Go Back
+ servings
cranberry bread pudding with a cream cheese topping on a white plate with a gold rim
Print Recipe
5 from 13 votes

Cranberry Eggnog Bread Pudding with a Bourbon Cream Cheese Frosting

When it comes to comfort food bread pudding is high on my list!  And to celebrate the holiday season I've made my classic into Cranberry Eggnog Bread Pudding with a Bourbon Cream Cheese Frosting!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 252kcal


Bread Pudding

  • 1 loaf Potato Bread cut into cubes (more if you need it, the bread should mound high above your casserole dish.)
  • 4 cups Egg Nog
  • 3 Large Eggs
  • 1 cup Sugar
  • 2 tablespoons pure Vanilla
  • 1 teaspoon cinnamon
  • 1 cup fresh or frozen cranberries

Cream Cheese Frosting

  • ¼ lb butter - softened
  • 8 ounces cream cheese softened. (not whipped cream cheese)
  • 1 cup Confectioners sugar (aka 10X) more if you like it sweeter
  • 1 tablespoon bourbon, whiskey or rum (use vanilla extract for a non alcoholic version)


Bread Pudding

  • Preheat the oven to 350 degrees and get out a 9 x 9 baking dish
  • cut potato bread into cubes and place in a baking dish
  • mix in the cranberries with the cut bread
  • In your mixer or a large container, mix the eggnog, eggs, sugar, cinnamon and vanilla together, making sure all the eggs are beaten into the milk and all the sugar has been incorporated.
  • pour this mixture over the cut bread, mixing it well so that all of the bread has absorbed some of the milk. Let it sit for at least 15 minutes, overnight in the fridge is even better.
  • Cover the prepared bread pudding with cling wrap (don't worry it won't melt then with aluminum foil and Bake for One hour at 350 degrees)
  • Uncover and continue to bake for 15 minutes more or until the center is fully set.  
  • The bread pudding will rise quite a bit, but sadly it will fall, this won't affect the flavor.

Cream Cheese Frosting

  • Whip the butter and cream cheese in your mixture at high speed to get some air into it.
  • Turn the mixer down all the way and add the confectioner's sugar gradually increasing the speed
  • Add the vanilla and mix well
  • spread cream cheese frosting over the warm bread pudding, serve and enjoy.


** To make this non-alcoholic you can use vanilla in the frosting instead of bourbon.


Calories: 252kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 142mg | Potassium: 143mg | Sugar: 25g | Vitamin A: 545IU | Vitamin C: 1.8mg | Calcium: 104mg | Iron: 0.3mg