Best Eggnog Bread Recipes

EGGNOG QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
• Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
• Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
• Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

EGGNOG FRUIT BREAD

Steps:

• In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CHRISTMAS EGGNOG BREAD

Steps:

• Beat sugar and egg in mixing bowl.
• Beat in melted butter.
• Add eggnog and extract. Mix.
• Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
• Stir until moistened.
• Mix in nuts and fruit.
• Turn into greased 9x9x3 loaf pan.
• Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
• Let stand for 20 minutes.
• Turn out onto rack to cool.
• Variations: Use measurements above.
• Pecan and Dried Cranberries.
• Pineapple and Coconut (drain pineapple).
• Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).

EGGNOG AND APPLE BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
• Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
• Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

EGGNOG BREAD PUDDING WITH CRANBERRIES

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs and eggnog until blended. Stir in cubed rolls, pecans and cranberries; let stand about 15 minutes or until bread is softened., Transfer to a greased 8-in. square baking dish. Bake 35-40 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
• Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
• In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
• Pour over the bread cubes; let stand 5 minutes.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
• Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Reduce heat to low; simmer for 5 minutes, stirring constantly.
• Stir in the rum extract; serve sauce warm.
• Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

EGGNOG-PANETTONE BREAD PUDDING

Steps:

• Preheat oven to 475 degrees F.
• Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
• For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
• Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
• Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
• Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
• Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.

EGGNOG FRUIT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
• Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

BANANA EGGNOG BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas, eggnog and vanilla. In another bowl, whisk flour, baking powder, 1/4 teaspoon nutmeg, salt and baking soda; gradually beat into banana mixture., Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining nutmeg. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

EGGNOG BREAD PUDDING WITH COQUITO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
• Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
• Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.

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 BREAD

Steps:

• Preheat oven to 350°. Grease a 8x4-in. loaf pan., In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

APPLE WALNUT BREAD PUDDING WITH EASY EGGNOG SAUCE

Steps:

• Toast walnuts 8-10 minutes at 350°.
• Reduce oven heat to 325°.
• Grease 11x7x2-inch baking pan and set aside.
• Place eggs, milk, sugar, vanilla, cinnamon, allspice in large bowl and stir until well mixed.
• Add apples, raisins, bread cubes, and toasted walnuts; toss to combine.
• Spread mixture in prepared pan.
• Bake 35 minutes, or until firm.
• To make Easy Eggnog Sauce:.
• Whisk eggnog into cornstarch in a small saucepan.
• Stirring constantly, bring to a boil over medium heat and boil 1 minute.
• Remove from heat, stir in extracts, cool 5 minutes.
• Serve with bread pudding.

FRUITED BREAD PUDDING WITH EGGNOG SAUCE

Steps:

• Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray. Place bread cubes in pie plate; sprinkle with fruit mixture.
• Beat milk, egg product, sugar and vanilla in small bowl with wire whisk until smooth. Pour milk mixture over bread. Press bread cubes into milk mixture. Sprinkle with nutmeg.
• Bake uncovered 40 to 45 minutes or until golden brown and set.
• Meanwhile, in small bowl, mix all sauce ingredients until smooth.
• Cut bread pudding into wedges, or spoon into serving dishes. Drizzle each serving with scant tablespoon sauce. Sprinkle with additional nutmeg if desired. Store pudding and sauce covered in refrigerator.

CHRISTMAS EGGNOG BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, whisk the egg, eggnog, applesauce and oil. Stir into dry ingredients just until moistened. Fold in raisins and pecans. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

EGGNOG QUICK BREAD

Steps:

• beat eggs in large mixing bowl.
• Add next 5 ingredients blending well.
• Add remaining ingredients and stir until just moist.
• Pour into a greased loaf pan and bake at 350* for 45 to 50 minutes. Cool 10 minutes, removed from pan.

HOLIDAY RUM EGGNOG BREAD

Steps:

• Preheat oven to 350°.
• Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
• Blend in sugar, eggnog, butter, rum extract and vanilla extract.
• Combine the flour, baking powder, walnuts, salt and nutmeg, stirring to combine.
• Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
• Pour the batter into pan(s).
• If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
• If baking the breads in the smaller pans, bake 35-40 minutes.
• Cool 10 minutes, then remove from pan.
• Cool breads completely, then wrap tightly. Keep in the refrigerator.

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.

CRANBERRY EGGNOG BREAD PUDDING

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!

EGGNOG BREAD PUDDING

Steps:

• Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
• Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
• Preheat oven to 350 degrees.
• Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
• Add raisins and stir until combined.
• Divide mixture between 2 prepared dishes, spreading evenly.
• Sprinkle each with 1 teaspoon nutmeg.
• Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
• Bake until knife inserted in center comes out clean, about 1 hour.
• Serve pudding warm with vanilla ice cream or whipped cream, if desired.