Best Cherry Eggnog Bread Recipes

OVERNIGHT EGGNOG BREAD PUDDING WITH CHERRY-BOURBON SAUCE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place bread cubes in baking dish.
• In medium bowl, mix 1/4 cup sugar and nutmeg. Add eggs; beat well with wire whisk. Stir in eggnog. Pour over bread; stir gently to coat. Cover; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Uncover dish; sprinkle top with 2 tablespoons sugar. Place dish in larger baking pan; place in oven. Pour 1/2 inch water into larger pan. Bake 40 to 45 minutes or until lightly browned and knife inserted in center comes out clean. Remove pan from water bath.
• Meanwhile, in medium saucepan, cook pie filling and butter over medium-high heat for about 10 minutes or until butter is melted and filling is bubbly, stirring frequently. Remove from heat; stir in bourbon.
• To serve, cut bread pudding into squares; place on individual dessert plates. Serve warm with cherry sauce.

EGGNOG & DRIED CHERRY BREAD PUDDING

Steps:

• Grease a shallow 2-quart casserole dish. Place bread in casserole; sprinkle with cherries.
• In a medium bowl, mix eggs until well beaten. Add rum, if using, cinnamon, and salt, whisking until blended. Stir in eggnog. Pour eggnog mixture over bread, pressing bread into custard.
• Cover and refrigerate bread mixture for 30 minutes or overnight to allow bread to absorb custard, stirring once.
• Preheat oven to 350 degrees. Bake bread pudding, uncovered, 50 to 55 minutes or until center is almost set. Cool in pan on wire rack for 15 minutes.
• Just before serving, place ice cream in small microwaveable serving bowl; heat in microwave oven on High 30-35 seconds, stirring once. Remove bowl from microwave and stir until smooth, but still thick and cool.
• Serve 'sauce' with warm bread pudding.

CHERRY EGGNOG BREAD

Steps:

• Preheat oven to 325 degrees.
• Spray a loaf pan with non-stick cooking spray. Set aside.
• You may combine dry ingredients and wet ingredients separately before incorporating, but I prefer to put them all in one bowl and mix together to save time.
• Once well mixed, place batter in the loaf pan. Batter will be thick.
• Bake for approximately 75 minutes, though time will vary with ovens.
• After cooled, remove bread from loaf pan.
• Mix together powdered sugar and eggnog. When smooth, drizzle over top of bread. Top with almonds. (Almonds can be toasted if desired.) Serve immediately. Bread is very good when served warm, but is not necessary.

NORMA'S CHERRY EGGNOG QUICK BREAD

Steps:

• 1. Preheat oven to 35 and greese three 5 1/2 X 3 inch mini loaf pans and set asde
• 2. Combine flour, sugar, baking powder and nutmeg in large bowl.
• 3. Stir in eggnog, melted butter, eggs and vanilla until well blended.
• 4. Add eggnog mixture to flour mixture and mix just until all ingredients are moistened.
• 5. Stir in pecans and cherries and spoon into prepared pans.
• 6. Place pan in oven and bake for 35 to 40 minutes or until a wooden toothpic inserted in the centers comes out clean.
• 7. Remove pans from oven and cool in pans for 15 minutes.
• 8. Remove from pans and place on wire rack to cool.
• 9. Store tightly wrapped in plastic wrap at room temperature. When cooled; place pretty red and green ribbons around each loaf and give as gifts to your famiy and friends.

OVERNIGHT EGGNOG BREAD PUDDING WITH CHERRY-BOURBON SAUCE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place bread cubes in baking dish.
• In medium bowl, mix 1/4 cup sugar and nutmeg. Add eggs; beat well with wire whisk. Stir in eggnog. Pour over bread; stir gently to coat. Cover; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Uncover dish; sprinkle top with 2 tablespoons sugar. Place dish in larger baking pan; place in oven. Pour 1/2 inch water into larger pan. Bake 40 to 45 minutes or until lightly browned and knife inserted in center comes out clean. Remove pan from water bath.
• Meanwhile, in medium saucepan, cook pie filling and butter over medium-high heat for about 10 minutes or until butter is melted and filling is bubbly, stirring frequently. Remove from heat; stir in bourbon.
• To serve, cut bread pudding into squares; place on individual dessert plates. Serve warm with cherry sauce.

CHERRY NUT EGGNOG BREAD

Steps:

• 1. Preheat oven to 350 degrees F. 2. Blend eggnog, butter, eggs and vanilla; mix well. 3. In separate bowl, combine flour, sugar, baking powder and nutmeg; add to eggnog mixture. 4. Mix just until all ingredients are moistened. Stir in walnuts and cherries. 5. Spoon into greased 9x5-inch loaf pan. 6. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. 7. Cool in pan for 15 minutes; remove from pan, then cool completely on wire cooling rack. 8. Store at room temperature tightly wrapped in plastic wrap.

EGGNOG CHERRY BREAD

Steps:

• Preheat the oven to 350 degrees. Spray the bottom of the mini loaf pan with nonstick baking spray and set aside. In the bowl of your stand mixer beat the butter and both sugars until light in color and fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the eggnog and extracts.
• In a medium bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix well. Fold in the dried cherries. Pour the batter into your prepared pan. Each well should be about 2/3 full.
• Bake the loaves for 40-45 minutes, or until a cake tester inserted into the center of one of the loaves comes out clean. Cool in the pan for about 10 minutes, then remove the loaves to a cooling rack to cool completely. Leftovers can be wrapped tightly and stored in the refrigerator.