This is by far the yummiest bread pudding I've ever had and, to boot, ever made. Plus super easy to prepare. The recipe yields enough to make one for yourself and one to share. Enjoy!
Servings per pan: 6-8
2 cups of eggnog (either regular or low fat)
3/4 cup of castor sugar
10 slices of raisin/cinnamon swirled bread
1 tsp vanilla extract
1 tsp ground nutmeg
Steps: 1- Preheat oven to 350 degrees. Lightly coat two 8x4 in. foil baking pans. Set aside.
2- Using and electric mixer, mix eggnog, eggs and sugar on medium speed for about a minute; then add in vanilla extract and nutmeg, and mix for another 30 seconds.
3 - Cube the slices of bread and add them to the eggnog mixture. Mix on low-speed for 30 seconds. Let the bread/eggnog mixture sit for at least 10 minutes (this lets the bread absorb all that eggnog goodness!)
4 - Pour bread mix evenly into prepared pans and bake for about 40 minutes or until knife inserted near centers comes out clean. Cool for at least 20 minutes.
You can either enjoy this scrumptious pudding on its own or with a dollop of whipped cream.
Happy Eating!! Sue