Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce

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  • 25 min prep time
  • 9 hr 10 min total time
  • 9 ingredients
  • 12 servings

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

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place bread cubes in baking dish.
  2. 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. 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. 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. 5 To serve, cut bread pudding into squares; place on individual dessert plates. Serve warm with cherry sauce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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