Eggnog Bread Pudding With Cranberries Recipes

EGGNOG BREAD PUDDING WITH CRANBERRIES

Eggnog Bread Pudding with Cranberries image

My parents love this bread pudding loaded with cranberries and pecans - and it uses up leftover dinner rolls. For eggnog lovers, it makes a divine dessert. -Emily Hobbs, Springfield, Missouri

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 5

Ingredients

4 large eggs
2 cups eggnog
6 cups cubed soft dinner rolls
3/4 cup finely chopped glazed pecans
1/2 cup dried cranberries

Steps:

Preheat oven to 375°. In a large bowl, whisk eggs and eggnog until blended. Stir in cubed rolls, pecans and cranberries; let stand about 15 minutes or until bread is softened., Transfer to a greased 8-in. square baking dish. Bake 35-40 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 240 calories, Fat 11g fat (4g saturated fat), Cholesterol 127mg cholesterol, Sodium 257mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 7g protein.

CRANBERRY EGGNOG QUICK BREAD

Cranberry Eggnog Quick Bread image

Recipe from the WebMD Weight Loss Clinic. They say "this bread tastes even better the next day. Cute little loaves make excellent gifts because the color and flavor of this bread epitomizes the holiday season! These loaves also freeze well." I haven't made this but I want it in my cookbook so I'm posting it to share. I'm guessing on the prep time. The baking time varies depending on the size of the pans, explained in the directions.

Provided by Ann Marie F

Categories Healthy

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 12

Ingredients

1 large egg
1/4 cup egg substitute
1 cup white sugar (Splenda can be substituted)
1 cup light eggnog, soy eggnog is now available and can be substituted (from carton)
1/4 cup canola oil
1/4 cup rum
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup fresh cranberries (washed and well drained and bad cranberries thrown out)

Steps:

Preheat oven to 350°F Coat loaf pans with canola cooking spray.
Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth.
Stir together flour, baking powder, salt, and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.
Pour batter into prepared pan(s). Bake until fork or tester inserted in center comes out clean (about 50-60 minutes for 1 large loaf, 40-50 minutes for 2 medium sized loaves, or 35-40 minutes for 3 mini-loaves).
Cool completely. Wrap tightly and store in the refrigerator.
Makes two 8x3 3/4-inch loaves, one 9x5-inch loaf, or three 5 3/4x 3 1/4-inch loaves, or about 20 servings.

Nutrition Facts : Calories 140.6, Fat 3.6, SaturatedFat 0.6, Cholesterol 16.8, Sodium 111.4, Carbohydrate 22.6, Fiber 0.6, Sugar 11.4, Protein 2.7

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