Desserts · Part 3 of 3: Tips & recipe card

Crockpot Eggnog Rum Brioche Bread Pudding Tips, FAQ & printable recipe

Name: Crockpot Eggnog Rum Brioche Bread Pudding
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1 loaf challah or brioche bread, cut into 1-inch cubes; 1 cup white chocolate chips; 5 large eggs; 2 1/2 cups rich holiday eggnog; 2 tsp dark spiced rum extract; 1 tsp ground cinnamon; 1/2 tsp freshly grated nutmeg; 1/4 cup unsalted butter; 2 tbsp dark rum; 1 cup confectioners' sugar

By Clara Weller · Oct 17, 2026

A festive bowl of golden eggnog rum bread pudding drizzled with creamy glaze and dusted with fresh nutmeg.

Prep: 15 min
Cook: 3 h
Total: 3 h 15 min
Serves: 8

Tips for success

For the best texture, use day-old challah or brioche. If your bread is fresh, cut it into cubes and spread them on a baking sheet to dry for an hour.

This helps the bread absorb the custard without becoming mushy. Also, do not skip the resting time after pouring the custard — it allows the bread to soak evenly.

When making the glaze, whisk constantly to prevent the sugar from clumping. If the glaze is too thick, add a teaspoon of milk or rum to reach the desired consistency.

For a non-alcoholic version, use rum extract instead of dark rum, but reduce the amount to 1 teaspoon. The glaze can also be made ahead and reheated gently before serving.

Variations

Chocolate Chip Eggnog Bread Pudding: Swap the white chocolate chips for semi-sweet or dark chocolate chips. The rich chocolate pairs beautifully with the spiced eggnog custard, creating a more indulgent dessert. Add a teaspoon of orange zest to the custard for a bright twist.
Bourbon Pecan Bread Pudding: Replace the dark rum with bourbon in both the custard and the glaze. Add 1/2 cup of toasted pecans along with the bread layers. The nutty crunch and smoky bourbon flavor add depth and a Southern touch.
Spiced Apple Bread Pudding: Layer 1 cup of diced peeled apples with the bread. Add 1/2 teaspoon of apple pie spice to the custard. The apples soften during cooking and add a fruity sweetness that complements the eggnog. Use apple cider instead of rum in the glaze for a family-friendly version.
Cranberry White Chocolate Bread Pudding: Fold 1/2 cup of dried cranberries into the bread mixture along with the chocolate chips. The tartness of the cranberries balances the sweetness of the white chocolate and adds a festive red color. Increase the cinnamon to 1 1/2 teaspoons for extra warmth.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
Freezer: Freeze the bread pudding (without glaze) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave.
Reheat: Reheat individual portions in the microwave for 1-2 minutes, or place in a 350°F (175°C) oven for 10 minutes.

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. The glaze can be stored separately in a jar and reheated in the microwave or on the stovetop before serving.

To reheat individual portions, microwave on medium power for 1-2 minutes, or place in a 350°F (175°C) oven for 10 minutes.

Assemble the bread pudding up to 24 hours in advance: layer the bread and chocolate, pour the custard, and cover. Refrigerate until ready to cook. Add 15-20 minutes to the cooking time if starting from cold. The glaze can also be made ahead and stored in the refrigerator for up to a week.

Serving ideas

Serve the bread pudding warm, straight from the slow cooker, with a generous drizzle of the warm rum glaze. The contrast of the warm, custardy pudding with the glossy, buttery glaze is irresistible.

For an extra touch, sprinkle with a little freshly grated nutmeg or a dusting of confectioners' sugar.

This dessert shines on a holiday dessert table alongside other classics like pumpkin pie or gingerbread. It also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. The rich, spiced flavors are comforting and festive, making it a crowd-pleaser for Christmas Eve gatherings.

Frequently asked questions

Can this bread pudding be made without alcohol?

Yes, simply omit the dark rum and use 2 teaspoons of rum extract instead. For the glaze, replace the rum with 2 tablespoons of milk or apple juice, and add 1/2 teaspoon of rum extract. The flavor will still be warm and spiced, just without the alcohol.

Why is the bread pudding soggy in the middle?

Sogginess usually means the custard did not set fully. Ensure the slow cooker is on LOW, not warm, and cook for the full 3 hours. Also, do not lift the lid during cooking. If the pudding is still wet after 3 hours, cook for an additional 15-20 minutes until a knife inserted near the center comes out clean.

Can this recipe be made in the oven instead of a slow cooker?

Yes, assemble the pudding in a buttered 9x13-inch baking dish. Bake at 350°F (175°C) for 45-50 minutes, or until set and golden. The cooking time is shorter, and the top will be more browned. Watch closely to avoid over-browning.

How long can this bread pudding sit out at room temperature?

Do not leave it out for more than 2 hours. Because it contains eggs and dairy, it should be refrigerated promptly. If serving at a gathering, keep it warm in the slow cooker on the warm setting for up to 2 hours, then refrigerate leftovers.

Can this recipe be doubled?

Yes, double all ingredients and use a larger slow cooker (at least 8 quarts) or cook in batches. Increase the cooking time by 30-45 minutes, and check for doneness with a knife. The pudding is done when the center is set and the temperature reaches 160°F (71°C).

Recipe card

Crockpot Eggnog Rum Brioche Bread Pudding

Prep 15 minCook 3 hTotal 3 h 15 minServes 8

Ingredients

1 loaf challah or brioche bread, cut into 1-inch cubes
1 cup white chocolate chips
5 large eggs
2 1/2 cups rich holiday eggnog
2 tsp dark spiced rum extract
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 cup unsalted butter
2 tbsp dark rum
1 cup confectioners' sugar

Instructions

Cut the challah or brioche into 1-inch cubes and place them in a large bowl. In a separate bowl, whisk the eggs until frothy. Add the eggnog, rum extract, cinnamon, and nutmeg, and whisk until well combined.
Spray the inside of a 6-quart slow cooker with nonstick spray. Place half of the bread cubes in the bottom, then sprinkle with half of the white chocolate chips. Repeat with the remaining bread and chocolate.
Pour the eggnog custard evenly over the bread layers. Use a spatula to gently press the bread down so all cubes are soaked. Let it sit for 10 minutes to absorb.
Cover the slow cooker and cook on LOW for 3 hours. Do not lift the lid during cooking. The pudding is done when the custard is set and the top is puffed and golden.
In a small saucepan, melt the butter over medium heat. Stir in the dark rum and confectioners' sugar. Whisk until smooth and warmed through, about 2 minutes.
Scoop the warm bread pudding into bowls and drizzle generously with the warm rum glaze. Serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories: 480
Protein: 12 g
Carbohydrates: 62 g
Fat: 20 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.