Recipe of the Day December 4- Eggnog Bread Pudding

17 years ago

I've made this a few times and it is wonderful!

Eggnog Bread Pudding

Serves 8.

1 loaf stale French bread ----- betting cinnamon raisin bread would do great

1 quart eggnog

3 eggs

2 tablespoons vanilla

1 cup raisins

1/2 cup sugar

1. Heat oven to 325 degrees. Grease a 9x13x2-inch pan.

2. In a large mixing bowl, crumble the bread and pour the eggnog over it, letting it sit until bread is soft, at least 20 minutes and even overnight.

3. In a smaller bowl, beat together the eggs, sugar, and vanilla and stir into the bread and eggnog mixture. Add the raisins and mix well.

4. Bake for 1 hour and 10 minutes, or until knife comes out clean. Let cool before cutting.

. Serve with a little whipped cream, if desired.

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Comments (11)

rachelacey
17 years ago
Oh my gosh - that sounds delicious! I love eggnog AND bread pudding :)
nodakgal
17 years ago
I have this saved but haven't had a chance to make it yet.

Lemon Bread pudding
1/2 cup sugar
1/2 teaspoon vanilla
6 eggs
1/2 cup Original BisquickÂ® mix
2 cups milk
10 cups cubed French bread (about ten 1-inch slices)
1 can (15.75 oz) lemon pie filling or any fruit pie filling
1 cup frozen (thawed) whipped topping
1. Heat oven to 350Â°F. Generously grease bottom and side of 3-quart
  casserole with shortening or cooking spray. In large bowl, beat sugar,
  vanilla and eggs with wire whisk until blended. Stir in Bisquick mix and
  milk. Stir in bread cubes until coated.
2. Spoon half of the bread mixture into casserole. Spoon 1 cup of the
  pie filling randomly over bread mixture. Top with remaining bread mixture.
3. Bake 45 to 50 minutes or until golden brown and knife inserted in
  center comes out clean. In small bowl, mix remaining pie filling and the
  whipped topping. Serve warm pudding with whipped topping mixture. Store
  covered in refrigerator.
  High Altitude (3500-6500 ft): Heat oven to 375Â°F. Bake 50 to 55
  minutes.
Eggnog Coffee
1/4 cup ground MAXWELL HOUSE Coffee, any variety
1/4 tsp. ground nutmeg
2 Tbsp. sugar
2-1/2 cups cold water
1 cup eggnog, warmed
1/2 cup thawed COOL WHIP Whipped Topping
Make It

PLACE coffee in filter in brew basket of coffee maker; sprinkle with nutmeg.
Place sugar in empty pot of coffee maker. Add water to coffee maker; brew.
When brewing is complete, stir in eggnog.

POUR into 4 cups; top with whipped topping.
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Here's one I made on Thursday, everyone liked it. I added the vanilla sauce on top. Eggnog Bread Pudding Serves 8. 1 loaf stale French bread ----- betting cinnamon raisin bread would do great (it does!) 1 quart eggnog 3 eggs 2 tablespoons vanilla 1 cup raisins 1/2 cup sugar 1. Heat oven to 325 degrees. Grease a 9x13x2-inch pan. 2. In a large mixing bowl, crumble the bread and pour the eggnog over it, letting it sit until bread is soft, at least 20 minutes and even overnight. 3. In a smaller bowl, beat together the eggs, sugar, and vanilla and stir into the bread and eggnog mixture. Add the raisins and mix well. 4. Bake for 1 hour and 10 minutes, or until knife comes out clean. Let cool before cutting. 5. Serve with a little whipped cream, or powdered sugar on top if desired. Vanilla Sauce Recipe (1 CUP) This sauce is perfect with the Bread Pudding 1 cup water 1/2 cup sugar 1 tablespoon cornstarch 2 tablespoons butter or margarine 2 teaspoons vanilla extract 1 pinch salt 1.Bring water to boil in a small sauce pan. 2.Combine sugar and cornstarch. 3.Stir well. 4.Add sugar mixture to boiling water. 5.Reduce heat to medium, stirring constantly or until mixture thickens. 6.Remove from heat. 7.Add butter, vanilla, and salt. 8.Stir until butter melts.
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itsmesuzq
17 years ago
Oh my gosh...I love bread pudding but only have it at restaurants that serve it. I'm going to make this eggnog version to take to a potluck later in the month!

~Susan
luckygardnr
Original Author
17 years ago
DH has a friend that owns a dairy and around Christmas he starts handing the stuff out to his friends. DH won't drink it and I can only drink so much so I had to find something I could cook it in. I found the recipe online and tried it. DH says that is the best way to get him to drink eggnog. This year I think I'll ask for a couple of extra and freeze them for later use.
nodakgal
17 years ago
I am the only one here that will drink eggnog. I didn't know you can freeze it! Is that just for baking with Laurel or is it drinkable after freezing?
luckygardnr
Original Author
17 years ago
To be honest, Connie, I don't know. As I said, DH won't drink it but I don't see why it couldn't be frozen for cooking. I'm going to try it. You could always give it a quick taste when it's defrosted, see if it tastes alright. I know on the Food Network, they freeze eggs all the time.
threejs
17 years ago
I often freeze eggnog just before I know it will be taken off the shelves after the New Year. If you let it thaw completely in the fridge and shake it well there seems to be no difference in taste or texture. These are a year round favorite requested by many and really easy to make, thus the frozen eggnog year round.

EGG NOG BARS

2 cups eggnog
1/2 cup margarine
1 cup sugar
2- 1/4 cups of flour
1- 1/2 tsp vanilla (almond works well too)
1 tsp baking soda
1/4 tsp salt
1/2 tsp nutmeg
1 cup chopped cherries (red/green or both)
1/2 cup chopped fine almonds (optional) I usually
don't use them
3/4 cup icing sugar
couple of tbsp of milk or eggnog for topping

Cream margarine, sugar and add vanilla or almond extract
Mix all dry ingredients and add alternately with the eggnog to the creamed mixture. Fold in cherries and nuts. Pour into a greased 9 x 13 pan and put in a preheated 350ÂºF oven. Bake 20 min until top feels done like a brownie texture. Let cool just a bit and pour a drizzle of the icing sugar and enough milk or eggnog to make it runny. You do not have to cover the squares just pour it around in random places.
Terri_PacNW
17 years ago
I have two great recipes on my website using eggnog..

Here is a link that might be useful: Eggnog Bread and Eggnog Cookies
glenda_al
17 years ago
This is my tried and true eggnog pound cake.

Eggnog pound cake

6 tablespoons butter, softened, divided
2/3 cup sliced almonds
1 package (18-1/4 ounces) yellow cake mix
1-1/2 cups eggnog
2 eggs
1 teaspoon rum extract
1/8 teaspoon ground nutmeg
Directions:
Grease a 10-in. fluted tube pan with 2 tablespoons butter. Press almonds onto the bottom and sides of pan; set aside.
Melt remaining butter. In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes or until smooth. Pour into prepared pan.
Bake at 350Â° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12-14 servings.
luckygardnr
Original Author
17 years ago
Terry, in the recipe for Eggnog Bread, it doesn't give the amount of salt to add. Is it 1 tsp or more?
Terri_PacNW
17 years ago
just a 1/2 t

Recipe of the Day December 4- Eggnog Bread Pudding

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Recipe of the Day December 4- Eggnog Bread Pudding

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