Eggnog Bread Pudding

Name: Eggnog Bread Pudding
Ingredients: 4 tablespoons unsalted butter, room temperature (1/2 stick); 24 ounces French bread, crusts trimmed, broken into chunks; 4 cups milk; 6 eggs; 3 egg yolks; 3 cups whipping cream or 3 cups half-and-half; 2 cups sugar; 1/4 cup Bourbon; 1/4 cup dark rum; 2 tablespoons brandy; 1 cup seedless raisin; 2 teaspoons ground nutmeg

12 ingredients

10 steps

Ingredients

4 tablespoons unsalted butter, room temperature (1/2 stick)
24 ounces French bread, crusts trimmed, broken into chunks
4 cups milk
6 eggs
3 egg yolks
3 cups whipping cream or 3 cups half-and-half
2 cups sugar
1/4 cup Bourbon
1/4 cup dark rum
2 tablespoons brandy
1 cup seedless raisin
2 teaspoons ground nutmeg

Directions

1

Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
2

Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
3

Preheat oven to 350 degrees.
4

Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
5

Add raisins and stir until combined.
6

Divide mixture between 2 prepared dishes, spreading evenly.
7

Sprinkle each with 1 teaspoon nutmeg.
8

Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
9

Bake until knife inserted in center comes out clean, about 1 hour.
10

Serve pudding warm with vanilla ice cream or whipped cream, if desired.