This Eggnog Sourdough Bread is soft, fluffy, and easy to pull apart, with a buttery brown sugar eggnog glaze and sweet eggnog icing. It's a festive twist on monkey bread that makes a delicious centerpiece for your holiday brunch or Christmas morning breakfast!
Imagine Christmas morning: sipping coffee, opening gifts, and tearing off soft, pillowy pieces of gooey eggnog sourdough bread...
I've been on a bit of a kick lately, trying to swap the water in sourdough bread for just about every liquid I can think of. So with the holidays approaching, eggnog was an obvious choice!
The first time I tested this recipe, I was surprised by how stiff and brioche-like the dough was. My original vision was to make a boule, but I quickly shifted gears and turned it into a brioche loaf instead. It came out amazing, but I couldn't help wondering how families might enjoy it beyond turning it into French toast.
So I asked my Instagram audience whether I should stick with the brioche-style loaf or turn it into pull-apart monkey bread. Pull-apart bread won by a landslide!
Back to the kitchen I went, dividing the dough into smaller pieces, coating them in sugar, and pouring a buttery brown sugar eggnog glaze over the top before baking. A drizzle of eggnog icing finished it off, creating a sweet, sticky, ooey-gooey loaf that's soft, buttery, and perfect for sharing on Christmas morning.
I hope you give it a try and love it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed sourdough starter for the best rise.
- Eggnog- Use your favorite store-bought or homemade eggnog.
- Nutmeg- Adds warm, cozy flavor that pairs perfectly with the eggnog.
- All-Purpose Flour- Gives the dough structure while keeping the pull-apart pieces soft and tender. Bread flour is a fine substitution, but may make the pull-apart pieces slightly chewier.
- Butter- Used in the brown sugar eggnog glaze for a rich, buttery coating.
- Brown Sugar- Adds sweetness and a caramel-like flavor to the buttery eggnog glaze. Light or dark brown sugar will both work.
- Kosher Salt- Enhances flavor and helps strengthen the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Use an active sourdough starter. Make sure your starter is bubbly, active, and at or near its peak before mixing the dough. This helps ensure a good rise and more predictable fermentation.
- Don't rush bulk fermentation. Let the dough rise until nearly doubled, puffy, and bubbly rather than relying on a set amount of time.
- Divide the dough evenly. Try to make all 32 dough balls roughly the same size so they proof and bake evenly.
- Watch the color as it bakes. The top can brown before the center is fully baked. Loosely tent the loaf with foil if needed, and check that the center reaches 190°F.
- Let it cool before inverting. Give the loaf 10–15 minutes in the pan before turning it out. This allows the glaze to settle slightly while keeping the loaf warm enough to release from the pan.
How to Make Pull-Apart Eggnog Sourdough Bread
Here's a quick look at how to make pull-apart eggnog sourdough bread. Follow the steps below, and check the recipe card for the full ingredient list and detailed instructions.
Step 1: Feed your starter. Feed your sourdough starter 6–12 hours before baking so it's bubbly and active.
Step 2: Mix the dough. Whisk together the eggnog, sourdough starter, and nutmeg. Add the flour and salt, mixing until a sticky dough forms. Cover and rest for 20 minutes.
Step 3: Stretch and fold. Complete four sets of stretch and folds, resting the dough for 15 minutes between each set.
Step 4: Bulk ferment. Cover and let the dough rise at room temperature until nearly doubled in size, puffy, and bubbly.
Step 5: Shape. Divide the dough into 32 equal pieces and roll each into a ball. Coat the dough balls in a mixture of granulated sugar and nutmeg, then arrange them evenly in a loaf pan.
Step 6: Proof. Cover and let the dough rise for 1–2 hours, or until noticeably puffy.
Step 7: Make the glaze. Melt the butter in a saucepan, then whisk in the brown sugar and salt until dissolved. Stir in the eggnog and set aside to cool slightly.
Step 8: Bake. Pour the glaze evenly over the proofed dough balls. Bake for about 1 hour, until golden brown and the internal temperature reaches 190°F.
Step 9: Drizzle with icing and serve. Let the bread cool in the pan for 10–15 minutes, then carefully invert onto a serving plate. Cool for another 30 minutes before drizzling with eggnog icing and serving warm.
Baker's Timeline
Here’s a sample timeline to help you plan your eggnog sourdough monkey bread.
- 8:00 PM (Night Before): Feed your starter.
- 6:00–6:30 AM: Mix dough and let rest for 20 minutes.
- 6:30–7:30 AM: Perform stretch and folds.
- 7:30 AM–2:30 PM (varies): Bulk fermentation (until nearly doubled in size).
- 2:30–3:00 PM: Shape the dough.
- 3:00-5:00 PM: Proof.
- 5:00–6:00 PM: Glaze and bake at 350°F.
- 6:00–6:45 PM: Cool and add icing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store leftover eggnog sourdough bread in an airtight container in the refrigerator for up to 4–5 days. To reheat, place individual portions in a baking dish, cover loosely with foil, and warm in a 300°F oven for about 10 minutes.
For longer storage, freeze individual portions in a freezer-safe container or bag for up to 2 months. Thaw before reheating.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Pull-Apart Eggnog Sourdough Bread
Equipment
- Straight-sided container (optional)
Ingredients
Eggnog Dough
- 2 cups (480 grams) eggnog
- ½ cup (100 grams) active sourdough starter
- 1 teaspoon nutmeg
- 4 cups (480 grams) all-purpose flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure in grams or reduce to 1 ¾ teaspoons if using Morton's brand or table salt
Coating
- ½ cup granulated sugar
- ¼ teaspoon nutmeg
Glaze
- ½ cup (113 grams; 1 stick) unsalted butter
- ½ cup (100 grams) brown sugar packed
- ¼ teaspoon Diamond Crystal Kosher Salt reduce to ⅛ teaspoons if using Morton's brand or table salt
- 2 tablespoons eggnog
Icing
- 1 cup (120 grams) powdered sugar
- 2 tablespoons eggnog
- ½ teaspoon vanilla extract
- ⅛ teaspoon nutmeg
Instructions
- Feed your starter 6–12 hours before mixing the dough. It should be bubbly, active, and at or near its peak when you're ready to use it. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
- In a large bowl, whisk together the eggnog, active sourdough starter, and nutmeg until the starter is mostly dissolved. Add the all-purpose flour and salt, then mix until no dry flour remains and a sticky dough forms. Cover and let the dough rest for 20 minutes.2 cups (480 grams) eggnog, ½ cup (100 grams) active sourdough starter, 1 teaspoon nutmeg, 4 cups (480 grams) all-purpose flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands to prevent sticking. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on the remaining three sides. Gather the dough into a loose ball, place it seam-side down, and cover. Let it rest for 15 minutes. Repeat this process three more times, resting the dough for 15 minutes between each round, for a total of four stretch-and-fold rounds.
- Cover the dough and let it rise at room temperature until it has nearly doubled in size, looks noticeably puffy, and has bubbles throughout. This can take anywhere from 4–12+ hours, depending on your kitchen temperature and the strength of your starter.
- Generously butter the bottom and sides of a 9×5-inch loaf pan, then line it with parchment paper. In a small bowl, mix together the granulated sugar and nutmeg. Turn the dough out onto a lightly floured work surface and divide it into 32 equal pieces. To shape each piece into a ball, gather and pinch the edges together toward the center, then flip it seam-side down and gently roll it against the counter to create a smooth ball. Roll each dough ball in the sugar mixture to coat, then arrange them evenly in the prepared loaf pan.½ cup granulated sugar, ¼ teaspoon nutmeg
- Cover the loaf pan and let the dough rise at room temperature for 1–2 hours, or until the dough balls look noticeably puffy. For an overnight option, cover the pan and refrigerate after shaping. The next day, let the dough sit at room temperature for 2–4 hours, or until noticeably puffy, before baking.
- Melt the butter in a small saucepan over medium-low heat. Whisk in the brown sugar and salt until the sugar dissolves, then stir in the eggnog. Remove from the heat and set aside to cool slightly while the dough finishes proofing. The glaze should still be pourable when you're ready to use it.½ cup (113 grams; 1 stick) unsalted butter, ½ cup (100 grams) brown sugar, ¼ teaspoon Diamond Crystal Kosher Salt, 2 tablespoons eggnog
- About 20 minutes before the dough is done proofing, preheat the oven to 350°F. Pour the glaze evenly over the proofed dough balls. Place the loaf pan on a rimmed baking sheet to catch any glaze that bubbles over. Bake for about 1 hour, or until the bread is puffed and golden brown with an internal temperature of 190°F. Loosely tent with foil if the top starts browning too quickly.
- While the bread bakes, whisk together the powdered sugar, eggnog, vanilla extract, and nutmeg until smooth. Set aside.1 cup (120 grams) powdered sugar, 2 tablespoons eggnog, ½ teaspoon vanilla extract, ⅛ teaspoon nutmeg
- Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Carefully invert the loaf onto a serving plate, allowing the buttery brown sugar glaze to coat the bread. Let it cool for another 30 minutes, then drizzle with the eggnog icing. Serve warm!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat in a 300°F oven for 8–10 minutes, loosely covered with foil, until warmed through.
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