Cherry Eggnog Bread Pudding
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25 hr 5 min
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1 serving
Get into the holiday whisk of things with this Cherry Eggnog Bread Pudding! Where creamy eggnog and juicy cherries come together with our soft country buttermilk bread for a cozy, indulgent treat that's perfect for any festive gathering.
Ingredients
<span
style="background-color:transparent;">2 ½ cups Eggnog
<span
style="background-color:transparent;">½ cup unsalted butter, melted
6 large
eggs
<span
style="background-color:transparent;">½ cup granulated sugar
<span
style="background-color:transparent;">½ teaspoon cinnamon
1 teaspoon
nutmeg
1 teaspoon
vanilla extract
<span
style="background-color:transparent;">½ cup dried cherries
<span
style="background-color:transparent;">½ cup sliced almonds, toasted
pinch
of salt
Directions
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Step 1
Coat a 9×13 pan with nonstick spray.
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Step 2
Combine the bread, eggnog, sugar, and spices; transfer too prepared baking dish. Press down to help the bread absorb eggnog; scatter toasted almonds and cherries on top. Cover and refrigerate for 24 hours.
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Step 3
Preheat oven to 350, remove pudding from refrigerator and uncover. Bake on middle rack for 45-55 minutes until top is browned, the edgespull away from pan easily, and there is no wet jiggle. Allow pudding to cool for 30 mins.
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Step 4
Warm Vanilla Sauce: While the pudding is cooling, combine sugar, cream, and butter in a small saucepan set over medium heat. Bring to a low boil, whisking occasionally. Remove from heat and whisk in vanilla extract. Cool for 10 minutes, then drizzle over the Cherry Eggnog Bread Pudding!
