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Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce

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  0 reviews
  • 25 min prep time
  • 9 hr 10 min total time
  • 9 ingredients
  • 12 servings
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Eggnog mixture over bread cubes makes a delicious pudding that's served with cherry sauce - perfect for dessert.

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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
115
% Daily Value
Total Fat
13g
20%
Saturated Fat
7g
35%
Cholesterol
130mg
43%
Sodium
310mg
13%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
8%
Sugars
28g
28%
Protein
9g
9%
% Daily Value*:
Vitamin A
9%
9%
Vitamin C
0%
0%
Calcium
14%
14%
Iron
8%
8%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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