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Eggnog Bread Pudding with Cranberries Recipe
Eggnog Bread Pudding with Cranberries Recipe photo by Taste of Home
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Eggnog Bread Pudding with Cranberries Recipe

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My parents love this bread pudding loaded with cranberries and pecans – and it uses up leftover dinner rolls. For eggnog lovers, it makes a divine dessert. —Emily Hobbs, Springfield, Missouri
TOTAL TIME: Prep: 15 min. + standing Bake: 35 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 35 min.
MAKES: 9 servings

Ingredients

  • 4 eggs
  • 2 cups eggnog
  • 6 cups cubed soft dinner rolls
  • 3/4 cup finely chopped glazed pecans
  • 1/2 cup dried cranberries

Nutritional Facts

1 piece: 240 calories, 11g fat (4g saturated fat), 127mg cholesterol, 257mg sodium, 29g carbohydrate (14g sugars, 1g fiber), 7g protein.

Directions

  1. Preheat oven to 375°. In a large bowl, whisk eggs and eggnog until blended. Stir in cubed rolls, pecans and cranberries; let stand about 15 minutes or until bread is softened.
  2. Transfer to a greased 8-in.-square baking dish. Bake 35-40 minutes or until puffed, golden and a knife inserted near the center comes out clean. Serve warm. Yield: 9 servings.
Originally published as Eggnog Bread Pudding with Cranberries in Taste of Home Christmas Annual Annual 2015, p178


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