Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce

Eggnog mixture over bread cubes makes a delicious pudding that's served with cherry sauce - perfect for dessert.

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Servings 12

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ingredients 9
Prep Time 25 min
Total Time 9 hr 10 min

Ingredients

1: loaf (1 lb) French bread, cut into 1-inch cubes

1/4: cup sugar

3/4: teaspoon ground nutmeg

4: eggs

1: quart (4 cups) dairy eggnog (do not use canned)

2: tablespoons sugar

1: can (21 oz) cherry pie filling

1/4: cup butter

2: tablespoons bourbon or orange juice

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place bread cubes in baking dish.
2 In medium bowl, mix 1/4 cup sugar and nutmeg. Add eggs; beat well with wire whisk. Stir in eggnog. Pour over bread; stir gently to coat. Cover; refrigerate at least 8 hours or overnight.
3 Heat oven to 350°F. Uncover dish; sprinkle top with 2 tablespoons sugar. Place dish in larger baking pan; place in oven. Pour 1/2 inch water into larger pan. Bake 40 to 45 minutes or until lightly browned and knife inserted in center comes out clean. Remove pan from water bath.
4 Meanwhile, in medium saucepan, cook pie filling and butter over medium-high heat for about 10 minutes or until butter is melted and filling is bubbly, stirring frequently. Remove from heat; stir in bourbon.
5 To serve, cut bread pudding into squares; place on individual dessert plates. Serve warm with cherry sauce.