Eggnog Bread Pudding
Cuisine: American
Author: Kitchens
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Step One
  • 8 Cups Hawaiian or Challah bread cubes with crusts on
Step Two:
  • 8 extra-large eggs
  • 1 Cup granulated sugar
Step Three:
  • 2 Cups whipping cream
  • 3 Cups dairy eggnog
  • 2 ounces Brandy
  • 1/2 teaspoon nutmeg
  • 1/2 Cup butter; melted
  1. Place cubed bread in a large flat baking pan and toast in a preheated 350 degree oven turning until golden brown on all sides. Do not let it get too brown or burn. Remove from oven and set aside.
  2. In a small bowl combine the raisins and brandy and set aside.
  3. In a large bowl, using an egg beater, cream the eggs and sugar together. Add the cream, eggnog, nutmeg and butter and beat until well mixed. Add the bread cubes, raisin and brandy mixture and mix with a spoon until all the bread is well coated with the egg mixture. Let stand for about 30 minutes stirring occasionally.
  4. Pour into a 9 1/2 x 13 1/2 x 2 inch baking dish that has been sprayed with a non stick oil.
  5. Bake in a preheated 350 degree oven for 45 minutes to an hour or until the custard is set, being careful not to brown the top too much. Remove from the oven and let cool. Top with sweetened whipped cream or a brandy sauce if desired.
Calories: 337 Fat: 27 g Protein: 1 g Cholesterol: 90 mg
Hawaiian bread is a soft sweetened bread that can be found in most larger markets. If not available use an egg bread like challah. You can use a commercial brand of eggnog found in most markets during the holidays. This can be served hot but the flavors come out best when cooled.

Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 + Fat; 1 1/2 Other Carbohydrates
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