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Gingerbread Eggnog Bread Pudding Muffins

gingerbread eggnog bread pudding

These flavorful season muffins are a real treat. If you make your own eggnog you can keep it pareve, it takes a little more work, but it is worth it.

  • Duration
  • Cook Time
  • Prep Time
  • 24 mini muffins, 12 regular size ServingsServings


  • 7 cup Gingerbread Loaf cubes, cut in to bite size pieces
  • 2 1/2 cup Homemade Non-Dairy Eggnog
  • 2/3 cup sugar
  • 2 teaspoon vanilla extract
  • 6 tablespoon unsalted margarine, melted and cooled
  • 1/3 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger


Preheat oven to 350 degrees. Spray a mini muffin tin with vegetable cooking spray and set aside.

Combine eggnog, sugar, vanilla and melted margarine. Place the bread cubes in a large mixing bowl and add the eggnog mixture. Let stand for 5 minutes.

In a separate bowl, combine flour, baking powder, salt, cinnamon and ginger. Stir the flour mixture in to the gingerbread mixture.

Evenly divide the mixture among the mini muffin cups using a tablespoon. Place in the oven for 25-30 minutes, until a toothpick inserted comes out clean. Place on a wire rack to cool. Enjoy!