Cranberry Eggnog Bread Pudding Food

EGGNOG BREAD PUDDING WITH CRANBERRIES

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.

EGGNOG BREAD PUDDING WITH CRANBERRY-PINOT NOIR COULIS

Steps:

• Cut bread into small cubes and set aside, covered with a towel, overnight.
• Spread out cut bread on a cookie sheet. Place in oven, while it heats to 300 F, for 5 minutes. Turn off heat and remove from oven.
• Pour melted butter over bread, stirring to coat as evenly as possible.
• Combine sugar, vanilla, salt and nutmeg in large mixing bowl. Add eggs to mixing bowl and whisk together. Add eggnog and whisk until combined.
• Place 5 cups of toasted bread cubes into egg mixture; let sit for 30 minutes. Add reserved cup or so of bread to mixture and combine.
• Fill ramekins with bread mixture and bake at 350 F for 20-25 minutes, or until custard is set.
• Melt butter over low heat in medium saucepan.
• Add sugar, vanilla, salt and cranberries. Continue to cook over low heat, stirring occasionally.
• As cranberries cook down, smash a few with wooden spoon to test softness.
• Add pinot noir and stir.
• When tender, smash berries with wooden spoon.
• Using sieve (fine mesh strainer), add small amounts of coulis mixture at a time and work through sieve to remove berry skins.
• Place coulis in small bowl or creamer pitcher to pour directly onto bread pudding.

CRANBERRY EGGNOG BREAD PUDDING

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.

CRANBERRY BREAD PUDDING

Steps:

• Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
• Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

CRANBERRY EGGNOG

Steps:

• In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.

CRANBERRY BREAD PUDDING

Steps:

• Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
• Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.

CRANBERRY EGGNOG QUICK BREAD

Steps:

• Preheat oven to 350°F Coat loaf pans with canola cooking spray.
• Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth.
• Stir together flour, baking powder, salt, and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.
• Pour batter into prepared pan(s). Bake until fork or tester inserted in center comes out clean (about 50-60 minutes for 1 large loaf, 40-50 minutes for 2 medium sized loaves, or 35-40 minutes for 3 mini-loaves).
• Cool completely. Wrap tightly and store in the refrigerator.
• Makes two 8x3 3/4-inch loaves, one 9x5-inch loaf, or three 5 3/4x 3 1/4-inch loaves, or about 20 servings.

CRANBERRY EGGNOG BRAID

Steps:

• In a bowl, combine 1-1/2 cups of flour, sugar, salt, yeast and nutmeg; set aside. In a saucepan, heat eggnog and butter to 120°-130° (the butter does not need to melt); add to flour mixture. Beat on low until moistened; beat on medium for 3 minutes. , Stir in cranberries and enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into thirds. Shape each third into a 16-in. rope. Braid ropes on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden. Immediately remove from pan to a wire rack to cool completely. Combine the first 3 glaze ingredients; drizzle over braid. Dust with nutmeg.