Turn seasonal eggnog into a rich and comforting Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup. Perfect for a special holiday breakfast, brunch, or dessert, this custardy croissant bread pudding is buttery, soft, and wonderfully indulgent.
Every season seems to have its signature flavor. September brings peaches, November is full of pumpkin, and December belongs to cozy holiday ingredients. For me, one of the best December flavors is eggnog.
It is funny because eggnog is not always something I reach for as a drink, but when it comes to baking with eggnog, I love it. Its creamy texture, gentle spice, and rich flavor make it a natural choice for holiday desserts and special breakfast recipes. It adds sweetness, warmth, and a festive touch without needing a long list of extra ingredients.
This Eggnog Croissant Bread Pudding came together after I had extra eggnog in the refrigerator. I had bought it for another recipe and did not end up using it, but every time I opened the fridge, there it was. As the expiration date got closer, I knew it needed to become something delicious. Bread pudding was the perfect answer.
I had also been thinking about a croissant French toast recipe I had saved years ago. That idea made the connection easy: buttery croissants, rich eggnog custard, and a warm caramel eggnog syrup poured over the top. Croissants already have a tender, flaky texture and plenty of butter, so they make this bread pudding feel extra luxurious. Once they soak up the eggnog mixture and bake until golden, the result is soft in the center with lightly crisp edges on top.
Bread pudding is often served as dessert, but this version also feels right at home on a holiday breakfast or brunch table. It is not an everyday breakfast, but it is exactly the kind of special dish that works beautifully for December mornings, Christmas brunch, or a cozy weekend when you want something memorable.
The method is simple. Croissants are cut into cubes and placed in a baking dish. Eggs are whisked with eggnog, sugar, vanilla extract, rum extract, and nutmeg, then poured over the croissants. After a short rest, the bread has time to absorb the custard before baking. The eggs help create that classic bread pudding texture: creamy, soft, and custard-like without being heavy.
The Caramel Eggnog Syrup is what makes this recipe feel truly special. Eggnog and caramel are a wonderful combination, and the syrup brings a sweet, buttery finish to every serving. It is made with butter, sugar, eggnog, and baking soda. The mixture bubbles as it cooks, so a larger saucepan is important. As the syrup cools, it thickens into a rich topping that pairs perfectly with the warm bread pudding.
If you have day-old croissants, this recipe is a great way to use them. Slightly stale croissants absorb the custard well, but fresh croissants can also be used. Serve the bread pudding warm with the syrup spooned over the top for the best texture and flavor.
More Eggnog Recipes:
Eggnog Bread with Eggnog Glaze
Eggnog Truffles
Eggnog Cookies
Eggnog Cupcakes with Caramel Eggnog Buttercream
Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup
Ingredients
Bread Pudding:
- 4 full size croissants
- 3 eggs
- 2 cups eggnog
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1/8 teaspoon ground nutmeg
Syrup:
- 1/2 cup butter
- 1/2 cup sugar
- 3/4 cup eggnog
- 1 teaspoon baking soda
Instructions
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Preheat the oven to 350ºF. Spray a 2-quart baking dish with nonstick cooking spray.
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Cut the croissants into cubes and place them in the prepared baking dish.
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Crack the eggs into a large bowl and lightly whisk. Add the eggnog, sugar, vanilla extract, rum extract, and nutmeg, then whisk until combined. Pour the mixture over the cubed croissants. Gently press the croissants down so all the pieces are soaked in the custard. Let the mixture sit for 10 minutes.
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Bake until the center is set and the top is golden brown, about 30 to 35 minutes.
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While the bread pudding bakes, prepare the syrup. Melt the butter in a large saucepan. Use a larger pan because the mixture will bubble when the eggnog and baking soda are added. Stir in the sugar and cook until the mixture turns a caramel color, about 6 to 8 minutes. It may look like it is separating, but that is normal. Slowly whisk in the eggnog. The mixture will bubble and may seize at first; keep whisking until smooth. Bring it back to a bubble and boil for 1 to 2 minutes. Remove from the heat and whisk in the baking soda. Let the syrup cool slightly before serving.
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Serve the bread pudding warm with the caramel eggnog syrup spooned over the top.
Recipe Notes:
This post was created in a working relationship with the American Egg Board and was sponsored. America’s egg farmers launched the Good Egg Project to help educate people about where eggs come from and to encourage eating good and doing good every day. They are committed to doing what is right for their hens, the environment, and their communities, and they are proud to provide affordable and nutritious food.
Follow along with #recipeeggchange for more holiday recipe inspiration.