Description
Rich Cranberry Eggnog Bread Pudding is a delicious dessert that combines the festive flavors of eggnog and cranberries in a comforting bread pudding.
Ingredients
Scale
- 8 cups of stale bread, cubed (French or challah works well)
- 2 cups eggnog
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup fresh or frozen cranberries
- ½ cup raisins (optional)
- 1 tablespoon butter (for greasing the baking dish)
- Powdered sugar (for dusting, optional)
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Place the cubed bread in a large mixing bowl. Set aside.
- In another bowl, whisk together the eggnog, eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the eggnog mixture over the cubed bread, ensuring all pieces are coated. Let it sit for about 10 minutes to absorb the liquid.
- Gently fold in the cranberries and raisins (if using), distributing them evenly throughout the mixture.
- Pour the bread mixture into the prepared baking dish, spreading it evenly.
- Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove the pudding from the oven and let it cool for 10-15 minutes before serving.
- If desired, dust the top with powdered sugar before serving for an elegant finish.
Notes
- Use stale bread for better texture.
- This recipe can be made with fresh or frozen cranberries.
- Raisins are optional but add extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg