Old-Fashioned Bread Pudding

The ooey gooey bread pudding of your dreams. 


For The Bread Pudding

  • 2 Cups Sugar
  • 5 Eggs
  • 1 Cup Milk
  • 1 Cup Eggnog
  • 2 Tsp Vanilla
  • 1 Loaf French Bread
  • 1 TBS Cinnamon
  • 1 Tsp Nutmeg

For the Brown Sugar Topping

  • 1 Cup Brown Sugar
  • 1/4 Cup Butter 1/2 Stick
  • 1 Cup Pecans Chopped

For The Sauce

  • 1 Cup Sugar
  • 1 Egg Beaten
  • 1/2 Cup Butter 1 Stick
  • 2 Tsp Vanilla
  • 1 Tsp Rum Extract


For The Bread Pudding

  1. Tear 1 loaf french bread into tiny bite-size pieces and let stale overnight. When ready, add stale bread to 9x13 pan

  2. Mix together sugar, eggs, eggnog and, milk in a bowl. Add vanilla, cinnamon, and nutmeg. 

  3. Pour mixture over stale bread and let sit for 10-15 minutes stir a bit to ensure bread is well coated. 

Brown Sugar Crumble

  1. Mix together brown sugar softened butter and pecans. Spread mixture over bread pudding 

  2. Bake at 350 degrees for 35-45 minutes 


  1.  During the last few minutes of baking, melt butter then add sugar until dissolved. Add beaten egg and whisk together quickly over medium heat. Remove from heat and add vanilla and rum extract.