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Eggnog Bread Pudding with Butterscotch Sauce
A rich and festive eggnog bread pudding made with cinnamon swirl bread, eggnog, and topped with a butterscotch sauce!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Author Sarah @ The Gold Lining Girl
- 12 slices or 1 loaf cinnamon-swirl bread I don't like raisins, but you can certainly go that route
- 3 1/2 c. eggnog
- 1 large egg
- 3 egg whites
- 2 tsp. vanilla
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1 - 12 oz. jar butterscotch sauce
Lightly toast bread and cut into bite-sized pieces.
Spread bread pieces evenly in a lightly greased 2-qt. baking dish.
In a large bowl, whisk together eggnog, egg, egg whites, vanilla, nutmeg, and cinnamon.
Pour over bread and let stand for 15 minutes.
Bake at 350 degrees for 35-45 minutes, or until it appears set when dish is lightly jiggled.
Allow bread pudding to cool for 15-20 minutes, then drizzle warmed butterscotch over it before serving.