Cherry Eggnog Bread Pudding

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

  1. Coat a 9×13 pan with nonstick spray.
  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.
  3. 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.
  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.

Products in this Recipe

Buttermilk White Bread

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