Eggnog And Cinnamon Roll Bread Pudding 2000 Recipes

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EGGNOG BREAD PUDDING WITH CRANBERRIES



Eggnog Bread Pudding with Cranberries image

My parents love this bread pudding loaded with cranberries and pecans - and it uses up leftover dinner rolls. For eggnog lovers, it makes a divine dessert. -Emily Hobbs, Springfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 5

4 large eggs
2 cups eggnog
6 cups cubed soft dinner rolls
3/4 cup finely chopped glazed pecans
1/2 cup dried cranberries

Steps:

  • Preheat oven to 375°. In a large bowl, whisk eggs and eggnog until blended. Stir in cubed rolls, pecans and cranberries; let stand about 15 minutes or until bread is softened., Transfer to a greased 8-in. square baking dish. Bake 35-40 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 240 calories, Fat 11g fat (4g saturated fat), Cholesterol 127mg cholesterol, Sodium 257mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 7g protein.

EGGNOG AND CINNAMON ROLL BREAD PUDDING 2000



Eggnog and Cinnamon Roll Bread Pudding 2000 image

Leftover cinnamon rolls and eggnog, assemble this before bedtime, bake fresh for a brunch breakfast, or any suppertime dessert. Great Christmas or Easter morning brunch.

Provided by andypandy

Categories     Dessert

Time 2h

Yield 6 serving(s)

Number Of Ingredients 5

5 -6 large cinnamon rolls (at least two days old)
1 1/4 cups eggnog (whole milk)
1 1/4 cups heavy cream (whipping cream)
3 large eggs
powdered sugar, for dusting garnish

Steps:

  • Cut the rolls or sweet yeast bread into cubes, to make 8 cups total.
  • Grease a 2 1/2 quart shallow casserole dish with butter, and place in the 8 cups sweet yeast bread cubes evenly.
  • In a large bowl, beat the three eggs, with the eggnog, and heavy cream until blended well.
  • Carefully pour half the mixture over cubes, and push down into liquid, and soak for about ten minutes.
  • Add remaining liquid and push down with back of spoon, so all is covered well.
  • Cover dish with saran wrap and place in fridge overnight, or at least 50 minutes before baking .
  • Preheat oven 350 degrees.
  • Remove saran wrap and place casserole into a larger pan, and add hot boiling water around making a water bath half way up the sides of dish. Place on centre rack in oven.
  • Bake until cubes are toasted and edges are set.
  • Remove the casserole from the water bath as soon as you remove it from oven, and place on a cooling rack.
  • Let rest for ten minutes.
  • Dust with a sprinkling of powdered sugar.
  • Serve plain, or maple syrup.
  • Nice with back bacon or sausages for a morning breakfast along with a fruit compote.

Nutrition Facts : Calories 279.2, Fat 24.8, SaturatedFat 14.6, Cholesterol 204.9, Sodium 82.4, Carbohydrate 8.7, Sugar 4.7, Protein 6.2

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