The Amazing Leftover Eggnog And Cinnamon Roll 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 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.

BREAD PUDDING MADE WITH CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
• Transfer cinnamon roll mix to a casserole dish and dot with butter.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

CINNAMON ROLL BREAD PUDDING

Steps:

• Heat the oven to 350 degrees F and arrange a rack in middle.
• Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.
• Meanwhile, bring about 8 cups water to a simmer over medium-high heat.
• Evenly distribute remaining 1 tablespoon sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm, at room temperature.

THE AMAZING LEFTOVER EGGNOG AND CINNAMON ROLL BREAD PUDDING

Steps:

• 1. Cut the cinnamon rolls into 1-inch cubes to equal 8 cups. (You can do this several days ahead and leave the cubes out to dry further or store them in containers until needed.)2. The night before: Butter a shallow, 21/2-quart baking dish and distribute the cubes evenly in the dish. Portions of the cubes may be higher than the side of the dish.3. In a medium bowl, lightly whisk the eggs. Whisk in the eggnog and cream until blended and no yolk shows. Carefully pour three quarters of the egg mixture over the cubes, and use the back of a spoon or your fingers to press the cubes into the liquid. Let rest for 10 minutes to allow the cubes to soak up the custard, then pour in the remaining egg mixture. Make sure that every cube is saturated. Cover the dish with plastic wrap or foil and refrigerate overnight. (To assemble in the morning, follow the procedure just described, but let the cubes rest in the egg mixture for a total of 30 minutes before baking.)4. About an hour before serving: Preheat the oven to 350°F. 5. Remove the plastic wrap and place the uncovered dish in a large roasting pan. Fill the pan with enough hot water to come halfway up the sides of the dish. Bake in the center of the oven until the cubes are toasted and the pudding is set around the edges, about 50 minutes. Remove the dish from the water as soon as you remove it from the oven. Transfer to a rack to cool for 10 minutes. Dust with powdered sugar. To serve, scoop out portions and serve plain, or accompany with jamberry maple syrup or warm maple syrup.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.