Caramel Eggnog Bread Pudding

Name: Caramel Eggnog Bread Pudding
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

11 ingredients

4 steps

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

Directions

1

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.
2

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.
3

When ready to bake, preheat oven to 350°F.
4

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.