Caramel Eggnog Bread Pudding Recipes

CARAMEL EGGNOG BREAD PUDDING

Caramel Eggnog Bread Pudding image

This can be served as a dessert, or as a brunch item. For a different taste, replace the challah with raisin bread. You can even make this in a crockpot on low for 6 hours for a yummy Christmas morning treat (pour the syrup over the top, instead of in the bottom, if you do it that way).

Provided by DrGaellon

Categories Dessert

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon corn syrup
1/2 cup butter
1 cup packed brown sugar
1 lb challah, sliced 3/4-inch thick
6 eggs
1 1/2 cups eggnog or 1 1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons powdered sugar

Steps:

Combine the corn syrup, butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, eggnog, vanilla, cinnamon, ginger and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator 2 hours, or up to overnight.
When ready to bake, preheat oven to 350°F.
Uncover the pan and bake for 45 minutes. Invert dish onto a serving platter, allowing the caramel to run over the sides. Dust with powdered sugar and garnish with mint springs and a few berries.

Nutrition Facts : Calories 669.1, Fat 29.6, SaturatedFat 15.3, Cholesterol 328.2, Sodium 696.6, Carbohydrate 86.2, Fiber 1.9, Sugar 45.9, Protein 16.1

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