Eggnog and Dried Fruit Bread Pudding

Eggnog and Dried Fruit Bread Pudding Recipe
This recipe calls for eight ounces of country white bread. Buy a rustic loaf that weighs 16 ounces; once you remove the crust you will have eight ounces. Day-old bread works well for bread puddings because it has lost moisture and, thus, absorbs more liquid.


10 servings (serving size: 1 square)

Recipe from

Cooking Light

Nutritional Information

Calories 272
Caloriesfromfat 26 %
Fat 8 g
Satfat 3.7 g
Monofat 2.5 g
Polyfat 1 g
Protein 7.5 g
Carbohydrate 41.6 g
Fiber 1 g
Cholesterol 138 mg
Iron 1.4 mg
Sodium 195 mg
Calcium 106 mg


2 tablespoons brandy
1 (7-ounce) package dried fruit bits
2 cups 2% reduced-fat milk
3 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon freshly grated nutmeg
2/3 cup sugar
3 large eggs
3 large egg yolks
8 ounces country white bread, crusts removed and cut into 1-inch pieces
Cooking spray
1 tablespoon powdered sugar


Preheat oven to 375°.

Combine brandy and fruit bits in a small saucepan; bring to a boil. Remove from heat; let stand 1 hour.

Combine milk, butter, vanilla, and nutmeg in a medium saucepan. Heat to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Combine 2/3 cup sugar, eggs, and egg yolks in a large bowl. Pour hot milk mixture into egg mixture in a slow, steady stream, stirring constantly with a whisk. Return milk mixture to saucepan over medium-low heat, stirring constantly, until thickened (about 6 minutes).

Combine bread and fruit mixture in a large bowl; pour milk mixture over bread mixture. Transfer bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Place dish in a 13 x 9-inch baking pan; add hot water to larger dish to a depth of 1 inch. Bake at 375° for 45 minutes or until set. Sprinkle with powdered sugar.

Joanne Weir,

Cooking Light

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note