Eggnog Bread Pudding
- 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
- Coat 8x8” baking dish with PAM.
- Plump up the cherries in the brandy, for about 10 minutes.
- Toss together croissants, cherries with brandy, almonds, eggnog, sugar and nutmeg.
- Transfer to baking dish.
- Cover with plastic wrap, pressing down to help croissants absorb eggnog. Chill overnight.
- Preheat oven 350. Remove plastic wrap.
- Cover pudding with foil. Place on baking sheet and bake 30 minutes.
- Remove foil and bake another 40 minutes or until golden brown.
- Remove from oven and let rest 10 minutes before serving.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/eggnog-bread-pudding/
3.2.2704