Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce
Eggnog mixture over bread cubes makes a delicious pudding that's served with cherry sauce - perfect for dessert.
Ingredient
- 1 loaf (1 lb) French bread, cut into 1-inch cubes
- 1/4 cup sugar
- 3/4 teaspoon ground nutmeg
- 4 eggs
- 1 quart (4 cups) dairy eggnog (do not use canned)
- 2 tablespoons sugar
- 1 can (21 oz) cherry pie filling
- 1/4 cup butter
- 2 tablespoons bourbon or orange juice
Direction
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place bread cubes in baking dish.
- In medium bowl, mix 1/4 cup sugar and nutmeg. Add eggs; beat well with wire whisk. Stir in eggnog. Pour over bread; stir gently to coat. Cover; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Uncover dish; sprinkle top with 2 tablespoons sugar. Place dish in larger baking pan; place in oven. Pour 1/2 inch water into larger pan. Bake 40 to 45 minutes or until lightly browned and knife inserted in center comes out clean. Remove pan from water bath.
- Meanwhile, in medium saucepan, cook pie filling and butter over medium-high heat for about 10 minutes or until butter is melted and filling is bubbly, stirring frequently. Remove from heat; stir in bourbon.
- To serve, cut bread pudding into squares; place on individual dessert plates. Serve warm with cherry sauce.
