Eggnog Bread Pudding
- 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
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