Eggnog Bread Pudding With Cranberry Pinot Noir Coulis Food

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.

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:

• 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!

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

Steps:

• Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
• Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
• Preheat oven to 350 degrees.
• Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
• Add raisins and stir until combined.
• Divide mixture between 2 prepared dishes, spreading evenly.
• Sprinkle each with 1 teaspoon nutmeg.
• Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
• Bake until knife inserted in center comes out clean, about 1 hour.
• Serve pudding warm with vanilla ice cream or whipped cream, if desired.