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Eggnog Bread Pudding


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  • 1/4 cup dried cherries
  • 1/4 cup hot brandy
  • 4 large all butter croissants, cubed and staled (18 oz)
  • 1/2 cup sliced almonds toasted
  • 1 3 1/2 cups classic Eggnog
  • 1/4 cup sugar
  • 1/2 tsp freshly grated nutmeg


Preparation time 10mins
Cooking time 45mins


Step 1

Coat an 8x8 baking dish with nonstick spray.

Plump cherries in brandy 5-10 minutes

Toss together croissants, cherries with brandy, almonds, eggnog, sugar, and nutmeg; transfer to prepared baking dish. Cover pudding with plastic wrap, pressing down to help croissants absorb eggnog: chill overnight.

Preheat oven to 350 and remove plastic wrap before baking.

Cover pudding with foil, place on a baking sheet, and bake 30 minutes.
Remove foil and bake pudding until golden, 40 minutes; Let rest before


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