
Ingredients for the Rum Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1/2 cup heavy cream
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
Instructions for Crockpot Eggnog Bread Pudding.
1. Prep the Crockpot: Grease the crockpot with baking spray, butter, or nonstick cooking spray.
2. Prepare the Bread: Cut the loaf of bread into 1-inch cubes with a serrated knife. (I found one loaf of French bread made around 11 cups so I used it all.) Place the bread cubes in the greased crockpot.
3. Make the Eggnog Custard: In a large mixing bowl, whisk the eggs. Add the eggnog, melted butter, brown sugar, cinnamon, nutmeg, and vanilla extract, and whisk until well combined.
SH&H Tip: Never add hot butter directly to eggs to keep from cooking them. Let the melted butter cool slightly and add it after the eggnog to be safe.
4. Combine with Bread: Pour the eggnog mixture over the bread, then mix it together gently to ensure the bread pieces are evenly coated.
5. Add the Pecans: Sprinkle the chopped pecans over the top of the bread pudding.
6. Slow Cooker Time: Set it to cook on low for 3-4 hours, or until a knife comes out fairly clean. (Mine only took 3 hours but older crockpots may take longer). Don’t overcook or it will dry out.
7. Serve: Cut out individual servings and place in a bowl or on a plate drizzled with the rum sauce (instructions are next).
How to Make Rum Sauce for Your Bread Pudding.
The eggnog pudding is delicious on its own, but for me the sauce makes or breaks any bread pudding. Here’s how to make a rich, buttery boozy sauce that puts bread pudding over the top:
1. Melt the Butter: In a small saucepan, melt the butter over medium heat.
2. Add the Sugar and Cream: Once the butter is melted, whisk in the brown sugar, white sugar, and heavy cream. Stir constantly, allowing the mixture to come to a gentle simmer. Continue to cook for about 2-3 minutes until the sauce thickens slightly.
3. Add the Rum and Vanilla: Stir in the dark rum and vanilla extract. Let the sauce simmer on low for an additional 2-3 minutes, allowing the flavors to blend and the sauce to thicken further. Keep an eye on it and stir occasionally to make sure it doesn’t burn.
4. Serve: Pour the rum sauce over individual servings of warm eggnog bread pudding.
Frequently Asked Questions (FAQs).
Ways to Serve Eggnog Bread Pudding.
As if this recipe wasn’t scrumptious enough, there are so many ways to customize this holiday dessert! Try any of these toppings:
- Fresh fruit or sliced bananas and a drizzle of maple syrup for breakfast
- Scoop of vanilla ice cream
- Dusting of powdered sugar
- Dollop of whipped cream
- Drizzle of caramel sauce
- Carmelized Bananas Foster
- Candied pecans
- Chocolate chips
Slow Cooker Eggnog Bread Pudding Printable Recipe Card.
Crockpot Eggnog Bread Pudding
Ingredients
For the Eggnog Bread Pudding:
- 8-10 cups Cubed French bread or any bread you prefer
- 4 Large eggs
- 2 1/2 cups Eggnog
- 4 tablespoons Melted butter (half a stick)
- 1 cup Brown sugar
- 2 teaspoons Cinnamon
- 1 teaspoon Ground nutmeg
- 2 tablespoons Vanilla extract
- 1/3 cup Chopped pecans
For the Rum Sauce:
- 1 stick Unsalted butter
- 1/2 cup Brown sugar
- 1/2 cup White granulated sugar
- 1/2 cup Heavy cream
- 2 tablespoons Dark rum
- 1 teaspoon Vanilla extract
Instructions
Make the Eggnog Bread Pudding:
- Prep the Crockpot: Grease the crockpot with baking spray, butter, or nonstick cooking spray.
- Prepare the Bread: Cut the loaf of bread into 1-inch cubes. (I found one loaf of French bread made around 11 cups so I used it all.) Place the cubed bread in the greased crockpot.
- Make the Custard: In a large mixing bowl, whisk the eggs. Add the eggnog, melted butter*, brown sugar, cinnamon, nutmeg, and vanilla extract, and whisk until well combined. *Never add hot butter directly to eggs to keep from cooking them. Let the melted butter cool slightly and add it after the eggnog to be safe.
- Combine with Bread: Pour the custard mixture over the bread, then mix it together gently to ensure the bread is evenly coated.
- Add the Pecans: Sprinkle the chopped pecans over the top.
- Slow Cooker Time: Set it to cook on low for 3-4 hours, or until a knife comes out fairly clean. (Mine only took 3 hours but older crockpots may take longer). Don’t overcook or it will dry out.
Make the Rum Sauce:
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Add the Sugar and Cream: Once the butter is melted, whisk in the brown sugar, white sugar, and heavy cream. Stir constantly, allowing the mixture to come to a gentle simmer. Continue to cook for about 2-3 minutes until the sauce thickens slightly.
- Add the Rum and Vanilla: Stir in the dark rum and vanilla extract. Let the sauce simmer for an additional 2-3 minutes, allowing the flavors to blend and the sauce to thicken further.
- Serve: Pour the rum sauce over individual servings of warm eggnog bread pudding.
Let us know in the comments if you give this or any of my recipes a try—and tag me on Instagram so I can share it in my stories!
Happy holiday baking!
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