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Hood Eggnog Bread Pudding Recipe

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A Busy Mom's Slow Cooker Adventures Eggnog Bread Pudding
A Busy Mom's Slow Cooker Adventures Eggnog Bread Pudding from www.slowcookeradventures.com

Description

If you're looking for a festive and delicious dessert for the holiday season, look no further than this hood eggnog bread pudding recipe! This decadent dessert combines the rich flavors of eggnog with warm, comforting bread pudding for a dessert that is sure to be a hit with your family and friends.

Prep Time

Preparation time for this recipe is approximately 15 minutes.

Cook Time

Cooking time for this recipe is approximately 45 minutes.

Ingredients

  • 1 loaf stale bread, cut into cubes
  • 4 cups Hood eggnog
  • 4 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 cup raisins (optional)

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Whisk
  • Saucepan

Method

  1. Preheat oven to 350°F.
  2. Spread bread cubes in a single layer in a 9x13 inch baking dish.
  3. In a saucepan, heat Hood eggnog over medium heat until it reaches a simmer.
  4. In a mixing bowl, whisk together eggs, sugar, vanilla extract, nutmeg, and cinnamon.
  5. Slowly pour the heated eggnog into the egg mixture, whisking constantly.
  6. Add raisins (optional) to the bread cubes and mix well.
  7. Pour the eggnog mixture over the bread cubes, making sure all the bread is coated.
  8. Bake for 45 minutes or until the top is golden brown and the pudding is set.
  9. Allow the bread pudding to cool for a few minutes before serving.
  10. Optional: Serve with whipped cream or a scoop of vanilla ice cream.

Notes

For the best results, use stale bread that is at least a day old. This will ensure that the bread soaks up the eggnog mixture evenly.

Nutrition Info

This recipe yields approximately 8 servings. Each serving contains approximately:
  • Calories: 420
  • Protein: 10g
  • Fat: 14g
  • Carbohydrates: 66g
  • Fiber: 2g
  • Sugar: 41g
  • Sodium: 300mg

Recipes FAQ

Can I use a different type of eggnog?

Yes, you can use any type of eggnog for this recipe. However, we recommend using Hood eggnog for the best results.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and store it in the refrigerator until you're ready to bake it. Simply follow the recipe instructions up until step 7, cover the baking dish with plastic wrap, and refrigerate for up to 24 hours. When you're ready to bake the bread pudding, remove it from the refrigerator and allow it to come to room temperature before baking.

Recipe Tips

  • If you don't have raisins on hand, you can substitute them with chopped nuts or dried cranberries.
  • For an extra indulgent dessert, try drizzling caramel sauce over the top of the bread pudding before serving.
  • If the bread pudding starts to brown too quickly in the oven, cover it with foil to prevent it from burning.

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