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Eggnog bread pudding

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Ingredients Needed For Eggnog bread pudding

*3 large eggs
*1 large egg yolk
*3/4 cup Sugar
*4 tbsp unsalted butter, melted
*1 3/4 cup Half-and-half
*3 tbsp brandy
*2 tbsp pure vanilla extract
*3/4 tsp Freshly grated nutmeg
*1/8 tsp salt
*6 slice Dry cinnamon raisin bread quartered


*1/3 cup Pure maple syrup
*2 tbsp Sugar
*1 1/2 cup cranberries if frozen, do not thaw
*3 tbsp unsalted butter
*1 1/2 tbsp Bourbon

Directions To Prepare Eggnog bread pudding
#Preheat oven to 350f 15 minutes before baking, with the rack in the center of the oven.<BR>
#butter a 6-cup souffle dish.<BR>
#Have a kettle of boiling water ready and a baking pan large enough to hold the souffle dish.<BR>
#Whisk the eggs, egg yolk and Sugar until light.<BR>
#Mix in the butter, the half-and-half, brandy, vanilla, nutmeg and salt.<BR>
#Place the bread in the souffle dish and pour the custard over it.<BR>
#Press the bread into the custard so it gets well soaked.<BR>
#Let rest 20 minutes.<BR>
#Put the souffle dish in the baking pan and place on the oven rack.<BR>
#Pour boiling water into the baking pan so it comes halfway up the sides of the souffle dish.<BR>
#Bake until the custard is softly set in the center, about 1 hour.<BR>
#Remove from the water bath.<BR>
#Serve warm or at room temperature with cranberry-maple sauce.<BR>
#Once cooled, the pudding can be refrigerated for up to 3 days.<BR>
#To reheat, cover with aluminum foil with several slits in it.<BR>
#Bake in a preheated 350f oven for 20 minutes.<BR>
#Serve warm, or at room temperature with cranberry-maple sauce.<BR>
#Cranberry-maple sauce: bring the maple syrup and Sugar to a boil in a small non-aluminum pan, then cook for 3 minutes.<BR>
#Add the cranberries and cook until their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if they are frozen.<BR>
#Cut the butter into 3 pieces.<BR>
#Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another.<BR>
#Add the Bourbon. Sauce can be served immediately or refrigerated for up to a week.<BR>
#Reheat gently and thin with 2 to 3 tablespoons water before serving.

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Friday, February 23, 2018, 6:24 am

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