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Eggnog Bread Pudding
4 Eggs
2 c Diary eggnog or Reduced-fat dairy eggnog
1/3 c Granulated sugar
1/4 c Rum or additional eggnog
3/4 teaspoon Ground nutmeg
6 c Dry French bread cubes; about 8 slices*
1/2 c Dried cranberries or Dried cherries or Candied cherries; chopped
Ground nutmeg; optional
Powdered sugar; sifted
Half-and-half or light cream optional
Yield: 6 Servings
Lightly grease a 2-quart square baking dish; set aside. Beat eggs, eggnog, sugar, rum or additional eggnog, and nutmeg in a large mixing bowl with an electric mixer on low speed till combined. Stir in bread cubes and fruit. Let stand 10 to 15 minutes or till bread is softened, stirring once or twice. Spoon into prepared dish. Sprinkle with additional ground nutmeg, if desired.
Bake in a 325 degree F. oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. Serve warm, sprinkled with powdered sugar. Pass half-and-half or light cream, if desired.
NOTE:
To make dry bread cubes, cut bread into 1/2-inch cubes. Spread bread cubes in a single layer in a shallow baking pan. Bake in a 300 degree F. oven for 10 to 15 minutes or till dry, stirring twice during baking.
Nutrition facts per serving: 349 calories, 11 g total fat, 142 mg cholesterol, 300 mg sodium 49 g carbo, 1 g dietary fiber, 9 g pro.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
