Eggnog Bread Pudding

Eggnog Bread Pudding

Eggnog Bread Pudding
Eggnog Bread Pudding
Recipe By:

  • ¼ c. dried cherries
  • ¼ c. brandy, hot
  • 4 large all-butter croissants, cubed and staled
  • ½ c. sliced almonds, toasted
  • 1 recipe Classic Eggnog (see below)
  • ¼ c. sugar
  • ½ t. freshly grated nutmeg

  1. Coat 8×8” baking dish with PAM.
  2. Plump up the cherries in the brandy, for about 10 minutes.
  3. Toss together croissants, cherries with brandy, almonds, eggnog, sugar and nutmeg.
  4. Transfer to baking dish.
  5. Cover with plastic wrap, pressing down to help croissants absorb eggnog. Chill overnight.
  6. Preheat oven 350. Remove plastic wrap.
  7. Cover pudding with foil. Place on baking sheet and bake 30 minutes.
  8. Remove foil and bake another 40 minutes or until golden brown.
  9. Remove from oven and let rest 10 minutes before serving.

Eggnog Bread Pudding
Classic Eggnog
Recipe By:

  • 6 egg yolks
  • ½ c. sugar
  • 2 c. heavy cream
  • 1 c. whole milk
  • 1 ¼” t. freshly grated nutmeg
  • Pinch of salt

  1. Prepare ice bath with a bowl inside it.
  2. Whisk together yolks and sugar.
  3. Heat cream, milk, nutmeg and salt in large saucepan until it steams.
  4. Temper the egg mixture by slowly lading in cream mixture, whisking constantly until all is added.
  5. Pour custard back into saucepan. Cook until a thermometer reads 160.
  6. Transfer the custard to bowl set in ice water and stir occasionally until cold.
  7. Cover and refrigerate.


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