Eggnog Bread Pudding
Bread Pudding is one of those decadent desserts that just scream the Holidays!! This one doesn't disappoint. The addition of the cranberries (optional) adds a little bit of tartness to balance out the sweet.
Ingredients
- 1 1 lb loaf challah bread, cut into cubes
- 8 lrg eggs, beaten
- 2-1/2 cups half & half
- 1-1/2 cups eggnog
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup golden raisins
- 3/4 cup cranberries (optional)
- FOR THE VANILLA SAUCE:
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup heavy whipping cream
- 1 tbsp vanilla extract
Instructions
- Place cubed bread in a large bowl.
- In another bowl, whisk together all other ingredients except for the raisins and/or cranberries. Pour mixture over bread cubes and stir to combine.
- Add raisins and/or cranberries and stir well.
- Allow mixture to sit for 10 to 15 minutes, stirring often until most of the liquid is absorbed into the bread.
- Spoon mixture into (8) buttered ramekins or 9x13 baking dish. Place on cookie sheet and bake at 350° for 40 to 45 minutes until pudding is completely set and starting to brown on the top.
- Remove from oven and allow to cool.
- VANILLA SAUCE:
- Combine all ingredients for the vanilla sauce except for the vanilla extract in saucepan on stovetop.
- Cook over medium heat, stirring often, about 5-8 minutes or until mixture thickens and comes to a full boil.
- Stir in vanilla extract.
- Cool slightly and pour over bread pudding. You can also top bread pudding with powdered sugar.
