Eggnog Bread Pudding with Cranberries
Celebrate the holidays with this delicious eggnog bread pudding! Filled with all the flavors of the holidays, this recipe 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!