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Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce Recipe

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This recipe for Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce, by , is from The Murphy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Murphy
Added: Saturday, September 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (1-lb) loaf French bread, cut into 1-inch cubes
1/4 cup sugar
1/4 tsp. nutmeg
4 eggs
1 quart (4 cups) dairy eggnog (do not use canned)
2 Tbsp. sugar
1 (21-oz.) can cherry pie filling
1.4 cup butter
2 Tbsp. bourbon

Directions:
Directions:
Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Place bread cubes in sprayed baking dish.

In medium bowl, combine 1/4 cup sugar and nutmeg; mix well. Add eggs; beat well with wire whisk. Stir in eggnog. Pour over bread; stir gently to coat. Cover; refrigerate at least 8 hours or overnight.

Heat oven to 350F. Uncover dish; sprinkle top with 2 Tbsp sugar. Place dish in larger baking pan; place in over. Pour 1/2 inch water into larger pan. Bake at 350F for 40 to 45 minutes or until lightly browned and knife inserted in center comes out clean. Remove pan from water bath.

Meanwhile, in medium saucepan, combine pie filling and butter; cook over medium-high heat for about 10 minutes or until butter is melted and filling is bubbly, stirring frequently. Remove from heat; stir in bourbon.

To serve, cut bread pudding into squares; place on individual dessert plates. Serve warm with cherry sauce.

Number Of Servings:
Number Of Servings:
12

 

 

 

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