Eggnog Bread Pudding




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Eggnog Bread Pudding

1 cup brown sugar
1 teaspoon vanilla extract
16 ounces bread, 1/2 inch cubes
1 quart eggnog
1 cup heavy cream
1 cup pecan pieces
4 eggs
4 tablespoons caramel sauce
2 8 x 10 dishes
6 sprigs fresh mint, for garnish
18 maraschino cherries, for garnish
1 cup whipping cream, for garnish

Heat a water bath to 165°.

In a large bowl combine the brown sugar, vanilla, eggnog, and cream.  Whisk the eggs and add to the eggnog mixture.  Whisk until everything is well incorporated.  Add the bread cubes and the pecan pieces to the mixture.  Mix until everything is well coated.  Divide the mixture among the two dishes.  Place each dish into a large bag.  Remove the air and seal.  Place into a water bath and cook for three hours.

Heat the caramel sauce until warm.  Remove the dishes from the bags.  Drizzle the caramel sauce over the tops of the pudding.  Place the cherries and mint on top of each pudding so that they resemble sprigs of holly.  Garnish with whipped cream.

Recipe Notes
Use day old dry bread or place cubed bread on a baking sheet and bake in a 250° oven for 30 minutes until dry.   Cool.

You may make this pudding in individual ramekins as well.  Occasionally, liquid may overflow slightly when sealing.  A tip-to keep the dishes free of cooked- on food on the exterior, simply wrap plastic wrap around the outside of the dish prior to sealing.  When you remove the dish from the bag just peel off the plastic wrap.

Serves: 10
Preparation Time is 10 minutes
Inactive Preparation Time is 00 minutes
Cooking Time is 3:00


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