Easy Eggnog Bread Pudding
An easy eggnog twist on the classic bread pudding dessert. This eggnog bread pudding is loaded with spice and perfect for a festive holiday dessert.
Ingredients
- 2 cups eggnog
- ¼ cup unsalted butter, melted
- 2 eggs
- ¼ cup light brown muscovado sugar, packed
- 1 teaspoon ground nutmeg, plus extra for topping
- ½ cup dried currants or raisins
- ¼ cup bourbon, whisky or rum
- 1 teaspoon vanilla extract
- 6 cups cubed bread (roughly six slices) best made with challah bread or other enriched loaves
Instructions
- Preheat your oven to 375°F (190C/170C Fan) and butter a deep sided baking dish.
- In a small saucepan, heat the currants with the whisky and vanilla over a medium heat until the liquid begins to boil. Allow to boil for about 2-3 minutes to allow the currants to infuse with the flavour. Remove from the stovetop and allow to cool.
- In a large jug, add your eggnog, eggs, sugar and ground nutmeg. Whisk together.
- Place your cubed bread in a large mixing bowl and add the eggnog mixture. Toss to coat the bread and allow to soak for about 5 minutes.
- Add the melted butter along with the currants and excess liquor from the saucepan. Stir through.
- Pour the mixture into the prepared baking dish and cover in a layer of aluminium foil. Place in the centre of the oven to bake for about 1 hour. In order to check for doneness, use a table knife inserted into the centre of the bread pudding. The pudding is ready when this comes out clean.
- Once baked, remove from the oven and cool for about 5 minutes before serving.
- Serve warm with whipped cream and fresh grated nutmeg.
Nutrition
Calories: 387kcalCarbohydrates: 43gProtein: 9.3gFat: 18.1gSaturated Fat: 9.7gCholesterol: 125mgSodium: 333mgPotassium: 198mgFiber: 7.5gSugar: 14gCalcium: 149mgIron: 1mg
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