RAISIN CRANBERRY EGGNOG BREAD PUDDING

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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.

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