EGGNOG BREAD PUDDING WITH CRANBERRIES
My parents love this bread pudding loaded with cranberries and pecans - and it uses up leftover dinner rolls. For eggnog lovers, it makes a divine dessert. -Emily Hobbs, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 240 calories, Fat 11g fat (4g saturated fat), Cholesterol 127mg cholesterol, Sodium 257mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 7g protein.
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