Eggnog Bread Pudding

Eggnog Bread Pudding


This gluten free bread pudding is easy to make and chock full of holiday flavor. Pop a pecan or two on top of each pudding before baking for an attractive presentation.


3 slices Classico del Mastro Panettiere / Classic / Maestro Classic
1 egg
1/4 cup eggnog
3 tbsp brown sugar
1/2 tsp vanilla extract
1/8 tsp nutmeg
1/8 tsp cinnamon
3 tbsp pecans, roughly chopped
For the sauce:
3 tbsp eggnog
3 tbsp brown sugar


  • Preheat the oven to 160°C. Grease 4 wells of a muffin tin and set aside.
  • In a medium sized bowl, whisk together the egg, eggnog, vanilla and spices.
  • Add the bread to the bowl and stir to combine, then add the pecans and stir again.
  • Allow the mixture to stand for at least 5 minutes, so the bread can absorb the eggnog mixture.
  • Divide the batter evenly among the 4 prepared muffin wells. Bake for 20-25 minutes.
  • While the bread pudding is baking, combine the sauce ingredients in a small saucepan.
  • Warm over low heat until the sugar crystals dissolve, stirring often, being careful not to burn.
  • If you'd like a smoother sauce, finish it with 2 teaspoons of butter or coconut oil.
  • When the puddings are done baking, allow them to cool in the pan for 10 minutes.
  • Then gently pop them out, drizzle with the sauce, and enjoy.
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