Egg Nog Bread Pudding

Ingredients

• 3 cups AE Egg Nog (Any variety)
• 6 tablespoons sugar
• 3 eggs
• 1½ teaspoons ground nutmeg or cinnamon
• 2 loaves (1 pound each) cinnamon swirl or raisin bread, cubed* (about 12 cups)
• Additional egg nog for serving

Snow Topping

• 1 cup AE Heavy Whipping Cream
• 3 tablespoons powdered sugar
• 1 teaspoon real vanilla extract

 

Directions

Heat oven to 350°F; lightly coat a 9 x 13-inch baking dish with nonstick spray. In a large bowl, whisk together the egg nog, sugar, eggs, and nutmeg until smooth. Fold in the bread cubes and pour into the prepared baking dish. Bake for 40 to 45 minutes, or until knife comes out clean. Let stand for 10 minutes before cutting and serving. Drizzle each serving with additional egg nog if desired.

Meanwhile, for the Snow Topping, chill a bowl and beaters for 10 to 15 minutes in the refrigerator. Pour whipping cream and vanilla into the chilled bowl and beat with an electric mixer on high, gradually adding the powdered sugar. Beat mixture until soft peaks form. Use immediately on warm Egg Nog Bread Pudding.

*If possible, use slightly stale bread to make the pudding—it absorbs the custard much more thoroughly. To stale, cube the bread and spread it on a large baking sheet. Let stand overnight at room temperature before mixing and baking.

 

You may use AE Classic or Lite Egg Nog or Milk Nog

You may use raisin bread or cinnamon swirl bread. If using plain bread, you can add ¾ cup raisins.

 

Makes Makes 8 servings