Best Cranberry Eggnog Bread Pudding Recipes

Cranberry Eggnog Bread Pudding image

Provided by Christina Vasquez

Time 1h

Number Of Ingredients 10

3 c 2% or whole milk
2 c eggnog
1/2-2/3 c sugar, keep in mind the eggnog is full of sugar
7 eggs
2-3 tsp cinnamon, keep in mind the eggnog is full of spice
1 dash(es) nutmeg, optional
1 1/2 tsp vanilla extract
8 c 1 lb. loaf of French bread
2/3 c dried cranberries
3 Tbsp butter

Steps:

1. Heat oven to 350 degrees. Butter the bottom and sides of a 13 x 9 casserole/baking pan. Set aside.
2. Tear by hand or chop the French bread into 2 inch cubes. Evenly layer cubed bread on the bottom of the buttered pan.
3. In a saucepan, over medium heat, warm milk, eggnog and butter along with cranberries. Set aside.
4. In a large bowl mix sugar and cinnamon together. Add eggs, vanilla and stir.
5. Slowly, while stirring, add the lukewarm milk mixture to the egg mixture. Set aside.
6. Pour batter on top of bread. If using cranberries, you may spread them out at this time. Bake 45-50 min. The top should be golden. Enjoy!

Raisin Cranberry Eggnog Bread Pudding image

Number Of Ingredients 9

1/2 cup brandy
1/4 cup dried cranberries
1/2 cup butter, divided
8 slices cinnamon raisin bread, small loaf variety like Sunmaid
6 eggs, beaten
2 1/2 cups eggnog (store-bought)
1/2 cup maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

Heat oven to 350 degrees and butter well, an oven-proof casserole dish about 8 x 11.
Add brandy and cranberries to a small saucepan - cover and simmer for 3 minutes. Remove from heat.
Toast the bread slices lightly and butter each thinly. Slice into batons - 3 vertical bars (1 x 3). Lay the batons in the dish evenly and criss crossed.
Whisk eggs, eggnog, ma[le syrup, cinnamon and nutmeg. Add brandy and cranberries and whisk more. Pour over the toast - make sure cranberries are evenly distributed. Let the toast rise up and float for 15 minutes to absorb and sink.
Cover with foil and bake for 30 to 40 minutes until custard is set but still soft and wobbly - it will firm as it cools. Serve with whipped cream.