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Christmas Eggnog Bread Pudding desserts step one 8 cups hawaiian bread cubed with crusts on step two 8 extra-large eggs 1 cup sugar step three 2 cups whipping cream 3 cups dairy eggnog 2 oz brandy 1/2 tsp nutmeg 1/2 cup butter; melted step four 3/4 cup raisins soaked in brandy until soft Place cubed bread in a large flat baking pan and toast in a preheated 350 degree oven turning until golden brown on all sides. Do not let it get too brown or burn. Remove from oven and set aside. In a small bowl combine the raisins and brandy and set aside. In a large bowl, using an egg beater, cream the eggs and sugar together. Add the cream, eggnog, nutmeg and butter and beat until well mixed. Add the bread cubes, raisin and brandy mixture and mix with a spoon until all the bread is well coated with the egg mixture. Let stand for about 30 minutes stirring occasionally. Pour into a 9 1/2 x 13 1/2 x 2 inch baking dish that has been sprayed with a non stick substance. Bake in a preheated 350 degree oven for 45 minutes to an hour or until the custard is set, being careful not to brown the top too much. Remove from the oven and let cool. Top with sweetened whipped cream or a brandy sauce if desired. NOTES : Hawaiian bread is a soft sweetened bread that can be found in most larger markets. If not available I would use an egg bread. I use a commercial brand of eggnog found in most markets during the holidays. This can be served hot but I think in this case the flavors come out best when cooled. By drleroy@juno.com (LeRoy C Trnavsky) on Dec 16, 1998 - Per serving: 337 Calories (kcal); 27g Total Fat; (72% calories from fat); 1g Protein; 21g Carbohydrate; 90mg Cholesterol; 112mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates 0 0 0 0 0 0 0 0 0 0 0 0 0 Contributor: LeRoy Trnavsky 11/11/97 Yield: 10 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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