Zutaten für Amaretto Eggnog Bread Pudding
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Zubereitung von Amaretto Eggnog Bread Pudding
- Preheat oven to 350°F (175°C).
- Tear 1 loaf (about 1 pound) of stale challah, brioche, or day-old bread into 1-inch chunks.
- In a large bowl, whisk together 6 large eggs, 2 cups eggnog, 1/4 cup amaretto, and 1 teaspoon vanilla extract until light and frothy.
- Gently pour the eggnog mixture over the bread chunks, ensuring all pieces are moistened.
- Using your hands, gently toss and mix the bread and eggnog mixture until it resembles a very wet, soft stuffing. Add more amaretto, 1 tablespoon at a time, if needed to achieve the desired consistency.
- Stir in 1/2 cup raisins.
- Pour the bread pudding mixture into a greased 9x13 inch baking dish.
- Bake for 45-55 minutes, or until set and golden brown on top. A toothpick inserted into the center should come out with moist crumbs.
- Let cool slightly before serving warm or cold. Dust with powdered sugar for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
303g
Fat
80g
Carbs
64g
