WHOLESOME, DELICIOUS RECIPES
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 .