Spiced eggnog bread pudding

By Mary Berg
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SERVES
8

Total Time

Ingredients

Pudding:

  • 1 cup (225 grams) granulated sugar
  • 1/2 cup (100 grams) brown sugar
  • 5 eggs
  • 1-1/2 cups (355 milliliters) eggnog
  • 1/2 cup (120 milliliters) milk
  • 2 teaspoons (10 milliliters) vanilla bean paste
  • 1/2 orange, zested
  • 1/2 teaspoon (3 grams) ground cinnamon
  • 1/4 teaspoon (1 gram) kosher salt
  • 8 cups (300 grams) 3-1/2 centimeter cubed stale bread
  • 1/2 cup (75 grams) chopped toasted pecans
  • 1/2 cup (75 grams) dried cranberries

Topping:

  • 1/4 cup (50 grams) brown sugar
  • 1/4 cup (35 grams) flour
  • 3 tablespoons (45 grams) chopped toasted pecans
  • 1/8 teaspoon (<1 gram) kosher salt
  • 2 tablespoons (30 grams) unsalted butter, melted

Directions

  1. Heat oven to 350°F (176°C). Butter or spray a two liter casserole dish with cooking spray.
  2. For pudding, whisk together sugars, eggs, eggnog, milk, vanilla, zest, cinnamon and salt in a large bowl. Place bread, pecans and cranberries in casserole dish and pour egg mixture over. Soak for 20 minutes.
  3. For topping, combine brown sugar, flour, pecans and salt in a small bowl. Mix in the melted butter until crumbly. Sprinkle over bread mixture and bake until golden and set, about 35 to 45 minutes. Serve drizzled with Vanilla Bean Butter Sauce.

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