Recipe: Eggnog Bread Pudding

Chef Jill joins WBTV News at Noon with Kristi O’Connor and Jason to create a delicious Eggnog Bread Pudding celebrating National Eggnog Month!

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Eggnog Bread Pudding

YIELDS: 8

PREP TIME:  5 mins

INGREDIENTS:

  • 4 large eggs

  • 1 qt. refrigerated eggnog

  • 10 slice raisin cinnamon swirl bread or brioche

  • 1/2 cup pecans or walnuts (optional)

  • One nutmeg ( for grating on top)

  • 3 TBSP Rum or 1 tsp rum extract

DIRECTIONS

  • Heat oven to 350°F. Coat a 2-qt. shallow baking dish with nonstick spray

  • Whisk eggs in a large bowl until blended. Whisk in eggnog and rum or extract.

  • Cut 4 slices bread in 1-in. cubes; arrange over bottom of prepared dish. Add nuts.

  • Pour half the eggnog mixture over top.

  • Cut remaining bread slices diagonally in half; arrange decoratively on top.

  • Pour remaining eggnog mixture over all.

  • Bake, uncovered, 55 minutes or until a knife inserted in center comes out clean. Serve warm or at room temperature. Sprinkle with confectioners' sugar, if desired.

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RecipeKristen Baughmanrecipe, eggnog, eggnog bread pudding, WBTV