This Eggnog Bread Pudding Is Delicious, But It’s The Awesome Glaze That Will Blow You Away!

If you’re not in the mood for cereal or oatmeal, this will also make the perfect breakfast. It’s easy to prepare and you could even make some of the preparations ahead the night before and simply bake it when you’re ready!

Of course you could also use homemade biscuits for this, if you happen to have some leftovers from last night’s dinner. And you can boost the holiday flavors by adding some cinnamon or even cardamom! For family gatherings, I always make 2 batches of this. One with rum in the glaze and one without, for the kids. This is so yummy, you’re going to want to make this year ’round!



1 can of Pillsbury grands flaky layers biscuits

4 Eggland’s eggs

1 cup Eggnog

1 cup Domino sugar

1 tsp vanilla extract

1 Tbsp nutmeg


1 cup Domino powdered sugar

a few splashes of Rum



Bake the biscuits, let cool.

Combine the eggs, sugar, vanilla, nutmeg and eggnog until smooth.

Cube up the cooled biscuits to about a 1″ size.

Gently mix them into the custard, making sure to evenly coat them very well, let them soak for about 10 minutes, stirring occasionally.

Pour the biscuit/custard mixture into a baking dish. Bake, uncovered at 350 F for about 30 minutes, or until it’s golden and cooked all the way through.

Make the glaze:

Add the rum a little bit at a time, into the powdered sugar. Stir until it’s to your desired thickness.




Quick tip: Double the ingredients and use a larger pan – you won’t be sorry!