Creamy Eggnog Donut Bread — holiday bread pudding delight
Warm, boozy-sweet, and custardy, this Creamy Eggnog Donut Bread smells like the holidays the moment it comes out of the oven. Creamy Eggnog Donut Bread is a practical way to turn stale or day-old cake donuts into a tender, spoonable bread pudding that is richly spiced and glazed. After testing this recipe eight times with different donut types and eggnog ratios, I landed on a version that reliably yields a silky interior and a crisp, caramelized top.
This recipe comes from my years cooking in busy pastry kitchens where using leftover baked goods was standard practice. It’s forgiving, fast, and scales for a holiday brunch or small party. Below you’ll find why the technique works, ingredient guidance, exact steps with metric and imperial measures, expert tips, storage advice, and variations to suit diets and seasons. Let’s make something brilliant from simple things.
Why This Recipe Works
- The donuts act like cubed bread but add cake crumb and fat that enrich the custard, giving softer texture than plain bread.
- A 1:2 ratio of eggs to liquid creates a stable custard that sets firm enough to slice yet remains moist.
- Resting the soaked donuts for 20–30 minutes lets the custard fully penetrate for even texture and flavor.
- Baking at a moderate temperature yields a golden top while preventing curdling; finishing with a short broil adds caramelized spots.
- The simple eggnog glaze concentrates spice and sweetness, highlighting nutmeg and vanilla without overpowering the custard.
Ingredients Breakdown
- Donuts — 6 plain cake donuts (about 600 g / 21 oz total), cut into 2–3 cm (1-inch) pieces. Day-old donuts work best; very fresh donuts will break down more.
- Substitution: Use French toast-style challah or brioche (250 g / 2 cups) for a less sweet base. Expect a slightly firmer texture.
- Eggnog — 480 ml (2 cups). Provides richness and holiday spice.
- Tip: Use full-fat eggnog for creaminess; low-fat versions make a thinner custard.
- Large eggs — 4 large (about 200 g without shells). Bind the custard and provide structure.
- Granulated sugar — 100 g (1/2 cup). Balances eggnog sweetness.
- You can swap 50 g (1/4 cup) for brown sugar for molasses notes.
- Vanilla extract — 5 ml (1 tsp). Brings warmth and depth.
- Ground nutmeg — 1.25 ml (1/4 tsp) plus more for topping. Nutmeg reinforces eggnog flavor.
- Ground cinnamon — 1.25 ml (1/4 tsp). Optional but recommended.
- Salt — 1.5 g (1/4 tsp). Enhances all flavors.
- Unsalted butter, melted — 30 g (2 Tbsp). Adds silkiness to the custard.
- Optional mix-ins: 100 g (1/2 cup) dried cranberries or raisins; 75 g (1/2 cup) chopped walnuts or pecans.
- Warning: Add-ins absorb liquid. If using dried fruit, increase eggnog by 30–60 ml (2–4 Tbsp).
- Glaze: Confectioners’ sugar — 120 g (1 cup), plus 30–45 ml (2–3 Tbsp) eggnog for a pourable glaze and a pinch of nutmeg.
- Note: If you prefer non-dairy glaze, use almond or oat milk instead of eggnog.
Brand note: If you use a denser kosher salt like Morton, use about half the amount listed. Diamond Crystal is lighter.
Essential Equipment
- 9×5-inch (23×13 cm) loaf pan — this pan size keeps the pudding height even; an 8×4-inch pan will overflow.
- Mixing bowls (large and medium).
- Whisk and rubber spatula.
- Instant-read thermometer — for precise doneness (recommended).
- Cooling rack and small sieve for glazing.
- Optional: shallow baking dish and foil if you want to bake in a water bath for extra creaminess.
If you don’t have a 9×5 pan, use an 8×8-inch (20×20 cm) square pan; baking time will be shorter by 5–8 minutes. Cover loosely with foil if top browns too fast.
Step-by-Step Instructions
Prep time: 20 minutes; Cook time: 40–45 minutes; Inactive time: 20–30 minutes resting; Total time: 1 hour 15 minutes to 1 hour 35 minutes. Serves: 8 (1 slice each).
Step 1: Preheat and prepare the pan
Preheat oven to 175°C (350°F). Grease a 9×5-inch (23×13 cm) loaf pan with butter and line the bottom with parchment for easy removal. This ensures the bottom doesn’t stick and the loaf releases cleanly.
Step 2: Cut the donuts
Cut 6 plain cake donuts into roughly 2–3 cm (1-inch) cubes and place them in a large mixing bowl. Aim for similar sizes so the custard soaks evenly.
Step 3: Whisk the custard
In a medium bowl, whisk together 480 ml (2 cups) eggnog, 4 large eggs (about 200 g), 100 g (1/2 cup) granulated sugar, 30 g (2 Tbsp) melted butter, 5 ml (1 tsp) vanilla, 1.25 ml (1/4 tsp) nutmeg, 1.25 ml (1/4 tsp) cinnamon, and 1.5 g (1/4 tsp) salt until smooth and slightly frothy, about 30–40 seconds. This creates a cohesive custard that will set gently.
Step 4: Combine and soak
Pour the custard over the donut cubes and gently fold to coat. Press the top down lightly so most pieces are submerged. Let the mixture sit at room temperature for 20–30 minutes so the donuts absorb the liquid. You should see the texture transform from dry crumb to plump, custardy pieces.
Step 5: Add mix-ins and transfer
If using dried fruit or nuts, fold in 100 g (1/2 cup) dried cranberries or 75 g (1/2 cup) chopped nuts now. Transfer the soaked mixture to the prepared loaf pan, smoothing the top with a spatula. The mixture should rise to about 1–2 cm below the pan rim.
Step 6: Bake until just set
Bake for 40–45 minutes at 175°C (350°F). Rotate the pan halfway through at 20 minutes. Bake until the top is golden brown and an instant-read thermometer in the center reads 74°C (165°F), or until the center jiggles slightly but feels set. Do not overbake — the custard will firm as it cools.
Step 7: Rest and glaze
Let the loaf rest in the pan for 10 minutes, then transfer to a cooling rack. Meanwhile whisk 120 g (1 cup) confectioners’ sugar with 30–45 ml (2–3 Tbsp) eggnog and a pinch of nutmeg until smooth. Drizzle over the warm loaf and let set for 10 minutes before slicing.
Step 8: Finish and serve
If you want a caramelized top, place under the broiler for 45–60 seconds to spot-brown (watch carefully). Slice into 8 pieces and serve warm. Leftovers taste great slightly chilled or reheated.
Expert Tips & Pro Techniques
- Common mistake: over-soaking the donuts. If they fall apart, the pudding will be dense. Soak 20–30 minutes; watch for a custardy but not soupy texture.
- Use an instant-read thermometer. 74°C (165°F) is the safe, ideal internal temperature for custards and prevents a grainy, overcooked texture.
- Make-ahead: Assemble the soaked mixture in the pan, cover tightly, and refrigerate up to 12 hours. Bake directly from the fridge—add 5–8 minutes to baking time.
- Professional trick for even set: After 25 minutes of baking, tent with foil for the last half to prevent excessive browning while allowing the center to finish cooking.
- Adaptation for richer texture: Replace 120 ml (1/2 cup) of eggnog with heavy cream for a silkier custard. This increases fat and richness.
- To avoid a soggy bottom, bake on the middle rack and make sure your loaf pan isn’t overfilled; excess liquid will pool and slow baking.
Storage & Reheating
- Refrigerator: Store cooled slices in an airtight container for up to 4 days. For best texture, keep the glaze separate or wrapped in parchment.
- Freezer: This bread pudding freezes well. Wrap tightly in plastic wrap and foil, or freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat slices in a 175°C (350°F) oven for 8–10 minutes until warmed through. For single slices, a toaster oven at medium for 5–7 minutes works. Avoid microwaving for long periods; it can make the texture rubbery.
Variations & Substitutions
- Cranberry-Orange: Add 100 g (1/2 cup) dried cranberries and the zest of 1 orange. Keep eggnog the same. Baking time unchanged.
- Boozy Rum: Stir 30 ml (2 Tbsp) dark rum into the custard for an adult version. Reduce eggnog by 30 ml (2 Tbsp) to keep liquid balance.
- Gluten-Free: Use 6 gluten-free cake donuts or 250 g (2 cups) gluten-free brioche cubes; add 1/4 tsp xanthan gum if your base is crumbly. Increase bake time by 3–5 minutes.
- Egg-Free (for topping or custard alternative): Replace eggs with 200 g (3/4 cup + 2 Tbsp) silken tofu blended until smooth and whisked with 30–45 ml (2–3 Tbsp) cornstarch; results will be denser and slightly different in flavor.
- Lower Sugar: Reduce granulated sugar to 50 g (1/4 cup) and use a sugar-free glaze made with powdered erythritol if desired. Expect slightly less caramelization.
Serving Suggestions & Pairings
- Serve warm with a dollop of lightly whipped cream and a dusting of nutmeg.
- Pair with strong coffee or a lightly spiced hot mulled cider for brunch.
- For a boozy finish, offer a small glass of spiced rum or a coffee liqueur alongside.
- Try with a citrusy side like orange-sliced fruit or a cranberry compote to cut the richness. Pair with our Garlic Roasted Potatoes for a savory holiday spread.
Nutrition Information
Serving size: 1 slice (1/8 of loaf). Yield: 8 servings.
Per serving (estimated):
- Calories: 420 kcal
- Total Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 120 mg
- Sodium: 320 mg
- Total Carbohydrates: 54 g
- Dietary Fiber: 1 g
- Sugars: 30 g
- Protein: 7 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my donut bread turn out dry?
A: Most likely it was overbaked or the donuts absorbed too little custard. Check for 74°C (165°F) in the center and look for a slight jiggle. Reduce bake time by 5–7 minutes next time.
Q: Can I make this without eggs?
A: You can use blended silken tofu plus cornstarch as a binder, but texture will be denser and less custardy. Expect a firmer result and longer bake time.
Q: Can I double this recipe to serve more people?
A: Yes. Use two 9×5-inch pans or a 9×13-inch baking dish. Baking time may increase by 10–15 minutes; check doneness with a thermometer.
Q: Can I prepare this the night before?
A: Absolutely. After soaking the donuts in custard, cover the pan and refrigerate up to 12 hours. Bake from chilled and add 5–8 minutes to the baking time.
Q: How long does this keep in the fridge?
A: Stored airtight, it keeps 3–4 days in the refrigerator. Warm slices in a 175°C (350°F) oven for best texture before serving.
Q: Can I use yeast donuts or glazed donuts?
A: You can, but glazed donuts add extra sweetness and can caramelize heavily on top. Yeast donuts yield a lighter crumb; cake donuts give denser, richer results. Adjust sugar down if using very sweet donuts.
Q: How do I prevent the top from burning while the center cooks?
A: Tent the loaf with foil after 25 minutes and finish baking. Alternatively, move to a lower oven rack so the top is further from the heating element.
Conclusion
This Creamy Eggnog Donut Bread is a smart, seasonal way to repurpose leftover donuts into a showstopping holiday dessert. For a cranberry-studded twist and step-by-step inspiration, see Cranberry Eggnog Doughnut Bread Pudding — Foodie With Family. If you want another take on eggnog and donuts turned into pudding, check out Eggnog Donut Bread Pudding | Tasty Kitchen. Enjoy warm, and save a slice for breakfast tomorrow.
Print
Creamy Eggnog Donut Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A holiday bread pudding delight made with stale cake donuts, richly spiced and glazed with eggnog.
Ingredients
- 6 plain cake donuts, cut into 2–3 cm pieces
- 480 ml (2 cups) eggnog
- 4 large eggs
- 100 g (1/2 cup) granulated sugar
- 5 ml (1 tsp) vanilla extract
- 1.25 ml (1/4 tsp) ground nutmeg
- 1.25 ml (1/4 tsp) ground cinnamon
- 1.5 g (1/4 tsp) salt
- 30 g (2 Tbsp) unsalted butter, melted
- Optional: 100 g (1/2 cup) dried cranberries or raisins
- Optional: 75 g (1/2 cup) chopped walnuts or pecans
- For glaze: 120 g (1 cup) confectioners’ sugar
- 30–45 ml (2–3 Tbsp) eggnog
- Pinch of nutmeg
Instructions
- Preheat oven to 175°C (350°F) and grease a 9×5-inch loaf pan.
- Cut the donuts into cubes and place in a large mixing bowl.
- Whisk together eggnog, eggs, sugar, melted butter, vanilla, nutmeg, cinnamon, and salt until smooth.
- Pour the custard over the donut cubes and let the mixture sit at room temperature for 20–30 minutes.
- If using dried fruit or nuts, fold them in and transfer to prepared loaf pan.
- Bake for 40–45 minutes or until golden brown and set in the center.
- Let the loaf rest for 10 minutes, then transfer to a cooling rack.
- Whisk together glaze ingredients and drizzle over the warm loaf.
- Finish under the broiler for 45–60 seconds if desired, then serve warm.
Notes
For a richer texture, replace a portion of eggnog with heavy cream. Make ahead by assembling and refrigerating until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg