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Cherry Eggnog Bread Pudding

Cherry eggnog bread pudding 1280x854 1

Ingredients Needed Cherry Eggnog Bread Pudding

  • 6 cups Aunt Millie’s Buttermilk Bread
  • 2 ½ cups Eggnog
  • ½ cup unsalted butter, melted
  • 6 large eggs
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • ½ cup dried cherries
  • ½ cup sliced almonds, toasted
  • pinch of salt

Warm Vanilla Sauce

  • ½ cup brown sugar, packed
  • ¼ cup heavy cream
  • ¼ cup unsalted butter
  • 1 teaspoon vanilla extract

Directions for Cherry Eggnog Bread Pudding

  1. Coat a 9×13 pan with nonstick spray.
  2. Combine the bread, eggnog, sugar, and spices; transfer too prepared baking dish. Press down to help the bread absorb eggnog; scatter toasted almonds and cherries on top. Cover and refrigerate for 24 hours.
  3. Preheat oven to 350, remove pudding from refrigerator and uncover. Bake on middle rack for 45-55 minutes until top is browned, the edges
    pull away from pan easily, and there is no wet jiggle. Allow pudding to cool for 30 mins.
  4. Warm Vanilla Sauce: While the pudding is cooling, combine sugar, cream, and butter in a small saucepan set over medium heat. Bring to a low boil, whisking occasionally. Remove from heat and whisk in vanilla extract. Cool for 10 minutes, then drizzle over the Cherry Eggnog Bread Pudding!