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Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce
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Prep Time:
25 minutes
Total Time:
9 hours 10 minutes
Decadent eggnog bread pudding topped with cherry sauce - a perfect dessert!
Ingredients:
  • 1 loaf (1 lb) French bread, cut into 1-inch cubes
  • 1/4 cup sugar
  • 3/4 teaspoon ground nutmeg
  • 4 eggs
  • 1 quart (4 cups) dairy eggnog (do not use canned)
  • 2 tablespoons sugar
  • 1 can (21 oz) cherry pie filling
  • 1/4 cup butter
  • 2 tablespoons bourbon or orange juice
Instructions:
  • Preheat oven to 350°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray and add the bread cubes.
  • In a medium bowl, combine 1/4 cup sugar and nutmeg. Add eggs and whisk well. Mix in eggnog. Pour the mixture over the bread and stir gently to coat. Cover and refrigerate for at least 8 hours or overnight.
  • Preheat oven to 350°F. Sprinkle 2 tablespoons of sugar over the dish. Create a water bath by placing the dish in a larger baking pan and pouring 1/2 inch of water into the larger pan. Bake for 40 to 45 minutes until lightly browned and a knife inserted in the center comes out clean. Remove from the water bath before serving.
  • In a medium saucepan, cook the pie filling and butter over medium-high heat for approximately 10 minutes until the butter is melted and the filling is bubbly, stirring often. Take the saucepan off the heat and stir in the bourbon.
  • Cut the bread pudding into squares and arrange them on dessert plates. Serve while warm with cherry sauce.

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