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Eggnog Cranberry Bread Pudding with Vanilla Rum Sauce
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3.75 from 16 votes

Christmas Eggnog Cranberry Bread Pudding with Vanilla Rum Sauce

If you make this Eggnog Cranberry Bread Pudding with the Vanilla Rum Sauce for the family, it will wake them up, because the aroma is quite delightful! ;)
Prep Time5 minutes
Cook Time30 minutes
Course: Breakfast, Brunch
Keyword: bread pudding, christmas, cranberry, eggnog, rum, vanilla
Servings: 9
Author: Kim Lange


Eggnog Cranberry Bread Pudding

  • 3-½ cups cubed day-old bread or 1 can of Pillsbury Grand Biscuits baked and cut into cubes to fill a 9x9-inch baking dish
  • 1 cup fresh cranberries
  • 3 ½ cups eggnog
  • 4 large eggs
  • 1 Tablespoon vanilla extract

Vanilla Rum Sauce

  • ½ cup butter
  • ½ cup sugar
  • ½ cup firmly packed brown sugar
  • ½ cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla rum or dark rum


  • Preheat oven to 325 degrees.

Eggnog Cranberry Bread Pudding

  • Spray 9x9 pan and fill it with the cubed bread and add cranberries.
  • in a bowl, whisk eggs, vanilla and eggnog together well.
  • Pour eggnog mixture over the bread and cranberries and push bread down to soak in eggnog mixture.
  • Let soak for 15 minutes before transferring pan to oven.
  • Bake for 30 - 40 minutes.
  • You can sprinkle powdered sugar on top or make some of this...

Vanilla Butter Sauce

  • Combine all sauce ingredients except vanilla and rum in 1-quart saucepan.
  • Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
  • Stir in vanilla and rum.
  • To serve, spoon warm bread pudding into individual dessert dishes and serve with sauce.
  • Store refrigerated.


Use croissants, brioche, French bread as other options for the bread substitutions