Caramel Eggnog Bread Pudding |
|
 |
Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 6 |
|
This can be served as a dessert, or as a brunch item. For a different taste, replace the challah with raisin bread. You can even make this in a crockpot on low for 6 hours for a yummy Christmas morning treat (pour the syrup over the top, instead of in the bottom, if you do it that way). 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.
|
|