Bread Pudding II

navmartm 0

This bread pudding is very versatile and lovely in texture. Christmas time can inspire a bread pudding by simply substituting a good-quality eggnog for the milk (or part of it). Also add a pinch of nutmeg and mace to produce a sumptuous holiday dessert. Otherwise, enjoy this just as it is with a dollop of whipped cream.

Modified from: Bread Pudding II

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Serving size has been adjusted!

Original recipe yields 9 servings



  • Prep

  • Cook

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, pour hot eggnog over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add Craisins. Mix well.
  3. Melt the butter and pour into a 9x13-inch pan. Pour bread mixture over butter. Bake for 45 minutes, or until firm and golden brown.
  4. While cooking, combine sugar and cornstarch in saucepan over medium heat. Bring almost to a boil and simmer for 5 minutes. Remove from heat and combine remaining topping ingredients. Pour over bread pudding when it is finished cooking. Serve warm with ice cream.
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This is incredible! I made it with cinnamon raisin bread and eggnog in place of the milk. I didn't add any additional spices, but I did add some Craisins. I also put the vanilla sauce recipe ...