Eggnog Bread Pudding
One wonderful way to welcome in the winter is with this warming dessert. It’s thick, rich and tasty, and ideal for a chilly evening.
- 6 cups cinnamon raisin bread cut into 1x1-inch squares
- 2 cups eggnog
- 4 eggs
Grease an 8-inch square baking dish and then spread the cut bread cubes evenly into it.
Add the eggnog and eggs into a large mixing bowl and whisk together until well combined. Pour the mixture over the cubes of bread and then mix them until fully coated in the mixture. Cover with plastic wrap and transfer to the refrigerator to chill for 1 hour.
When finished chilling, preheat the oven to 350°F and then transfer the baking dish from the refrigerator to the oven and bake for 35 to 40 minutes or until the top is golden and puffy.
Remove from oven, let cool for at least 10 minutes, and then serve while still warm. Enjoy!
- Use any kind of bread you want. I love the flavor of cinnamon raisin bread and usually have some on hand. Feel free to use any kind though, even gluten-free bread.
- Why not add a splash of your favorite liquor to the eggnog to add boozy appeal!
- Simmer ½ cup brown sugar with ¼ cup each of butter, heavy cream, and whiskey and a teaspoon of vanilla for a few minutes to make a warm whiskey sauce for the dessert. This is optional of course but so good! Swap the whiskey for your liquor of choice.
Calories: 574kcal | Carbohydrates: 98g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 681mg | Potassium: 538mg | Fiber: 8g | Sugar: 15g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 6mg