EGGNOG BREAD PUDDING
This bread pudding is perfect for serve during the holidays, but it's delicious any time of the year. Because it serves 20, it's great as part of a buffet or to take as part of a potluck. The recipe is from a December 1985 issue of Bon Appetit magazine, in the "Cooking for Friends" section. Soaking time for bread is not included in prep time.
Provided by Leslie in Texas
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 12
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.
RAISIN-EGGNOG BREAD PUDDING
Make and share this Raisin-Eggnog Bread Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 172.5, Fat 6.1, SaturatedFat 3.2, Cholesterol 145.1, Sodium 71.2, Carbohydrate 17.5, Fiber 0.1, Sugar 17.6, Protein 6.5
EGGNOG-PANETTONE BREAD PUDDING
Provided by Rachael Ray : Food Network
Categories dessert
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F.
- Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
- For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
- Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
- Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
- Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
- Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.
EGGNOG AND APPLE BREAD PUDDING
What to do with some Christmas party leftovers. Cooking times are approximate, so keep an eye on it. This recipe was created after party leftovers yielded a pan of homemade rolls and over a gallon of leftover store-bought eggnog. It made a lovely breakfast paired with a vegetarian sausage.
Provided by Esther Y. Smith
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 21.4 g, Cholesterol 125.5 mg, Fat 10.5 g, Fiber 1 g, Protein 6.6 g, SaturatedFat 5.6 g, Sodium 181.1 mg, Sugar 10 g
RAISIN BREAD PUDDING I
A delicious, easy to make Bread Pudding. Enjoy!
Provided by Monica
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
- In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
- Stir in the bread cubes and pour into pie dish.
- Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 22.7 g, Cholesterol 63.2 mg, Fat 2.9 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 169.3 mg, Sugar 9.1 g
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!
CINNAMON-RAISIN BREAD PUDDING
This rich bread pudding recipe goes together in minutes. There's plenty of old-fashioned flavor, so it's sure to become a favorite! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 337 calories, Fat 11g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 260mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.
RAISIN BREAD PUDDING
My sister gave me the recipe for this delicious bread pudding that's dotted with raisins. It's a big hit with everyone who tries it. A homemade vanilla sauce comes together quickly on the stovetop and is drizzled over warm servings of this old-fashioned, tasty treat. -Sherry Niese, McComb, Ohio
Provided by Taste of Home
Categories Desserts
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.
Nutrition Facts : Calories 448 calories, Fat 19g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 378mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 1g fiber), Protein 10g protein.
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