Prep Time: 10 mins
Cook Time: 55 mins
Servings: 4
Eggnog Bread and Butter Pudding with Raisins
Rate this recipe for points
7
Eggnog Bread and Butter Pudding with Raisins takes your Brunch Ideas to the next level. A festive dish for the holidays, it features delicious Dempster’s® White Bread baked in a flavourful eggnog mixture. For a decadent finish, top with whipped cream and berries or try spiking it with a splash of rum, brandy or whisky.
Eggnog Bread and Butter Pudding with Raisins takes your Brunch Ideas to the next level. A festive dish for the holidays, it features delicious Dempster’s® White Bread baked in a flavourful eggnog mixture. For a decadent finish, top with whipped cream and berries or try spiking it with a splash of rum, brandy or whisky.
Ingredients
- 8 slices day-old Dempster's® White Bread
- 3 tbsp (45 mL) unsalted butter, at room temperature
- 1 1/2 cups (375 mL) eggnog
- 3 eggs
- 1/3 cup (75 mL) granulated sugar, divided
- 1/4 tsp (1 mL) ground nutmeg
- 1/3 cup (75 mL) golden raisins
Directions
- Preheat oven to 350°F (180°C).
- Lightly butter both sides of the bread and cut it in half diagonally. Layer in greased 8-inch (20 cm) square baking dish.
- In a bowl, whisk together eggnog, eggs, 1/4 cup (60 mL) sugar, and nutmeg; stir in raisins. Pour over bread.
- Let stand for about 10 minutes or until the eggnog mixture is completely absorbed.
- Sprinkle with remaining sugar.
- Bake for 35 to 40 minutes or until golden brown puffed and set in center.
