EGGNOG BREAD PUDDING
Give your bread pudding a Christmas-y twist by baking the bread in eggnog and, if you’d like, rum. Serve this as a holiday dessert or an indulgent Christmas morning brunch.
Yield: Serves 6.
July 02, 2019
EGGNOG BREAD PUDDING
Ingredients
- 4 large eggs
- 2 cups regular or light eggnog
- 1/3 cup sugar
- 1/4 cup rum or milk
- 1 - 2 tsp vanilla
- 3/4 tsp nutmeg
- 6 cups French bread cubes, dried
- 1/2 cup dried cranberries or raisins
- Additional nutmeg*
- Icing sugar*
- Warm maple or fruit syrup*
Directions
- Preheat oven to 350°F.
- Beat together eggs, eggnog, sugar, rum, vanilla and nutmeg until well blended. If using milk instead of rum, increase vanilla to 2 tsp. Stir in bread cubes and cranberries. Let stand 10 - 15 minutes.
- Spoon mixture into a greased 8 inch square glass baking dish. Sprinkle with nutmeg. Pudding may be prepared up to this point, covered, and refrigerated overnight.
- Bake until pudding is puffed and knife inserted in centre comes out clean, about 45 - 50 minutes. Remove from oven and dust with icing sugar. Serve with warm syrup.
Nutritional analysis per serving:
297 calories, 8.3 g fat, 11.5 g protein, 44.4 g carbohydrate, 1.6 g fibre, 270 mg sodium
*Ingredient not included in nutritional analysis. Nutritional analysis made with regular eggnog and 2% milk.
Tip:
To make dried bread cubes, cut bread into 1/2 inch cubes. Place bread cubes in a single layer on a jelly-roll pan. Bake at 300°F for 10 - 15 minutes, stirring occasionally, until dry.