16 servings (serving size: 1/2 cup pudding and 2 tablespoons apricot-whiskey sauce)

How to Make It

Step 1

Arrange one-third of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Coat bread lightly with cooking spray; sprinkle with 2 tablespoons sugar and 1/4 cup raisins. Repeat procedure; top with remaining bread slices. Sprinkle top layer with 2 tablespoons sugar; coat with cooking spray.

Step 2

Combine 1/2 cup sugar, eggs, and next 7 ingredients (eggs through vanilla); stir with a whisk until well-blended. Pour milk mixture over bread. Cover; refrigerate overnight. Combine remaining 2 tablespoons sugar and cinnamon; sprinkle over pudding. Bake at 350° for 1 hour and 10 minutes or until set. Serve warm. Drizzle with Apricot-Whiskey Sauce.

Ratings & Reviews

ajvinande's Review

January 08, 2015
Yum! A great way to use up leftover egg nog. Phenomenal with the sauce.

Ziabaki's Review

December 13, 2008
This bread pudding is divine! I really love eggnog but the calories are terrible so this is a nice solution. I added one cup of eggnog instead of the evaporated milk. I also sprinkled freshly grated nutmeg on top and cup the sugar in half. I did use the sauce as well and it took this dish from wonderful to transcendental.