Eggnog Bread and Butter Pudding with Raisins
Preparation
10 min
Total
55 min
4
Servings
Eggnog Bread and Butter Pudding with Raisins takes your Brunch Ideas to the next level. A festive dish for the holidays, it features delicious Dempster’s® White Bread baked in a flavourful eggnog mixture. For a decadent finish, top with whipped cream and berries or try spiking it with a splash of rum, brandy or whisky. Serves four.
MADE WITH Dempster’s® White Bread
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INGREDIENTS
- 8 slices day-old Dempster's White Bread
- 3 tbsp (45 mL) unsalted butter, at room temperature
- 1 1/2 cups (375 mL) eggnog
- 3 eggs
- 1/3 cup (75 mL) granulated sugar, divided
- 1/4 tsp (1 mL) ground nutmeg
- 1/3 cup (75 mL) golden raisins
DIRECTIONS
- Preheat oven to 350°F (180°C). Lightly butter both sides of bread and cut in half diagonally. Layer in greased 8-inch (20 cm) square baking dish.
- In bowl, whisk together eggnog, eggs, 1/4 cup (60 mL) sugar, and nutmeg; stir in raisins. Pour over bread. Let stand for about 10 minutes or until eggnog mixture is completely absorbed. Sprinkle with remaining sugar.
- Bake for 35 to 40 minutes or until golden brown, puffed and set in centre.
Tips:
For spiked bread pudding, add a splash of rum, brandy or whisky.
Serve with a dollop of whipped cream and sprinkle with berries if desired.