Christina Vasquez Recipe

Cranberry Eggnog Bread Pudding

By Christina Vasquez mendozavasquez

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Christina's Story

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!


3 c
2% or whole milk
2 c
1/2-2/3 c
sugar, keep in mind the eggnog is full of sugar
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

Directions Step-By-Step

Heat oven to 350 degrees. Butter the bottom and sides of a 13 x 9 casserole/baking pan. Set aside.
Tear by hand or chop the French bread into 2 inch cubes. Evenly layer cubed bread on the bottom of the buttered pan.
In a saucepan, over med. heat, warm milk, eggnog and butter along with cranberries. Set aside.
In a large bowl mix sugar and cinnamon together. Add eggs, vanilla and stir.
Slowly, while stirring, add the lukewarm milk mixture to the egg mixture. Set aside.
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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