What do you do when you have a quart of eggnog left after your eggnog loving teen never gets around to drinking it? You start baking.
This is the easiest bread pudding I have ever made. I literally threw it together in about five minutes and baked it for about 45 minutes. Unlike the above picture (taken when I pulled it from the oven to check it), the bread pudding should be browned on top. This bread pudding baked for an additional 15 minutes or so until it was done.
Note: It is best to use older/stale bread. If you don’t have older/stale bread, tear or cut the bread a day ahead and allow it to dry out. If you are in a hurry, you could dry it in the oven on a baking sheet just before making the pudding. Although it is much better to use drier bread, most bread will make okay pudding without being dried…unless it is very freshly baked.
Eggnog Bread Pudding
Ingredients
- 1/3 c. dried cranberries (optional)
- boiling water, enough to cover cranberries
- butter, to grease baking dish
- 1 lb. loaf of bread (brioche, challah, etc.),
- 2 1/2 c. egg nog
- 3 eggs, beaten
Instructions
- Preheat 350 degrees F.
- Cover cranberries with boiling water.
- Use butter to grease all over the inside of an 8 or 9-inch baking dish.
- Tear bread into smaller pieces or cut bread into 1″-ish cubes and place in the baking dish.
- Drain cranberries and distribute them throughout the bread pieces.
- Whisk the eggs and eggnog together.
- Pour evenly over the bread.
- Push down any bread that is not coated into the egg mixture.
- Bake for 45 to 50 minutes.
- Serve warm or cool.
- Serve plain or with a syrup/ sauce.
Notes
Possible syrup/sauce ideas: maple syrup, bourbon sauce, brandy sauce, whiskey sauce, rum sauce, cranberry sauce, chocolate syrup
