Raisin Cranberry Eggnog Bread Pudding Recipes

Steps:

• Butter or spray a 13x9 inch baking dish.
• Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
• Position oven rack in the middle position; preheat oven to 350°.
• In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
• Stir in the bread mixture and pour into prepared pan.
• Sprinkle nutmeg over the top.
• Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
• Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
• Bake for 1 hour or just until the center is set when gently shaken.
• Transfer to a baking rack to cool slightly.
• Serve with freshly whipped cream.

Steps:

• 1. Heat oven to 350 degrees. Butter the bottom and sides of a 13 x 9 casserole/baking pan. Set aside.
• 2. Tear by hand or chop the French bread into 2 inch cubes. Evenly layer cubed bread on the bottom of the buttered pan.
• 3. In a saucepan, over medium heat, warm milk, eggnog and butter along with cranberries. Set aside.
• 4. In a large bowl mix sugar and cinnamon together. Add eggs, vanilla and stir.
• 5. Slowly, while stirring, add the lukewarm milk mixture to the egg mixture. Set aside.
• 6. 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!

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs and eggnog until blended. Stir in cubed rolls, pecans and cranberries; let stand about 15 minutes or until bread is softened., Transfer to a greased 8-in. square baking dish. Bake 35-40 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.

Steps:

• Add brandy and cranberries to a small saucepan over low heat. Cover and simmer for about 3 minutes. Remove from heat, uncover and set aside to cool.
• While the brandied cranberries are cooling, butter an ovenproof casserole dish -about 8 x 11 inches using 1 to 2 tbsp (15 to 30 mL) of the butter. Set aside.
• Toast the bread slices, then butter one side of each slice thinly. Make a couple of stacks and cut the buttered bread into batons; about 1 x 3 inches.
• Lay the toast batons into the buttered dish -random but even, lattice or criss-cross, and set aside.
• In a large bowl, whisk eggs with the eggnog, maple syrup, cinnamon and nutmeg. Add the fully cooled brandy and cranberries and whisk again. Pour the eggnog mixture over the toast, making sure the cranberries are fairly evenly distributed over the top. The toast will rise up and float; let the dish rest for about 15 minutes to absorb and sink, before baking.
• Cover the dish with aluminium foil and bake for 30 to 40 minutes, or until the custard feels set but is still soft and a bit wobbly. Don't overcook - it will become more firm as it cools.