Overnight Eggnog Bread Pudding with Apricot-Whiskey Sauce

2 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 0
Recipe by Cooking Light November 1996

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Recipe Summary

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

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
268 calories; calories from fat 9%; fat 2.7g; saturated fat 1.2g; mono fat 0.9g; poly fat 0.4g; protein 7.3g; carbohydrates 55.2g; fiber 1g; cholesterol 47mg; iron 0.9mg; sodium 230mg; calcium 144mg.
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