The holidays just got a whole lot sweeter now that you have this Eggnog Bread Pudding recipe in your hands! There are 2 ingredients in this recipe that make it extra special! First, the eggnog of course! Second, the coffee liqueur. It’s going to be your new favorite holiday dessert!
This recipe comes to you from the new Fix-It and Forget-It Holiday Favorites Cookbook, which can be purchased just about anywhere books are sold, or by clicking here.
Eggnog Bread Pudding
Clinton Township, MI
Makes 6–8 servings
Prep. Time: 15 minutes
Cooking Time: 4–6 hours
Ideal slow-cooker size: 6½-qt.
1 cup raisins
½ cup coffee liqueur
2 tsp. vanilla extract
¼ tsp. nutmeg
½ tsp. salt
1 cup sugar
4 Tbsp. butter, melted
4 cups eggnog
2 loaves of French bread, cubed and set to dry out over night
whipped cream, optional
1. In a small bowl, soak the raisins in the coffee liqueur while you prepare the rest of the ingredients.
2. In a large bowl, whisk together the eggs, vanilla, nutmeg, salt, sugar, melted butter, and eggnog.
3. Pour the raisins and coffee liqueur into the egg mixture and stir.
4. Add the bread cubes to the bowl and stir until every bread cube is well-covered.
5. Spray the crock with nonstick spray, then pour in the coated bread cubes.
6. Cover and cook on Low for 4–6 hours, or until a knife comes out of the center clean.
7. You may wish to place a couple of paper towels under the lid the last hour or two to soak up moisture and thicken the bread pudding.
8. Serve with whipped cream on top if desired.