Are you all ready for Christmas? We’ve been busy with some last minute shopping and of course LOTS of baking. That is probably my favorite part about the season. All of the wonderful smells from nutmeg, cinnamon, ginger, eggnog… This recipe came about when I had some leftover cinnamon rolls that needed a use, and realized that an eggnog bread pudding would be divine!
So I chopped them up, followed this recipe from Rhodes rolls, and ended up with a bread pudding that was YUMMY. Eggnog isn’t really my favorite on it’s own, but when baked into something sweet…. you just can’t go wrong!
This pudding is so good when it’s warm. I suggest eating it right out of the oven. Leftover’s aren’t as great. We liked it plain, but I think next time I might whip up a quick cinnamon glaze to go over the top. It is such a fun way to either start or end your day! You can even get a little crazy and pour a ice cold glass of eggnog to go along with your pudding. Get in a double dose before the season ends!
What Christmas treat are you waiting to enjoy? I’d love to hear if you have a family recipe or tradition that only comes around this time of year. Eggnog is a seasonal joy in our home that I like to incorporate into every recipe. I’d have to say that’s this years flavor of choice!
Eggnog Bread Pudding
- 12 cinnamon rolls day old is best & not iced
- 2 cups eggnog
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon nutmeg
- 2 teaspoon vanilla
Chop your cinnamon rolls into bite sized pieces. Combine all ingredients into a large bowl and give it a good stir.
Refrigerate for at least 30 minutes.
Preheat your oven to 350 degrees and spray a 9 inch square pan with non-stick spray. Pour your bread pudding mixture into the pan and cook for 45 minutes, or until a knife inserted into the center comes out clean.