Espresso Eggnog Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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From a 1988 GH Magazine Ingredients:
1 loaf brioche bread (3/4 pound) or 1 loaf unsliced white bread (3/4 pound) |
4 semi-sweet chocolate baking squares |
1 (32 ounce) container eggnog |
2 cups half-and-half |
1/3 cup sugar |
4 teaspoons instant espresso powder |
6 eggs |
2 tablespoons butter, cut into small pieces |
confectioners' sugar |
Directions:
1. Preheat oven to 325 degrees.
2. Grease 13 by 9 baking dish.
3. Cut bread into 1 inch chunks.
4. Coarsely chop chocolate.
5. In baking dish, toss bread and chocolate.
6. In large bowl, with wire whisk, beat eggnog, half and half, sugar, coffee powder, and eggs until well mixed.
7. Pour eggnog mixture over bread and chocolate.
8. Dot with butter.
9. Set baking dish in large roasting pan and place on oven rack.
10. Fill roasting pan with hot water to come halfway up side of baking dish.
11. Bake bread pudding 1 hour or until knife inserted in center of pudding comes out clean.
12. Sprinkle with confections' sugar.
13. Serve pudding warm, as is or topped with ice cram.
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