Eggnog Bread Pudding Recipe

Make this eggnog bread pudding the night before and your kids can wake up to a delectable breakfast baked with traditional holiday flavors. It’s a delicious dish for a holiday breakfast, brunch or dessert, because who doesn’t love a tasty recipe that can multitask? 

Makes 10 servings
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Ingredients

6 - eggs
1½ cups - lite or low fat eggnog
½ cup - low fat or fat free milk
3 tablespoons - brown sugar
1½ teaspoons - ground nutmeg
1 teaspoon - rum extract (optional)
12 cups (about 22 slices) - cinnamon swirl bread, cubed
¾ cup - golden raisins
Maple syrup
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Directions

  1. Whisk eggs, eggnog, milk, brown sugar, nutmeg, and rum extract together in a large bowl.

  2. Add the bread cubes and raisins and toss gently to coat.

  3. Let stand for 10 minutes to absorb liquid.

  4. Coat a 10-inch nonstick Bundt pan with nonstick spray.

  5. Add bread cubes and pour any excess eggnog mixture over the bread.

  6. Cover the dish with plastic wrap and chill for at least 4 hours or overnight.

  7. Preheat oven to 325°F.

  8. Bake the casserole, uncovered, for 45 minutes or until center is set but not dry.

  9. Let stand 5 minutes then invert onto a serving platter. Serve with maple syrup.

Nutrition

310 calories; 7 g fat; 1 g saturated fat; 130 mg cholesterol; 12 g protein; 52 g carbohydrates; 3 fiber; 300 mg sodium; 40 mg calcium (4% of daily value). Nutrition figures based on using fat free milk.