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"The belly rules the mind."--Spanish Proverb

Egg Nog Bread Pudding Recipe

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This recipe for Egg Nog Bread Pudding, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Kiernan-Lewis


2 TBS brandy (Grand Marnier or Calvados)
3 slices stale bread, torn into pieces
4 large eggs
3/4-cup sugar
3-1/2-cups egg nog
1 tsp vanilla

Preheat oven to 375

Beat eggs and sugar together until thick and pale yellow.
Stir in brandy, egg nog and vanilla.
Put bread cubes into a buttered baking dish. Pour the egg mixture over, pressing bread pieces down so they absorb the liquid.

Let the mixture sit from 30 minutes to 4 hours.

Set the baking dish in a larger pan and pour enough hot water into the pan so it reaches halfway up the sides of the casserole pan.

Bake for 45-50 minutes or until top is golden brown and a tester in the middle of the pudding comes out clean.

Let cool on rack for 30 minutes.




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