Eggnog & Raisin Bread Pudding
I had most of a loaf of Aviv‘s crusty raisin bread left over in a paper bag on the counter – I know, evidence of how much bakery and party food has been passing my face lately – and I wasn’t about to compost it. I was going to do eggnog French toast but didn’t have time to stand at the stove and monitor it, so I made bread pudding. It’s like French toast casserole.
I need to keep this brief, but want to tell y’all about a new arrival – Swerve magazine now has an online home. It’s at SwerveCalgary.com. They’ve given Pierre and I access to a really cool vegetarian foodie videographer to take out into the world and document food stuff with. So far I’ve made an amazing beef stew with my friend’s Trinidadian mom. Pierre shows us how to cut an onion (Mike actually watched this and now follows his lead exactly) and will soon show how to access the innards of a winter squash. There will be more.
Meanwhile, here’s some bread pudding to keep warm with – it’s not very custardy – more bready and French toast-y. You’ll want to start with good bread at least a day or two old.
Eggnog Bread Pudding
AuthorJulie
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).
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.
Bake for 45 minutes, until puffed, golden and set.
Serve warm or at room temperature.
Ingredients
You MUST have a lot of treats kicking around if you let Aviv’s bread languish. His bread is the BEST! I will have to try this recipe soon.
Well. Turns out I have no clue how to cut an onion.
I’ve always wanted to make bread pudding but feared it would be too rich. However your recipe takes it into a whole different level of Christmas decadence. Perhaps I will foist it en famille.
I love bread pudding. What genius to make it with raisen bread and egg nog. Addition of chocolate and it would be truely heaven. Glad Swerve has its own website.
I’m with Merry – shocked you had leftover bread 😉
What a fantastic idea – this may be a Christmas Morning dish this year – because really it isn’t a lot different from french toast. I can see using Noel Nog from So Nice for this. Now if I could only get Aviv’s bread up here!
I look forward to Swerve in Friday’s paper so I’m glad to see they finally have their own site. Sounds like a fun project 🙂
Love your pictures. Thanks for the recipes, I’ll let you know how it turns out.
Yum! And I’m totally in on the pyrohy making for you.
I watched Pierre’s video, tried it out, and voilà! It really works! Love learning new kitchen tricks.
Egg nog bread pudding? This is genious! And so simple…lovely!
I made egg nog baked french toast for brunch today (along with a little cranberry apple compote and the Christmas morning wife saver)! I modified one of Elise’s recipes. Quite like yours, but in a 9×13 pan, so a bit less pudding-y! Yummo!
Yu,. eggnog! I haven’t had any yet this year. I love bread pudding and like the idea of eggnon in it.
Love anything and everything made with eggnog…this looks delicious!
Hi Julie Hanna and Jason and the kids had a wonderful time visiting you in Tofino. They miss there neighbor. I kind of miss my trips to Calgary as well. I am off to meet them in Kelownna for Easter. I sure love your web site Marilyn King
Julie,I am obsessed with trying to duplicate Aviv’s bread pudding that’s at the Simmon’s b;uilding. I dream about it. The one with icing and plump raisins. Do you happen to know if there is liqueur in his recipe? I can’t seem to figure it out.
I couldn’t resist commenting. Well written!
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