MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Eggnog Bread Pudding
| Eggnog Bread Pudding | Print |
Recipe By: Alice Morrow
Eggnog Bread Pudding
Ingredients
- 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
Instructions
- 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.
| Eggnog Bread Pudding | Print |
Recipe By: Alice Morrow
Classic Eggnog
Ingredients
- CLASSIC EGGNOG:
- 6 egg yolks
- ½ c. sugar
- 2 c. heavy cream
- 1 c. whole milk
- 1 ¼” t. freshly grated nutmeg
- Pinch of salt
Instructions
- Prepare ice bath with a bowl inside it.
- Whisk together yolks and sugar.
- Heat cream, milk, nutmeg and salt in large saucepan until it steams.
- Temper the egg mixture by slowly lading in cream mixture, whisking constantly until all is added.
- Pour custard back into saucepan. Cook until a thermometer reads 160.
- Transfer the custard to bowl set in ice water and stir occasionally until cold.
- Cover and refrigerate.
Related Posts
