Eggnog Bread Pudding

Eggnog Bread Pudding

AuthorJulie

1 loaf good-quality crusty bread, or an assortment of bread ends
4 large eggs
1/4 cup honey, brown sugar or maple syrup (or to taste)
3 cups egg nog, or a combination of milk and nog
2 tsp. vanilla
a shake of cinnamon (optional)
freshly grated nutmeg

1

Cut or tear the bread into 1” chunks in a large bowl. In another bowl, whisk together the eggs, honey, eggnog and vanilla. Pour over the bread and let sit for an hour or two, stirring gently once in awhile. All the liquid should be well absorbed, but the bread shouldn't turn to mush (thus the good-quality crusty loaf).

2

Preheat the oven to 375°F. Pour the bread mixture into a baking dish that has been sprayed with nonstick spray, or any baking dish that will accommodate the quantity you made. Sprinkle with cinnamon and nutmeg.

3

Bake for 45 minutes, until puffed, golden and set.

4

Serve warm or at room temperature.

Category,

Ingredients

 1 loaf good-quality crusty bread, or an assortment of bread ends
 4 large eggs
 1/4 cup honey, brown sugar or maple syrup (or to taste)
 3 cups egg nog, or a combination of milk and nog
 2 tsp. vanilla
 a shake of cinnamon (optional)
 freshly grated nutmeg

Directions

1

Cut or tear the bread into 1” chunks in a large bowl. In another bowl, whisk together the eggs, honey, eggnog and vanilla. Pour over the bread and let sit for an hour or two, stirring gently once in awhile. All the liquid should be well absorbed, but the bread shouldn't turn to mush (thus the good-quality crusty loaf).

2

Preheat the oven to 375°F. Pour the bread mixture into a baking dish that has been sprayed with nonstick spray, or any baking dish that will accommodate the quantity you made. Sprinkle with cinnamon and nutmeg.

3

Bake for 45 minutes, until puffed, golden and set.

4

Serve warm or at room temperature.

Eggnog Bread Pudding
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