Eggnog bread pudding
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Eggnog bread pudding
  Bread    Pudding    Holiday  
Last updated 6/12/2012 12:56:07 AM. Recipe ID 18168. Report a problem with this recipe.
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      Title: Eggnog bread pudding
 Categories: Desserts, Holiday, Mandel
      Yield: 8 Servings
      3 lg Eggs
      1 lg Egg yolk
    3/4 c  Sugar
      4 tb Unsalted butter; melted
  1 3/4 c  Half-and-half
      3 tb Brandy
      2 tb Pure vanilla extract
    3/4 ts Freshly grated nutmeg
    1/8 ts Salt
      6 sl Dry cinnamon raisin bread
           - quartered

MMMMM-------------------CRANBERRY-MAPLE SAUCE------------------------
    1/3 c  Pure maple syrup
      2 tb Sugar
  1 1/2 c  Cranberries
           - if frozen, do not thaw
      3 tb Unsalted butter
  1 1/2 tb Bourbon
  PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the
  center of the oven. Butter a 6-cup souffle dish. Have a kettle of
  boiling water ready and a baking pan large enough to hold the souffle
  dish. Whisk the eggs, egg yolk and sugar until light. Mix in the
  butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place
  the bread in the souffle dish and pour the custard over it. Press the
  bread into the custard so it gets well soaked. Let rest 20 minutes.
  Put the souffle dish in the baking pan and place on the oven rack.
  Pour boiling water into the baking pan so it comes halfway up the
  sides of the souffle dish. Bake until the custard is softly set in
  the center, about 1 hour. Remove from the water bath. Serve warm or
  at room temperature with Cranberry-Maple Sauce. Once cooled, the
  pudding can be refrigerated for up to 3 days. To reheat, cover with
  aluminum foil with several slits in it. Bake in a preheated 350F oven
  for 20 minutes. Serve warm, or at room temperature with
  Cranberry-Maple Sauce.
  CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a
  small non-aluminum pan, then cook for 3 minutes. Add the cranberries
  and cook until their skins burst and they begin to pop, 6 to 8
  minutes, or slightly longer if they are frozen. Cut the butter into 3
  pieces. Remove the pan from the heat and whisk in the butter, 1 piece
  at a time, waiting until each is incorporated before adding another.
  Add the bourbon. Sauce can be served immediately or refrigerated for
  up to a week. Reheat gently and thin with 2 to 3 tablespoons water
  before serving.

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Recipe ID 18168 (Apr 03, 2005)

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