Eggnog Bread Pudding with Cranberries

Name: Eggnog Bread Pudding with Cranberries
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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

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

Directions

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.
Transfer to a greased 8-in. square baking dish. Bake 35-40 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts

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

Originally published as Holiday Cranberry-Glazed Pecan Bread Pudding in Taste of Home Christmas Annual 2015

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Average Rating:

Michelle

Dec 30, 2018

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.