Raisin Cranberry Eggnog Bread Pudding – a delicious recipe with brandy, cranberries, butter, cinnamon raisin bread, eggs, eggnog. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees and butter well, an oven-proof casserole dish about 8 x 11.
2
Add brandy and cranberries to a small saucepan - cover and simmer for 3 minutes. Remove from heat.
3
Toast the bread slices lightly and butter each thinly. Slice into batons - 3 vertical bars (1 x 3). Lay the batons in the dish evenly and criss crossed.
4
Whisk eggs, eggnog, ma[le syrup, cinnamon and nutmeg. Add brandy and cranberries and whisk more. Pour over the toast - make sure cranberries are evenly distributed. Let the toast rise up and float for 15 minutes to absorb and sink.
5
Cover with foil and bake for 30 to 40 minutes until custard is set but still soft and wobbly - it will firm as it cools. Serve with whipped cream.
862
kcal
Calories
54
g
Fat
73
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup brandy, 1/4 cup dried cranberries, 1/2 cup butter, divided, 8 slices cinnamon raisin bread, small loaf variety like Sunmaid, and more.
Yes, Raisin Cranberry Eggnog Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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