MEMBER RECIPE
Pumpkin Eggnog Bread Pudding Recipe
By Ninefingers
I had pumpkin eggnog left over from Christmas and I decided instead of throwing it out, why not use it for bread pudding.
INGREDIENTS
- 2 cups pumpkin eggnog
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3 TBSP melted butter
- 4 cups leftover french bread torn into small pieces
- 2 TBSP Bailey's Irish Cream (Optional)
INSTRUCTIONS
- Preheat oven to 350. Spray an 8 X 8 inch baking dish with butter spray.
- Whisk together Pumpkin Eggnog, Pumpkin Puree, sugar, pie spice and cinnamon in a mixing bowl.
- Tear bread into small pieces and mix in with the eggnog mixture. Allow to stand for about 15 minutes so that the bread soaks up the liquid.
- Pour mixture into the prepared baking dish. Melt butter and pour over the top. Bake in preheated oven for approximately 45 minutes or until somewhat firm.
- Serve with vanilla ice cream or whipped cream
Member recipes are not tested by the CHOW food team.
