This is the most amazing holiday dessert ever. This Eggnog Bread Pudding with Cranberries is super easy to make, and it’s definitely a crowd pleaser!
Hey cousins! I’m back with another dessert recipe for y’all to enjoy during the holidays. In this post I’m going to share a super easy, yet delicious recipe that your family will love. I’m going to share a step by step recipe on how to make eggnog bread pudding
Ingredients needed for this Eggnog Bread Pudding With Cranberries
1 loaf of thick Texas toast bread, cut in 1-inch cubes
cranberries, fresh or frozen
unsalted sweet cream butter, melted
eggnog
ground nutmeg
ground cinnamon
eggs
granulated sugar
vanilla extract
light brown sugar
heavy cream
Tennessee Honey Whisky
vanilla extract
You will also need:
- A loaf pan
- baking spray for the loaf pan
- mixing bowls
- whisk
- spatula
This eggnog bread pudding is full of holiday flavors, and it makes the perfect Christmas dessert. Be sure to give this recipe a try, and come back and leave me a comment below!
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Eggnog Bread Pudding
Celebrate the holidays with this delicious eggnog bread pudding dessert bread! Filled with all the flavors of the holidays, this bread pudding takes creamy eggnog, tart cranberries, and a warm homemade whiskey sauce to create a holiday dessert that will wow the crowds!
Servings 4 servings
Ingredients
- 1 loaf of thick Texas toast bread cut in 1-inch cubes
- ½ cup cranberries fresh or frozen
- 1/2 cup unsalted sweet cream butter melted
- 3 ½ cups eggnog
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- 6 medium sized eggs
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
Warm Whisky Sauce:
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted sweet cream butter
- ¼ cup Tennessee Honey Whisky
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl whisk together the eggnog, eggs, sugar, cinnamon, nutmeg, ½ cup melted butter, and vanilla until well combined.
- Next add in the cubed bread, and toss it in the eggnog mixture.
- Toss cranberries into the bread pudding, then fold in.
- Pour the bread pudding mixture into a well greased loaf pan, then let sit for 10 minutes.
- Place the loaf pan on the middle rack and bake for 45-55 minutes, or until the top is browned.
- Once baked, remove from oven and allow to cool 20-30 minutes
Warm Whisky Sauce Directions:
- Using a small saucepan, combine the sugar, heavy cream, butter and place over medium heat
- While whisking occasionally, bring the mixture to a low boil,
- Remove from stove top and whisk in the whisky, and vanilla,
- Allow the sauce to cool for 15-20 minutes.
- Remove bread pudding from loaf pan, and cut into slices.
- Drizzle the sauce onto the slices.
- Serve & Enjoy!
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