Eggnog Breakfast Bread Pudding From Yahoo Food

RAISIN-EGGNOG BREAD PUDDING

Steps:

• Butter or spray a 13x9 inch baking dish.
• Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
• Position oven rack in the middle position; preheat oven to 350°.
• In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
• Stir in the bread mixture and pour into prepared pan.
• Sprinkle nutmeg over the top.
• Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
• Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
• Bake for 1 hour or just until the center is set when gently shaken.
• Transfer to a baking rack to cool slightly.
• Serve with freshly whipped cream.

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 AND APPLE BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
• Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
• Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

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.

EGGNOG BREAKFAST BREAD PUDDING

Steps:

• 1. In a liquid measuring cup, whisk eggnog, cream, eggs, sugar, cinnamon and vanilla together until combined.
• 2. Pour over cubed french bread and spoon into greased baking dish.
• 3. Dot the top of the bread pudding with butter and cover with foil. Refrigerate 12 plus hours.
• 4. When you're ready to bake, preheat oven to 350. Bake 30-40 minutes or until bread pudding has set and some of the pieces on top start to turn golden. Cool for 10 minutes.
• 5. While the bread pudding is cooling, pour whipped cream into bowl of a stand mixer.
• 6. Whip cream for about 30 seconds and the add in the sugar, vanilla, cinnamon and cornstarch. Turn mixer on high and whip until stiff peaks form.
• 7. To serve cut bread pudding into squares and top with whipped topping.
• 8. If you are wanting to make the whipped cream in advance, add about 1 tablespoon of cornstarch. This will help hold the air in the cream and act as a stabilizer.