The holiday season isn’t only the season of giving, it’s the season of baking! To celebrate, we are dishing up the recipe for our deliciously dangerous Cranberry Eggnog Bread Pudding to make at home. Enjoy!
Ingredients
1-2 loafs Challah or Potato Bread
4 cups Egg Nog
3 large Eggs
1 cup Sugar
2 tablespoons Pure Vanilla
1 teaspoon Cinnamon
1 cup Fresh or Frozen Cranberries
Instructions
Preheat your oven to 350 degrees and grease a 13’’ x 9’’ baking dish.
Take your Challah/ Potato BreadCut and cut into cubes. Once cut, place in your baking dish & mix in the cranberries.
In a separate bowl, mix the eggnog, eggs, sugar, cinnamon and vanilla together with a stand or hand mixer. Make sure all the eggs are beaten into the milk and all the sugar has been incorporated.
Pour this mixture over the cut bread, mixing it well so that all of the bread has absorbed some of the milk. Push the bread to cover the dish completely & let it sit for at least 15 minutes in the fridge with cling film. If possible, overnight in the fridge is even better.
Bake covered for 45 minutes or until the center is fully set. Bake another 10 minutes uncovered or until is fully set. Careful! Don’t let it get too dry. The bread pudding will rise quite a bit, but sadly it will fall, this won’t affect the flavor. Voilà!
To add a festive flair, this recipe can be made into a lovely holiday dessert by adding a Bourbon Cream Cheese Frosting.
Bourbon Cream Cheese Frosting
Ingredients
1/4 lb Butter – Softened
8 oz Cream Cheese Softened (not whipped cream cheese)
1 cup Confectioners Sugar
1-2 tablespoons Bourbon, Whiskey or Rum (use vanilla extract for a non alcoholic version)
½ cup Chopped Pecans
Instructions
Whip the butter and cream cheese in your mixture at a high speed so air can get into it.
Turn the mixer down all the way and add the confectioner’s sugar while gradually increasing the speed.
Add the bourbon (or vanilla) and mix well.
Spread cream cheese frosting over the warm bread pudding, sprinkle with pecans.
Serve and enjoy!
Additional Helpful Notes
I like to add a crunchy topping for a breakfast recipe by mixing ½ cup brown sugar, ½ cup flour, 1 cup of crushed cornflakes, 1 teaspoon of cinnamon mixed with 1/3 cup melted butter, and adding to the top of the pudding before baking.
Don’t forget to share your final results with us on Facebook or Instagram and tag us at @WaldoEmersonInn
