OVERNIGHT EGGNOG BREAD PUDDING WITH CHERRY-BOURBON SAUCE

Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce image

Eggnog mixture over bread cubes makes a delicious pudding that's served with cherry sauce - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 9h10m

Yield 12

Number Of Ingredients 9

Ingredients

1 loaf (1 lb) French bread, cut into 1-inch cubes
1/4 cup sugar
3/4 teaspoon ground nutmeg
4 eggs
1 quart (4 cups) dairy eggnog (do not use canned)
2 tablespoons sugar
1 can (21 oz) cherry pie filling
1/4 cup butter
2 tablespoons bourbon or orange juice

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.

Nutrition Facts : Calories 340, Carbohydrate 49 g, Cholesterol 130 mg, Fat 3, Fiber 2 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 28 g