Sunday, December 12, 2010
Eggnog Bread Pudding
I've been playing with versions of this for a few years, but I think this one works the best, thanks to a little inspiration from another cook. This is full of Christmasey flavors and holiday goodness. The bourbon certainly isn't necessary, but I had some and don't know how to use it other than in cooking. Feel free to leave it out, but it does add a nice little festive zing. This pudding would make a perfect Christmas morning breakfast!
Start to finish: 1 hour
Yield: 8 servings
Eggnog Bread Pudding with Bourbon Craisins
1/2 loaf good white bread, cut or torn into 1/2 inch cubes (challah, brioche, etc. - I used mild sourdough)
2 cups eggnog
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup craisins
1/3 cup bourbon
sugar to taste
1. Preheat oven to 375 degrees. Grease a full size loaf pan with butter.
2. Put craisins in a small bowl, and add bourbon to cover. You may not need all of it, or you could add a bit more if you like. Microwave for about 30 seconds to help the craisins absorb the bourbon, then set aside to cool.
3. In a large mixing bowl, whisk together eggnog, eggs, nutmeg, vanilla, and sugar to taste. I used about 2 tablespoons, but you can use more or less depending on how sweet your eggnog is and your preferences.
4. Gently fold in bread cubes, then craisins and any bourbon that hasn't been absorbed.
5. Let the mixture sit for a few minutes as the bread absorbs the liquid, then pour everything into the loaf pan. Sprinkle the top with additional sugar for a sweet crust, if desired.
6. Cook for 50-55 minutes, until a knife inserted in the center comes out clean and the top is golden brown. It's best to let the pudding sit for a few minutes before slicing and serving, but you can serve it warmer and softer if you want to.