I am catering a luncheon today. It’s one of my all time favorite catering jobs. I actually never consider it a job, it’s a privilege. This is my 5th year doing it. It’s very festive and really gets me in the Christmas spirit. A room full of my favorite ladies, what could be better? Anyway, this is the dessert I am serving this year – eggnog bread pudding…. Need I say more?
Eggnog Bread Pudding
Cinnamon-raisin bread is used, along with more raisins, candied cherries, dried cranberries, eggnog and apple cider in this traditional dessert variation.
8 cups day-old cinnamon-raisin bread, torn into pieces
1 cup dark raisins
1 cup goldens raisins and/or candied cherries
1/2 cup Craisins
1 tsp cinnamon
1/2 cup butter, melted
1/2 cup sugar
1/2 cup apple cider or juice
3 cups eggnog
Caramel or buttered rum sauce
Preheat oven to 325 degrees.
In a greased 9 x 13 inch baking dish, mix bread pieces, raisins, cherries, Craisins and cinnamon. In a medium bowl, combine butter, sugar, and apple cider. Beat in eggs until well blended. Add eggnog then pour over bread mixture and lightly toss to coat. Let stand about 10 minutes.
Bake for 1 hour or until set. Serve warm with caramel or buttered rum sauce.