Eggnog Bread Pudding With Cranberries Recipes
EGGNOG BREAD PUDDING WITH CRANBERRIES
My parents love this bread pudding loaded with cranberries and pecans - and it uses up leftover dinner rolls. For eggnog lovers, it makes a divine dessert. -Emily Hobbs, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a large bowl, whisk eggs and eggnog until blended. Stir in cubed rolls, pecans and cranberries; let stand about 15 minutes or until bread is softened., Transfer to a greased 8-in. square baking dish. Bake 35-40 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 240 calories, Fat 11g fat (4g saturated fat), Cholesterol 127mg cholesterol, Sodium 257mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 7g protein.
CRANBERRY EGGNOG BREAD PUDDING
Yummy! What a twist on a classic bread pudding recipe. It's creamy and the mix of flavors is perfect. You taste the eggnog and the bites and get an occasional burst of cranberry. It's quite decadent and will be the perfect ending to your holiday meal.
Provided by Christina Vasquez
Categories Other Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350 degrees. Butter the bottom and sides of a 13 x 9 casserole/baking pan. Set aside.
- 2. Tear by hand or chop the French bread into 2 inch cubes. Evenly layer cubed bread on the bottom of the buttered pan.
- 3. In a saucepan, over medium heat, warm milk, eggnog and butter along with cranberries. Set aside.
- 4. In a large bowl mix sugar and cinnamon together. Add eggs, vanilla and stir.
- 5. Slowly, while stirring, add the lukewarm milk mixture to the egg mixture. Set aside.
- 6. Pour batter on top of bread. If using cranberries, you may spread them out at this time. Bake 45-50 min. The top should be golden. Enjoy!
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