Eggnog Bread Pudding
- 16-18 slices of thick white bread, cut into quartered cubes
- 1/2 cup softened butter for spreading in bread pans
- 1 cup butter
- 1 1/2 cups sugar
- 4 beaten eggs
- 24 ounces eggnog
- 1 teaspoon vanilla
- Dash of salt
- 1 teaspoon cinnamon
Eggnog Bread Pudding
Try this delicious recipe from the Electric Kitchen!
Ingredients:
Directions:
- Prepare bread and set aside.
- Butter bottom and sides of four small loaf pans appx. 8”x4”x3”.
- In large pot, melt butter on medium low heat, add sugar until fully diluted.
- In separate bowl mix eggs, eggnog, vanilla, and salt.
- Add 1 ladle of warm milk mixture to eggs, stirring constantly so eggs do not scramble.
- Add egg mixture to warm milk mixture stirring constantly.
- Turn off heat, remove pot from heating element.
- Add cinnamon, mix thoroughly.
- Add bread and mix until all pieces are drenched.
- Immediately place bread in buttered pans.
- Cook in preheated 350°F oven for 30-35 minutes. If a crispy top is desired, broil 3-5 minutes.
Tip: Bread is best if it is a couple days old.
Serves 16
Approximate Nutrient Analysis per serving (based on 16 servings):
320 calories, 21 g fat, 12 g saturated fat, 117 mg cholesterol, 366 mg sodium, 39 g carbohydrate, 0 g fiber, 25 g sugar, 7 g protein.
