Eggnog Bread Pudding
Bread pudding is a love – hate dish for me. I love to enjoy it with a cup of coffee after a meal but hate that I can’t make it like the restaurants. The closest match was when we used Chick-fil-A cinnamon clusters as the bread. Yeah I know.. what could go wrong when you are starting the dish with CFA Cinnamon Clusters? The answer? Nothing!
This is one of the easiest way I have found to make bread pudding. It isn’t the one you will oooo and awwww over but it does hold its own and can be made quickly, which is always a bonus in my book. And since it needs only two ingredients… you get the idea..
2 cups Eggnog (store or homemade)
4 slices Raisin Bread (any bread or roll will work)
Cut bread into bite size cubes
Place on baking tray and toast in oven @ 325 until dry and crisp (you can also just leave out on the counter overnight)
Place bread cubes in each ramekin if making individual servings or in a casserole dish if wanting to make one dish
Pour Eggnog over bread cubes and let rest for 10 minutes to allow the bread to soak up the Eggnog
Bake @ 325 for 15-20 minutes or until tops are golden brown (you are really just browning and heating as ingredients are cooked already)
Optional: Top with sprinkle of nutmeg or dollop of whipped cream—or both!
You can also make this just for one by using 1 slice of bread and about 1/2 cup of eggnog.
For my serving, I like to add a little butter to the top while still warm.