Holiday Eggnog Bread Pudding
8 cups cubed French bread, allow to stale overnight
1/2 cup craisins(dried cranberries)
1/2 cup chopped pecans
1/3 cup granulated sugar
4 tbsp. melted butter
3 beaten eggs
1 tsp. vanilla
4 cups eggnog
1 tsp. ground nutmeg
1/3 cup cinnamon sugar
Preheat the oven to 375 degrees and spray a 9 x 13 inch baking dish with release. Next, place the stale cubed bread in a large mixing bowl. Now, add the chopped pecans and dry cranberries. Mix to combine evenly. Set aside while you prepare the wet mixture.
Place the sugar, nutmeg,vanilla ,eggs, melted butter, and eggnog in a large bowl. Mix until completely combined. Pour the wet mixture over the dry ingredients in the bowl and mix to combine evenly. Allow to set and absorb the majority of the wet mixture.
Now, pour the bread pudding mixture into the prepared baking dish. Level, sprinkle the surface with cinnamon sugar and place in the 375 degree oven. Bake for 40-50 minutes, an inserted tooth pic should pull out clean when the bread pudding is done. Remove to a cooling rack and rest for 10 minutes. Serve warm with whip topping.
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40-50 minutes
Calories : 8 oz. serving, 345 calories