Eggnog & Dried Cherry Bread Pudding
Ingredients
Instructions
- Grease a shallow 2-quart casserole dish. Place bread in casserole; sprinkle with cherries.
- In a medium bowl, mix eggs until well beaten. Add rum, if using, cinnamon, and salt, whisking until blended. Stir in eggnog. Pour eggnog mixture over bread, pressing bread into custard.
- Cover and refrigerate bread mixture for 30 minutes or overnight to allow bread to absorb custard, stirring once.
- Preheat oven to 350 degrees. Bake bread pudding, uncovered, 50 to 55 minutes or until center is almost set. Cool in pan on wire rack for 15 minutes.
- Just before serving, place ice cream in small microwaveable serving bowl; heat in microwave oven on High 30-35 seconds, stirring once. Remove bowl from microwave and stir until smooth, but still thick and cool.
- Serve 'sauce' with warm bread pudding.
Nutrition & Diet Analysis (per serving)
333
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).