EGGNOG BREAD PUDDING
I love bread puddings because they are so forgiving and easy to make. You can add just about anything to bread pieces and a custard and bake.
This recipe is delicious at any time of year, but very reminiscent of the flavors of Christmas. I made mine in a heart shaped ceramic mold I bought in a yard sale sometime ago.
8 cups (King's Hawaiian Sweet) bread cubed with crusts on
3/4 cup raisins
2 ounces brandy
8 extra-large eggs
1 cup sugar
2 cups whipping cream
3 cups dairy eggnog
1/2 teaspoon nutmeg
1/2 cup butter -- melted
Place cubed bread in a large flat baking pan and toast in a preheated 350o F oven. Turn them until golden brown on all sides. Do not let them get too brown or burn. Remove from oven and set aside.
In a small bowl combine the raisins and brandy and set aside. Soak them until soft.
Cream the eggs and sugar in a large bowl, using an egg beater until fluffy. Add the cream, eggnog, nutmeg and butter and beat until well mixed.
Spray your mold or 9 1/2 x 13 1/2 x 2 inch baking dish with a non-stick food spray.
Put the toasted bread cubes in your prepared baking mold or glass baking dish. Add the egg mixture, raisins and brandy and mix with a spoon until all the bread is well coated with the egg mixture. Let stand for about 30 minutes stirring occasionally.
Bake in a preheated 350oF oven for 45 minutes to an hour or until the custard is set, being careful not to brown the top too much. Remove from the oven and let cool. Top with sweetened whipped cream or a brandy sauce
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Comments: 34
Thank You, Thank You, Thank You !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I love golden raisins too, Shannon. That's mostly what I use.
I forgot to mention, try this with dried cranberries soaked in the brandy instead of raisins - cranraisins
I make bread puddings often
It is delicious, Fran. Let me know if you try it
I've substituted store-brand Sweet Dinner Rolls for Hawaiian bread... The latter is so popular it leaves the shelves at the grocers too fast !
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Adele, this is a nice one for the holidays...I love the eggnog in it
William, hope she makes you one!
3 Cups Light Cream
3 whole fresh Eggs
1 fresh Egg Yolk
1 Cup light Brown Sugar
¼ teaspoon ground Cinnamon
¼ teaspoon ground Nutmeg
½ cup all purpose Flour
1 teaspoon Vanilla Extract
6 Tablespoons salted creamery Butter, slowly softened and creamed
¼ teaspoon Baking Powder
2/3 cup plump Golden Raisins, drained (soaked over night, covered, in water or Brandy)
3/4 cup toasted Almond Slices
¼ cup Brandy, optional –
NOTE: use 2½ Cups of Light Cream if Brandy is used.
Preheat oven to 350°.
Butter a 2 quart baking dish.
Add in all of the brown sugar, evenly distributed over the bottom of the dish.
Bake sugar until melted and turning color. Remove from oven.
In a large bowl, beat the eggs until completely combined.
Add all of the cream and all remaining ingredients except the butter. Mix very thoroughly.
Remove the crust of the raisin bread.
Soak all of the raisin bread thoroughly in the cream mixture.
Add in the brandy (optional).
Pour in the butter. Stir until all raisin bread is thoroughly coated and soaked through.
Add mixture to the melted sugar in the baking dish. Do not stir.
Bake uncovered at 350° for 50 minutes.
That recipe is different and I didn't have it!
There is a new Cuban restaurant in Oahu that is drawing crowds every night.....lines of people outside waiting to get in.....
My cousin Alex in Maui and I KNEW that a Cuban restaurant would be a hit in Hawaii.....we just wish we could have done it ourselves!!!!
They make good little sandwichs for partys and spreads :)
No brandy here though..
This recipie sounds good...
Yes, Craisins are a good substitute, but you can also use any dried fruit you prefer, cut up and plumped in the brandy..
There are many labels for brandy, but just buy any good brandy available - ask your liquor merchant or the manger of the liquor department at your supermarket - no flavors, just brandy.
As to the sauce recipe I use is one from the old trusted Fanny Farmer cookbook:
Brandy Sauce
1/4 cup butter
Yolks 2 eggs
1 cup powdered sugar
Whites 2 eggs
2 tablespoon brandy
1/2 cup milk or cream
Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on to beaten whites.
The sauce needs to be served hot. The pudding can be refrigerated, but should be served warm or at least at room temp so the warmer sauce doesn't 'set', which it will if the pudding is too cold.
Good luck and let me know how it goes if you decide to make it!
Thank you for letting me know Karran!