Eggnog Bread Pudding with Cranberries
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
Ingredients
- 4 large eggs
- 2 cups eggnog
- 6 cups cubed soft dinner rolls
- 3/4 cup finely chopped glazed pecans
- 1/2 cup dried cranberries
Reviews
I made this for a New Year's brunch using leftover bottled alcoholic eggnog and served it with maple syrup to add some sweetness. It was a real hit! Don't be tempted to use more than 6 cups of cubed rolls. The mixture will solidify as it bakes.