Ingredients for Raisin Eggnog Bread Pudding
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How to Make Raisin Eggnog Bread Pudding
- Preheat oven to 350°F (175°C). Butter or spray a 13x9 inch baking dish.
- In a large bowl, combine the cubed bread, raisins, and eggnog. Gently toss to coat. Let soak for at least 1 hour, or until the bread is fully saturated.
- In a separate bowl, whisk together the eggs, egg yolks, sugar, brandy (if using), and rum (if using) until light, thick, and pale yellow.
- Stir the soaked bread mixture into the egg mixture, ensuring the bread is evenly coated.
- Pour the bread pudding mixture into the prepared baking dish.
- Sprinkle the top evenly with 1/4 teaspoon of ground nutmeg.
- Place the baking dish inside a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
- Remove from the oven and let cool slightly on a wire rack before serving.
- Serve warm, topped with freshly whipped cream and a sprinkle of extra nutmeg.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
70g
Fat
15g
Carbs
5g
