Eggnog comfort food; need I say more?
Most often when I think of eggnog, it’s served ice cold or added to a cup of coffee. It’s not something that I think of as warm. However, when you’re looking for a delicious, yet simple, way to create bread pudding, eggnog is a good choice. No need to add lots of seasoning or flavors, just some eggnog and a few other ingredients, and you’ve got a festive dessert.
To learn more about this recipe, originally published in January 2010, keep reading.
If you’re a regular reader, you will note that the Day 10 post is a day late. However, with a full day of Christmas celebrations yesterday, there wasn’t much time for editing photos and writing. Saturday was filled with Christmas excitement: opening presents, eating lots of delicious foods, and enjoying the company of family and friends.
It was a wonderful day, to say the least. The day itself was the best present I could have received. From the squeals of our daughters, as they opened Team Jacob photos, to the giggles of our nephews, as our first floor became their racecourse, to the shouts of our sons, as they became newly skilled in the game of Pit, it was a wonderfully loud and fun-filled day.
Of course, with my husband and I enjoying cooking as much as we do, food was an important part of the day. We had many wonderful dishes throughout our day, including scones, olive tapenade, garlic-herb beef, and bacon-wrapped pears. To end our day there were sugar cookies and eggnog bread pudding. Serving the bread pudding warm from the oven topped with whipped cream or ice cream (or both), it was the perfect end of Christmas dessert- warm, comforting, and filled with holiday flavors.
You can find the Day 9 recipe here: Maple Cinnamon Pecans & Almonds.
- 1 loaf crusty French bread, cubed
- 4 eggs,
- 2 cups light eggnog
- 1 cup skim milk
- 1/3 cup sugar
- 1/2 tsp. nutmeg
- Place bread cubes in a large mixing bowl.
- In a medium bowl, whisk eggs.
- Add eggnog, milk, sugar, and nutmeg to eggs, and whisk until fully combined.
- Pour egg mixture over bread, and toss to combine.
- Let sit for 20 minutes, stirring after 10 minutes, to allow bread to absorb liquid.
- Grease 13×9 baking pan.
- Pour bread/egg mixture into prepared pan, cover with plastic wrap, and refrigerate overnight.
- Preheat oven to 350.
- When oven is ready, remove plastic wrap, and bake bread pudding for 35-45 minutes, or until edges are golden brown and center is set.