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Chef Michael’s Holiday Eggnog Bread Pudding

INGREDIENTS:

1 10 oz. loaf stale French bread, crumbled (or 6-8 C. any type bread)
2 Tsp. vanilla
2 C. cranberries soaked in Rum
3 C. Eggnog
8 oz. chocolate broken in pieces
2 C. sugar
2 C. chopped pecans
¾ lb. butter, melted
7 whole eggs
3 egg whites
1 Tsp. nutmeg to taste
1 Tsp. cinnamon taste

PROCEDURE:

Soak cranberries in rum for approximately 3 hours or overnight. Combine all ingredients. Mixture should be very moist but not soupy. (If bread is really dry add more eggnog). Pour into buttered 9” X 12” baking dish or larger or make into muffins. Place into non-preheated oven. Bake at 350 degrees for approx. 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce.

RUM SAUCE

INGREDIENTS:

8 Tbsp. butter (1 stick)
½ lb. powdered sugar
3 egg yolks
½ C. rum (to taste)

PROCEDURE:

Melt butter. Take off heat. Put sugar on top of butter (do NOT mix together). Put egg yolks on top of sugar. Mix eggs and sugar. Then, pull in the butter. Add rum to taste.

Serve warm over warm bread pudding. Makes 16-20 Servings

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