EGGNOG BREAD PUDDING RECIPES

Name: Eggnog Bread Pudding
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 6 large eggs; 3/4 cup granulated sugar; 1/2 tp ground nutmeg; 1/4 tsp ground cinnamon; 1 tsp vanilla extract pure; 3/4 cup spiced rum; 2 cup whole milk; 1 1/2 cups heavy cream; 7 cups 1-inch bread cubes from a day-old French baguette; 3 large egg yolks; 3/4 cup granulated sugar; 1/2 tsp ground cinnamon; 1 Tbsp vanilla extract pure; 4 cups spiked eggnog *see above for recipe; 2 Tbsp turbinado sugar; powdered sugar; sugared cranberries

EGGNOG BREAD PUDDING | FOODTALK

Eggnog Bread Pudding | Foodtalk image

Provided by Whisking Wolf

Total Time 75 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 17

Ingredients

6 large eggs
3/4 cup granulated sugar
1/2 tp ground nutmeg
1/4 tsp ground cinnamon
1 tsp vanilla extract pure
3/4 cup spiced rum
2 cup whole milk
1 1/2 cups heavy cream
7 cups 1-inch bread cubes from a day-old French baguette
3 large egg yolks
3/4 cup granulated sugar
1/2 tsp ground cinnamon
1 Tbsp vanilla extract pure
4 cups spiked eggnog *see above for recipe
2 Tbsp turbinado sugar
powdered sugar
sugared cranberries

Steps:

Add eggs to a blender then pulse until pale and frothy, approximately 1 minute.
Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
Add remaining eggnog ingredients then pulse until combined, approximately 15 seconds.
Chill in the refrigerator for 1 hour before drinking or use right away to make bread pudding.
Store leftover eggnog in an airtight container in the refrigerator up to 3 days. Stir before enjoying.
Preheat oven to 350 degrees.
Grease the bottom and sides of a 2 quart baking dish with butter then set aside.
Place bread cubes in a large bowl.
In a separate bowl, whisk egg yolks, sugar, cinnamon, vanilla and eggnog until combined then pour over bread cubes.
Using your fingers, gently press bread cubes into eggnog mixture until all cubes are moistened. Set aside and allow bread cubes to soak for 15 minutes.
Spoon bread pudding into prepared baking dish then top with turbinado sugar.
Bake for 45 minutes or until the center is set and the edges are golden brown and pulling away from the sides of the baking dish.
Cool slightly then slice and serve warm. Garnish with powdered sugar and sugared cranberries, if desired.
Cover leftovers and store in the refrigerator up to 2 days.

RAISIN-EGGNOG BREAD PUDDING RECIPE - FOOD.COM

Raisin-Eggnog Bread Pudding Recipe - Food.com image

Make and share this Raisin-Eggnog Bread Pudding recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

6 cups torn raisin bread, pieces crusts removed (about 12 slices)
3 1/2 cups purchased eggnog
3 large eggs
2 large egg yolks
1/2 cup sugar
3 tablespoons brandy
3 tablespoons dark rum
1 teaspoon freshly grated nutmeg
fresh whipped cream

Steps:

Butter or spray a 13x9 inch baking dish.
Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
Position oven rack in the middle position; preheat oven to 350°.
In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
Stir in the bread mixture and pour into prepared pan.
Sprinkle nutmeg over the top.
Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
Bake for 1 hour or just until the center is set when gently shaken.
Transfer to a baking rack to cool slightly.
Serve with freshly whipped cream.

Nutrition Facts : Calories 172.5, FatContent 6.1, SaturatedFatContent 3.2, CholesterolContent 145.1, SodiumContent 71.2, CarbohydrateContent 17.5, FiberContent 0.1, SugarContent 17.6, ProteinContent 6.5

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