
Ingredients Needed Cherry Eggnog Bread Pudding
- 6 c. Aunt Millie’s Buttermilk Bread
- 2 ½ cups Eggnog
- 1/2 c. Unsalted Butter, melted
- 6 Large Eggs
- 1/2 c. granulated sugar
- 1/2 t. Cinnamon
- 1 t. Nutmeg
- Pinch of Salt
- 1 t. Vanilla Extract
- 1/2 c. Dried Cherries
- 1/2 c. Sliced Almonds, Toasted
Warm Vanilla Sauce
- 1/2 c. Brown Sugar Packed
- 1/4 c. Heavy Cream
- 1/4 c. Unsalted Butter
- 1 t. Vanilla Extract
Directions for Cherry Eggnog Bread Pudding
- Coat a 9×13 pan with nonstick spray.
- 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.
- Preheat oven to 350, remove pudding from refrigerator and uncover. Bake on middle rack for 45-55 minutes until top is browned, the edges
pull away from pan easily, and there is no wet jiggle. Allow pudding to cool for 30 mins. -
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.