Eggnog and Dried Fruit Bread Pudding

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.

Yield: 10 servings (serving size: 1 square)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 26%
  • Fat: 8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1g
  • Protein: 7.5g
  • Carbohydrate: 41.6g
  • Fiber: 1g
  • Cholesterol: 138mg
  • Iron: 1.4mg
  • Sodium: 195mg
  • Calcium: 106mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. Combine brandy and fruit bits in a small saucepan; bring to a boil. Remove from heat; let stand 1 hour.
  3. 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).
  4. 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.
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