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