Egg Nog Bread Pudding(2 versions)


Gluten Free                                                                               Regular

1 Gluten Free Multi Grain loaf                                              1 loaf brioche or challah bread

½ cup dried apricots

½ cup dried cranberries

½ cup golden raisins

3 cups eggnog

4 large eggs

½ tsp cinnamon, ½ tsp ground nutmeg, 1tsp vanilla extract, ½ tsp almond extract, 1/8 tsp salt

Step 1 – Preheat oven to 350 F . Cut the bread into ¾ in cubes and arrange in a single layer on a rimmed  baking sheet.  Bake 8-10 mins, until slightly dry but not browned, stirring  once halfway through. Let cool

Step 2 Meanwhile, finely chop apricots, cranberries and raisins.  In a large bowl, whisk eggnog, eggs, cinnamon, nutmeg, vanilla extract, almond extract and salt until smooth.

Step 3 In a 3qt baking dish, toss the bread cubes, and dried fruit to combine, reserving a handful of dried fruit. Pour the eggnog mixture over bread. 

Step 4  With hands or spatula, gently press bread down to soak in custard.  Sprinkle reserved dried fruit on top.  Cover dish tightly with foil and refrigerate overnight.

Step 5 Preheat oven to 375 F.  Bake bread pudding covered 20 min.  Remove foil and bake another 10-20 min., until custard is set and the top is golden brown. Let cool slightly and serve warm

Add the magic: Swap in fruit-studded panettone for the brioche .



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