Imagine a dessert that captures the essence of holiday warmth, blending the rich, creamy goodness of eggnog with the classic comfort of bread pudding. This show-stopping Eggnog Bread Pudding with Cranberries is more than just a recipe—it's a festive experience that will transport you to a cozy winter wonderland with every single bite. Whether you're looking to impress your holiday guests or treat yourself to a decadent dessert, this recipe promises to be the star of your seasonal spread!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 6 cups cubed day-old bread
- 2 cups eggnog
- 4 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1 cup dried cranberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter to prevent sticking.
- In a large mixing bowl, whisk together eggs, eggnog, sugar, vanilla extract, and ground nutmeg until smooth and well combined. The mixture should have a creamy, consistent texture.
- Place the cubed day-old bread in the prepared baking dish. Ensure bread cubes are spread evenly across the dish for uniform cooking.
- Sprinkle dried cranberries over the bread cubes, distributing them evenly throughout the dish.
- Pour the eggnog and egg mixture slowly and evenly over the bread cubes, ensuring all bread pieces are moistened. Gently press down on the bread to help it absorb the liquid.
- Allow the bread to soak in the mixture for 10-15 minutes, which helps the bread fully absorb the flavors and creates a custardy texture.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from oven and let cool for 10-15 minutes. The pudding will continue to set as it cools.
- Optional: Dust with powdered sugar before serving for added sweetness and presentation.
- Serve warm, either on its own or with a dollop of whipped cream or vanilla ice cream.
Tips
- Use day-old bread: Slightly stale bread absorbs the custard mixture better and creates a more consistent texture.
- Let the bread soak: Don't rush the soaking process. Allowing the bread to sit in the eggnog mixture for 10-15 minutes ensures maximum flavor absorption.
- Choose the right baking dish: A 9x13 inch dish provides the ideal depth for even cooking and perfect custard-like consistency.
- Check for doneness: The pudding should be golden brown on top and slightly jiggly in the center when it's perfectly cooked.
- Serve warm: This dessert is best enjoyed fresh out of the oven, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
- Make ahead: You can prepare the pudding up to a day in advance and reheat it before serving, making it perfect for holiday entertaining.
- Experiment with add-ins: While cranberries are delicious, feel free to try other mix-ins like chopped nuts or chocolate chips for variety.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 145mg
