Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce

Name: Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce
Prep time: 9 h 10 min
Cook time: 9 h 10 min
Total time: 9 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters butter; 595 grams can cherry pie filling; 946 milliliters quart dairy eggnog (do not use canned); 4 eggs; 454 grams loaf French bread, cut into 1-inch cubes; 1 teaspoons ground nutmeg; 2 Tbsps bourbon or orange juice; 2 Tbsps sugar

Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce requires approximately 9 hours and 10 minutes from start to finish. This recipe serves 12. This dessert has 305 calories, 10g of protein, and 10g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. Head to the store and pick up eggs, bread, dairy eggnog, and a few other things to make it today.

Instructions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

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Cooking Spray

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Glass Baking Pan

Oven

Place bread cubes in baking dish.

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Bread Cubes

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Baking Pan

In medium bowl, mix 1/4 cup sugar and nutmeg.

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Nutmeg

Sugar

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Bowl

Add eggs; beat well with wire whisk. Stir in eggnog.

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Eggnog

Egg

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Whisk

Pour over bread; stir gently to coat. Cover; refrigerate at least 8 hours or overnight.

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Bread

Heat oven to 350°F. Uncover dish; sprinkle top with 2 tablespoons sugar.

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Sugar

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Oven

Place dish in larger baking pan; place in oven.

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Baking Pan

Oven

Pour 1/2 inch water into larger pan.

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Water

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Frying Pan

Bake 40 to 45 minutes or until lightly browned and knife inserted in center comes out clean.

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Oven

Knife

Remove pan from water bath.

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Water

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Frying Pan

Meanwhile, in medium saucepan, cook pie filling and butter over medium-high heat for about 10 minutes or until butter is melted and filling is bubbly, stirring frequently.

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Pie Filling