Best Raisin Eggnog Bread Pudding Recipes

RAISIN-EGGNOG BREAD PUDDING

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.

RAISIN CRANBERRY EGGNOG BREAD PUDDING

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.