CRANBERRY EGGNOG BREAD PUDDING
CRANBERRY EGGNOG BREAD PUDDING: KICK OFF THE HOLIDAYS WITH THIS RICH BREAD PUDDING WITH CRANBERRIES, EGGNOG, CINNAMON AND A GENEROUS POUR OF BUTTERY RUM SAUCE!
Provided by Jessica - The Novice Chef
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Butter a 9×13 casserole dish.
- In a large bowl, whisk together eggs, eggnog, rum, sugar, vanilla extract, cinnamon and salt. Fold in bread cubes and cranberries and let soak for 15 minutes.
- Transfer the bread pudding mixture into the prepared casserole dish. Bake for 40 to 45 minutes, until the top is golden brown and springs back when lightly tapped (the pudding should be puffy but firm).
- Remove from the oven and allow to cool so that it solidifies before serving. I like to serve it still warm.
- While the bread pudding is cooling, make the rum sauce. Combine the butter and brown sugar in a small saucepan. Heat over medium heat, stirring often, until smooth.
- Add the cream and rum and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.
- Serve bread pudding warm, drizzled with buttery rum sauce.
Nutrition Facts : Calories 308 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 418 grams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CRANBERRY BREAD PUDDING
This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.
Nutrition Facts : Calories 370 calories, Fat 19g fat (10g saturated fat), Cholesterol 208mg cholesterol, Sodium 299mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 10g protein.
EGGNOG SAUCE
Use this dessert to dress up bread pudding, pound cake, ice cream or fresh fruit.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.
Nutrition Facts :
CHRISTMAS EGGNOG BREAD
This came from a friend. I made this as written and it turns out beautifully every time. I always include a loaf of this bread in my Christmas crates that we make up for my family. I have included 3 variations I came up with. We love this bread toasted. Yes...toasted. What can possibly be wrong about toasted cake? Try it...you just might like it. Try it for breakfast instead of regular toast. This makes a large loaf and freezes beautifully.
Provided by luvcookn
Categories Quick Breads
Time 1h15m
Yield 1 large loaf, 10 serving(s)
Number Of Ingredients 13
Steps:
- Beat sugar and egg in mixing bowl.
- Beat in melted butter.
- Add eggnog and extract. Mix.
- Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
- Stir until moistened.
- Mix in nuts and fruit.
- Turn into greased 9x9x3 loaf pan.
- Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
- Let stand for 20 minutes.
- Turn out onto rack to cool.
- Variations: Use measurements above.
- Pecan and Dried Cranberries.
- Pineapple and Coconut (drain pineapple).
- Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).
Nutrition Facts : Calories 369.1, Fat 13.6, SaturatedFat 5.3, Cholesterol 55.8, Sodium 406.8, Carbohydrate 56, Fiber 1.8, Sugar 24.2, Protein 6.7
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.
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