Cranberry Eggnog Bread Pudding
Ingredients
The bread pudding
-
1
loaf
Potato Bread (cut into cubes)
-
4
cups
Egg Nog
-
3
large
Eggs
-
1
cup
Granulated Sugar
-
2
tablespoons
pure Vanilla
-
1
teaspoon
cinnamon
-
1
cup
fresh or frozen cranberries
The cream cheese frosting
-
¼
lb
butter (softened)
-
8
ounces
cream cheese (softened)
-
1
cup
Confectioners sugar
-
1
tablespoon
bourbon, whiskey or rum (or vanilla extract for non-alcoholic)
Instructions
- Preheat the oven to 350°F and prepare a 9x9 baking dish.
- Cut the potato bread into cubes and place them in the baking dish.
- Mix the cranberries with the bread cubes.
- In a mixer, combine the eggnog, eggs, sugar, cinnamon, and vanilla, ensuring the eggs are beaten and sugar is dissolved.
- Pour the egg mixture over the bread, mixing well to ensure all bread absorbs the liquid. Let it sit for at least 15 minutes, or overnight in the fridge.
- Cover the dish with aluminum foil and bake for 1 hour.
- Uncover and bake for an additional 15 minutes until the center is set.
- For the frosting, whip the butter and cream cheese together, then gradually add the confectioners sugar and mix well.
- Spread the cream cheese frosting over the warm bread pudding and serve.
Nutrition Facts (estimated)
Servings
16
Calories
252
Total fat
14g
Total carbohydrates
26g
Total protein
4g
Sodium
142mg
Cholesterol
98mg
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