Holiday Breakfast Eggnog Bread Pudding

• Produce

  • 1/2 cup Raisins

• Refrigerated

  • 4 Egg yolks
  • 5 Eggs

• Condiments

  • 1 Powdered sugar and maple syrup

• Baking & Spices

  • 1/2 cup Brown sugar, light
  • 1/2 cup Cane sugar
  • 1 Pinch Salt

• Bread & Baked Goods

  • 1 loaf French bread, whole grain

• Dairy

  • 4 oz Butter, salted
  • 2 cups Hiland dairy whole milk

• Beer, Wine & Liquor

  • 2 tbsp Bourbon or whiskey
  • 3 cups Hiland dairy eggnog

Found on littlefamilyadventure.com

Description

Ingredients

• 1 loaf whole grain French Bread, sliced
• 4 ounces salted butter, softened
• 1/2 cup raisins
• 3 cups Hiland Dairy Eggnog
• 2 cups Hiland Dairy Whole Milk
• 5 eggs
• 4 egg yolks
• 1/2 cup cane sugar
• 1/2 cup light brown sugar
• Pinch of salt
• 2 Tablespoons Bourbon or whiskey
• Powdered sugar and maple syrup for serving

Directions

• Butter each bread slice on one side and cut into 1 inch cubes.
• Place bread cubes into a 2 quart baking dish.
• In a large saucepan, heat eggnog and milk over medium heat until hot, but not boiling.
• While eggnog and milk are heating up, combine eggs, egg yolks, sugars, and salt in a large mixing bowl. Whisk egg mixture until well combined.
• Once eggnog and milk are hot, remove from heat. Whisk one cup of hot eggnog mixture into egg mixture at a time. Whisk vigorously so eggs dont curdle in your custard.
• Add bourbon or whiskey into custard.
• Pour custard over bread cubes a insuring that all the bread is soaked. Press bread down with your hands if needed.
• Cover and refrigerate for one hour to overnight.
• When ready to cook, remove bread pudding from refrigerator and preheat oven to 375*F.
• Bring 4-5 cups of water to a boil in a saucepan or in the microwave.
• Place your bread pudding in the 2 quart baking dish in a larger casserole dish or roasting pan.
• Place that in the oven on the middle rack.
• Pour the boiling water into the roasting pan or casserole dish. The water should reach about halfway up the side of the bread pudding dish.
• Bake for 50-55 minutes or until the custard is set and the bread is golden brown on top.
• Carefully remove the roasting pan or casserole dish from the oven and remove bread pudding from the hot water.
• Allow bread pudding to cool for 5-10 minutes.
• Serve with powdered sugar and/or maple syrup is desired.