Eggnog Christmas Bread and Butter Pudding with Fresh Jewelled Cranberries
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Christmas Eggnog Bread and Butter Pudding with Vanilla Bourbon Sauce

Delicious Christmas version of the traditional Bread and Butter Pudding which will wow your holiday guests this year. Served with a homemade Vanilla and Bourbon Sauce
Servings 9 Portions
Author Cerys Parker

Ingredients

Bread and Butter Pudding Ingredients

  • 12 inch loaf of French bread cubed at least a day old
  • 500 ml eggnog
  • 4 large eggs
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 25 g unsalted butter melted
  • 100 g cranberries fresh

Vanilla and Bourbon Sauce

  • 1/4 Cup sugar
  • 1/4 Cup brown sugar
  • 1/4 cup single cream
  • 1/4 cup butter
  • 1/2 tsp vanilla
  • 2 tbsp. Bourbon

Instructions

Bread pudding directions:

  • Put your cubed stale bread in a large bowl.
    creating a bread and butter pudding - using day old white french bread
  • Set aside.
  • In a medium bowl add the first five ingredients.
  • Mix together until the sugar has dissolved. (Eggnog, eggs, brown sugar, cinnamon, and vanilla.)
  • Pour the eggnog mixture (in the medium-sized bowl) over the bread cubes.
  • Add your fresh cranberries.
    holiday dessert with eggnog and fresh cranberries
  • Toss lightly so all bread cubes are coated.
  • Pour the bread pudding into the prepared baking dish.
  • Drizzle the melted butter over the bread pudding.
  • Sprinkle with the brown sugar mixture over the top of the bread pudding.
  • Bake at 350 degrees for 35 to 40 minutes. (Or until set and the top begins to turn golden brown).
  • Remove it from the oven.
  • Set aside.

Sauce directions:

  • Combine first 4 ingredients in pan over med heat and stir until it thickens.
  • Allow it to come to a full boil about 5-8 min.
  • Remove from heat and stir in vanilla and Bourbon.
  • Drizzle over bread pudding.