Christina Vasquez Recipe

Cranberry Eggnog Bread Pudding

By Christina Vasquez mendozavasquez


After cooking a huge mexican dinner tonight, my family wanted more out of me, lol. I've been trying to use all the food I already have before going shopping and this is what I came up with for dessert. Who knew this would be a hit with the family? Hmm... this one might be on the breakfast menu next Christmas. I hope you enjoy my take on an old time favorite!


Recipe Rating:
 1 Rating
Serves:
9-12
Prep Time:
Cook Time:

Ingredients

3 c
2% or whole milk
2 c
eggnog
1/2-2/3 c
sugar, keep in mind the eggnog is full of sugar
7
eggs
2-3 tsp
cinnamon, keep in mind the eggnog is full of spice
1 dash(es)
nutmeg, optional
1 1/2 tsp
vanilla extract
8 c
1 lb. loaf of french bread
2/3 c
dried cranberries
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Directions Step-By-Step

1
Heat oven to 350 degrees. Butter the bottom and sides of a 13 x 9 casserole/baking pan. Set aside.
2
Tear by hand or chop the French bread into 2 inch cubes. Evenly layer cubed bread on the bottom of the buttered pan.
3
In a saucepan, over med. heat, warm milk, eggnog and butter along with cranberries. Set aside.
4
In a large bowl mix sugar and cinnamon together. Add eggs, vanilla and stir.
5
Slowly, while stirring, add the lukewarm milk mixture to the egg mixture. Set aside.
6
Pour batter on top of bread. If using cranberries, you may spread them out at this time. Bake 45-50 min. The top should be golden. Enjoy!

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