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eggnog bread pudding "muffins"

(1 rating)
Recipe by
Aimee Morales
Pflugerville, TX

I am the only one in my family who likes bread pudding or eggnog, so I only make this once a year, at Christmas, and eat them all myself!!

(1 rating)
yield 12 , or 1, if you're me!!
prep time 20 Min
cook time 25 Min

Ingredients For eggnog bread pudding "muffins"

  • 5 c
    diced cinnamon bread (1 inch cubes)
  • 2 lg
  • 2 lg
    egg yolk
  • 3/4 c
  • 1 1/2 c
    half and half
  • 1/4 c
    rum or vanilla rum
  • 1 1/2 tsp
    vanilla extract
  • 1/2 tsp
    pumkin pie spice or nutmeg

How To Make eggnog bread pudding "muffins"

  • 1
    Preheat oven to 475 with the rack in the center of the oven.
  • 2
    Spray a 12 muffin tin with cooking spray
  • 3
    Have ready a kettle of boiling water and a roasting pan or deep cookie sheet large enough to hold the muffin tin.
  • 4
    Put the diced cinnamon bread in a large bowl and set aside.
  • 5
    In another bowl, wisk together the eggs, yolks, sugar, half and half, rum, vanilla extract and pumpkin pie spice or nutmeg.
  • 6
    Pour liquid mixture over the bread cubes and gently mix to make sure all the bread is soaked.
  • 7
    Spoon the mixture evenly into the muffin tin. I like to leave the pieces sticking up and not press them in. The presentation is nice this way.
  • 8
    Place the muffin tin into the cookie sheet or roasting pan and place in the preheated oven. Carefully pour the kettle of hot water into the sheet pan to create a water bath for the muffin tin.
  • 9
    Bake 15-20 minutes until browned and a toothpick inserted in the center of the muffins comes out clean. I usually start checking at 10 minutes and every 3 min thereafter.
  • 10
    Cool 10 minutes. Run a butter knife around edges and remove. Refridgerate. I like mine cold with whipped cream, but some prefer them warm with ice cream or whipped cream, or both!!

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