This festive breakfast bake features golden cubes of keto-friendly bread submerged in a rich, spiced custard made with sugar-free eggnog and eggs. Infused with aromatic nutmeg and cinnamon, the pudding develops a soft, velvety interior while the top layers bake to a light, toasted crisp. Finished with a hint of vanilla and a dusting of powdered sweetener, it offers a warm and indulgent holiday meal that captures the creamy essence of traditional eggnog.

About This Recipe

The base of the dish is formed by sturdy cubes of low-carb bread that act as a sponge for the spiced eggnog and egg mixture. As the bread soaks, it softens into a dense, custardy consistency that maintains its structure even as it expands slightly during baking. The inclusion of melted butter and vanilla within the liquid ensures a glossy finish and a rich mouthfeel that permeates every layer of the casserole.

The flavor is defined by the classic holiday pairing of nutmeg and cinnamon, which provides a continuous aromatic warmth that balances the sweetness of the custard. Because the bake relies on a high ratio of eggs to liquid, the center sets into a smooth, pudding-like texture that remains moist and succulent. As the dish bakes, the edges against the pan caramelize slightly, providing a subtle textural contrast to the tender, spice-flecked interior.

This bread pudding is typically served warm, making it a rustic and inviting centerpiece for a Christmas morning or a winter brunch. It portions easily into thick, steaming squares that showcase the marbled appearance of the soaked bread and the vibrant specks of ground spices. The combination of its simple, one-dish assembly and its deep, nostalgic fragrance makes it well suited for a relaxed holiday gathering or a cozy seasonal start to the day.

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Why You’ll Love This Recipe

• Warm, spiced, cozy holiday breakfast
• Custardy interior + golden baked edges
• Uses sugar-free eggnog for classic Christmas flavor
• Great make-ahead option
• Keto, low-carb, gluten-free
• Perfect for Christmas morning or winter brunch

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What You’ll Need for This Keto Eggnog Bread Pudding

• 6 cups cubed keto bread
• 1 1/2 cups sugar-free eggnog
• 4 large eggs
• 1/3 cup granular monk fruit sweetener
• 1 tbsp melted butter
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

Optional Topping

• Powdered monk fruit sweetener
• Whipped cream

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Step-by-Step Preparation

1. Preheat oven to 350°F. Grease an 8×8 baking dish.
2. Add keto bread cubes to the dish.
3. In a mixing bowl, whisk eggnog, eggs, sweetener, melted butter, vanilla, cinnamon, nutmeg, and salt.
4. Pour the custard mixture evenly over the bread cubes.
5. Press gently to help the bread absorb the custard.
6. Let sit 10 minutes or refrigerate overnight.
7. Bake 30–35 minutes until golden and set.
8. Dust with powdered sweetener and serve warm.

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FAQ

• Can I substitute regular eggnog?
  No — it will be too high in sugar. Use sugar-free.
• Can I prep this ahead?
  Yes, assemble the night before and bake in the morning.
• Can I freeze it?
  Yes, freeze individual portions for quick breakfasts.
• Can I use coconut milk instead of eggnog?
  Yes — add extra cinnamon + nutmeg for flavor.

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Variations & Substitutions

• Add sugar-free chocolate chips for an indulgent version.
• Add chopped pecans or walnuts for crunch.
• Add orange zest for a holiday twist.
• Swap cinnamon for pumpkin spice.

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Serving Suggestions

• Serve warm with powdered sweetener, whipped cream, or a drizzle of sugar-free maple syrup.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Apple Cinnamon Breakfast Porridge
• Cinnamon Roll Pancakes

New keto recipes are added every week — check back often for more low-carb inspiration!