Recipe of the Day December 4- Eggnog Bread Pudding

15 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
15 years ago
Oh my gosh - that sounds delicious! I love eggnog AND bread pudding :)
nodakgal
15 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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Q
Comments (8)
I agree with Ann. Best not to use the condensed milk. Here's my recipe for a similar dish. I make this with both sweet potatoes & squash. SWEET POTATO, APPLE, & BACON BREAD PUDDING Excellent served with pork loin or chops, also delicious as a brunch selection. Ingredients: 2 Medium Sweet Potatoes, Washed, Peeled, & Diced into 1" Cubes 1 Tablespoon Olive Oil 5 Large Eggs 2 Cups Milk Â½ Teaspoon Ground Sage Â½ Teaspoon Cumin Â½ Teaspoon Ground Thyme Â½ Teaspoon Salt 1 Teaspoon Black Pepper 6 Slices Day-Old White Sandwich Bread, Crusts Removed & Cut into 1" Cubes 1 Granny Smith Apple, Peeled, Cored, & Diced into Â½" Cubes 5 Slices Bacon, Cooked until crispy, & Crumbled 1.) Pre-heat oven to 400 degrees. 2.) Wash, peel, & dice into 1" cubes the sweet potatoes. Place sweet potato cubes into medium-sized bowl & toss with the 1 Tablespoon Olive Oil. Place sweet potato cubes on a lightly oiled baking sheet. Roast the sweet potatoes until just barely fork tender, about 30-40 minutes. When roasted, remove the baking sheet from the oven & allow the sweet potatoes to cool on the baking sheet for about 30 minutes. 3.) While the sweet potato cubes are roasting, in a large mixing bowl beat the eggs until they turn a light yellow. Add the milk, sage, cumin, thyme, salt, & pepper. Beat until the eggs, milk, & spices are well blended. 4.) Add the bread cubes to the egg/milk mixture & using a wooden spoon gently push the bread cubes down into the egg/milk mixture to evenly coat all of the cubes with liquid. Cover the bowl with plastic wrap & refrigerate until the sweet potatoes are roasted & thoroughly cool. 5.) Fry the bacon until crisp. Allow to drain on paper towels. When cool enough to handle, crumble the bacon. Place the bacon in a small dish, cover, & refrigerate until needed. 6.) When the sweet potatoes are thoroughly cool, reheat the oven to 350 degrees. 7.) Remove the egg/milk/bread mixture from the refrigerator & add the sweet potato cubes. Gently fold to evenly distribute. 8.) Peel, core, & dice the Granny Smith apple into Â½" cubes. Add the apple cubes to the mixture & gently fold to incorporate. 9.) Pour the mixture into greased 9"x12" oven-proof baking dish & spread the mixture around the pan to evenly distribute. Top with the crumbled bacon. 10.) Bake in a bain marie at 350 degrees for 45-50 minutes, or until a dinner knife inserted about 1" from the center comes out clean. 11.) Allow to cool for five minutes before serving. /tricia
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Linda, I agree, that sauce is dangerous. Leftovers get eaten by the spoonful around here. My recipe for Bread and butter Pudding is almost the same as Linda's but I also butter each slice of bread. Home Cookin Chapter: Recipes From Thibeault's Table Bread And Butter Pudding With Caramel Sauce =========================================== 5 or 6 slices of bread 1/2 cup butter 1 to 1 1/2 cups sugar 5 eggs 2 cups cream (Or milk) vanilla pinch of salt Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. . Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread buttered side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden. To make caramel sauce, bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla. Custard sauce for . The custard sauce was really easy. It was just two cups of milk or cream ( I used coffee cream) heated to a simmer. Mix three tablespoons of flour into 1/2 cup of white sugar and mix into a beaten egg. When the milk is hot, slowly pour the milk into the egg mixture,stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Cover the surface directly with plastic wrap and refrigerate. Can be made as individual puddings too.
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Recipe of the Day December 9 - Spinach Salad
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I got this from here years and years ago. It's absolutely to die for! Sharon's Homemade Sweet & Sour Bacon Dressing ********************************** Fry 1lb. bacon in heavy pot till crisp. Drain & break into tiny pieces-not crumbled! Pour out half the grease-leave rest in pot. ADD: **** 5 eggs (beaten with a spoon) 5 1/2 cups sugar 1 1/4 tsp. salt MIX WELL. ADD: *** 1 cup flour 5 tsps dry mustard MIX WELL-use slotted spoon or whisk ADD: **** 2 1/2 cups CIDER vinegar 5 cups water-Mix till well blended. * Heat on medium-stirring often, but not constantly, as this lowers the cooking temperature. In about 15-20 minutes, mixture will begin to thicken. Make sure you scrape sides of pot & the bottom-often-don't let burn! * Once it is as thick as a medium gravy-remove from heat, and add bacon and 2 TBS margarine or butter. DRESSING WILL THICKEN AS IT COOLS. Sharon says: You may think this makes an awful lot-but it keeps in the fridge for 4 weeks--share with a neighbor! Excellent on Spinach Salads, Baked Potatoes, or just lettuce. Really good if you microwave a serving for 30 seconds or till just warm. ENJOY, ENJOY, ENJOY.
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Recipe of the day December 26 - Soup
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It's snowing out today and this would be a wonderful soup to make to escape all the leftover turkey! LOL! Moulton's Creamy Cauliflower Soup with Chorizo and Greens Perfect to chase away winter's chill, this rich and creamy cauliflower soup from chef Sara Moulton is more than comforting. It's also low-fat. Substantial and satisfying, this soup is luxuriously creamy without actually having any cream. What's the catch? It's thickened by pureed cauliflower and potato, so you're cutting calories but not taste. The sausage, greens, and paprika give it heat, and the cauliflower florets give it crunch. Serve this soup with garlic bread and a nice green salad, and youÂve got a meal in a bowl. INGREDIENTS 2 tablespoons extra virgin olive oil 10 ounces chorizo or andouille sausage, sliced 1 medium onion, sliced (about 1 cup) 1 medium head cauliflower (about 2 pounds) 1 small Yukon gold potato (about 4 ounces) 4 cups canned chicken broth or chicken stock 1 bunch mustard greens, kale, or spinach, or a mixture, tough stems discarded, rinsed, dried, and thinly sliced 3 tablespoons fresh lemon juice Kosher salt and freshly milled black pepper Paprika, preferably smoked, for garnish PREPARATION 1. Heat oil in large saucepan over high heat until hot. Reduce heat to medium, add chorizo, and cook, stirring occasionally, until pieces are lightly browned on both sides, about 5 minutes. Transfer chorizo with a slotted spoon to plate. Add onion to pan and cook, stirring occasionally, until softened, about 5 minutes. 2. Meanwhile, cut 2 cups small florets from cauliflower and chop rest. Peel and thinly slice potato. When onion has softened, add chicken broth, chopped cauliflower, and potato to saucepan; bring mixture to boil over high heat. Reduce heat to low and simmer about 5 minutes or until cauliflower and potato are very tender. Transfer to blender in 3 or 4 small batches and puree until very smooth. 3. Measure pureed soup and return to saucepan. Add water, if necessary, to make 7 cups. Stir in reserved cauliflower florets and simmer 4 minutes or until almost tender. If using mustard greens or kale, add to soup with florets. When florets are just tender, stir in chorizo and lemon juice; add salt and pepper to taste. If using spinach, stir in with chorizo. Ladle soup into bowls; sprinkle each with some paprika and serve with garlic bread, if desired.
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itsmesuzq
15 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
15 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
15 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
15 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
15 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
15 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
15 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
15 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
15 years ago
just a 1/2 t

Recipe of the Day December 4- Eggnog Bread Pudding

Comments (11)

rachelacey

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Recipe of the Day December 4- Eggnog Bread Pudding

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