Recipe Archives->Breads Pudding->Eggnog 02

Eggnog Bread Pudding

6 or 7 leftover brown 'n' serve rolls (let them go a little stale)
1 granny smith apple, peeled & diced
1 handful (about 3/4 cup) golden raisins
1 tsp cinnamon
1/2 tsp nutmeg
3 cups eggnog

Dice brown 'n' serve rolls into cubes about 1/2" square.  (If you
don't have leftover rolls, a traditional bread pudding is made with
French bread that has been let to go stale. You need enough to fill
a 1.6 liter Corningware baking dish when chopped).  Mix bread with
apple and raisins.  Pourover eggnog and stir well until all the
bread is coated.  Sprinkle top with cinnamon and nutmeg.

Place mixture in a buttered or greased casserole and let sit for 1
hour so that the bread absorbs the eggnog.

Cook at 400 for 50 minutes or until the top of the pudding is crusty
and rich brown.  The pudding will rise and be very puffy, but will
sink as it cools.

Serve with ice cream or rum or bourbon sauce.

Printable version: eggnog02.txt.