Eggnog Bread Pudding With White Chocolate Ganache Recipes

EGGNOG BREAD PUDDING WITH WHITE CHOCOLATE GANACHE

Steps:

• 1. This is a step you must do in advance: Tear up or cube a loaf of french bread. Set aside on a cookie sheet for 8 to 12 hours. Let it get good and dry.
• 2. When you are ready to bake: In a large bowl add the eggnog and eggs. Mix well.
• 3. Add the rest of the ingredients of the bread pudding to the large bowl and mix well. Add the dry bread last, incorporating all together.
• 4. Pour the ingredients into a greased 9x13 baking dish. Place the baking dish in the oven at 350 degrees for 45-50 min.
• 5. When the bread pudding is done cooking, place the whipping cream in a glass bowl and pop it in the microwave for about 1 min. Pull it out and pour in all the white chocolate chips. Mix till it is all melted together. You may need to put it back in for an additional 30 seconds. Pour the ganache on top the bread pudding or you can cut individual pieces and drizzle it on top each one. Enjoy!

EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray.
• In large bowl, combine sugar, nutmeg, milk, 1 teaspoon vanilla and eggs; beat with wire whisk until smooth. Fold in bread cubes and raisins. Pour into sprayed baking dish.
• Bake at 350°F. for 40 to 45 minutes or until knife inserted in center comes out clean.
• Meanwhile, in small saucepan, combine all sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat; cool slightly. Serve warm sauce over warm bread pudding.

EGGNOG FRUIT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
• Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

EGGNOG AND APPLE BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
• Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
• Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

EGGNOG BREAD PUDDING WITH 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.

RAISIN-EGGNOG BREAD PUDDING

Steps:

• Butter or spray a 13x9 inch baking dish.
• Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
• Position oven rack in the middle position; preheat oven to 350°.
• In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
• Stir in the bread mixture and pour into prepared pan.
• Sprinkle nutmeg over the top.
• Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
• Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
• Bake for 1 hour or just until the center is set when gently shaken.
• Transfer to a baking rack to cool slightly.
• Serve with freshly whipped cream.