The Amazing Leftover Eggnog And Cinnamon Roll Bread Pudding Recipes

EGGNOG AND CINNAMON ROLL BREAD PUDDING 2000

Steps:

• Cut the rolls or sweet yeast bread into cubes, to make 8 cups total.
• Grease a 2 1/2 quart shallow casserole dish with butter, and place in the 8 cups sweet yeast bread cubes evenly.
• In a large bowl, beat the three eggs, with the eggnog, and heavy cream until blended well.
• Carefully pour half the mixture over cubes, and push down into liquid, and soak for about ten minutes.
• Add remaining liquid and push down with back of spoon, so all is covered well.
• Cover dish with saran wrap and place in fridge overnight, or at least 50 minutes before baking .
• Preheat oven 350 degrees.
• Remove saran wrap and place casserole into a larger pan, and add hot boiling water around making a water bath half way up the sides of dish. Place on centre rack in oven.
• Bake until cubes are toasted and edges are set.
• Remove the casserole from the water bath as soon as you remove it from oven, and place on a cooling rack.
• Let rest for ten minutes.
• Dust with a sprinkling of powdered sugar.
• Serve plain, or maple syrup.
• Nice with back bacon or sausages for a morning breakfast along with a fruit compote.

THE AMAZING LEFTOVER EGGNOG AND CINNAMON ROLL BREAD PUDDING

Steps:

• 1. Cut the cinnamon rolls into 1-inch cubes to equal 8 cups. (You can do this several days ahead and leave the cubes out to dry further or store them in containers until needed.)2. The night before: Butter a shallow, 21/2-quart baking dish and distribute the cubes evenly in the dish. Portions of the cubes may be higher than the side of the dish.3. In a medium bowl, lightly whisk the eggs. Whisk in the eggnog and cream until blended and no yolk shows. Carefully pour three quarters of the egg mixture over the cubes, and use the back of a spoon or your fingers to press the cubes into the liquid. Let rest for 10 minutes to allow the cubes to soak up the custard, then pour in the remaining egg mixture. Make sure that every cube is saturated. Cover the dish with plastic wrap or foil and refrigerate overnight. (To assemble in the morning, follow the procedure just described, but let the cubes rest in the egg mixture for a total of 30 minutes before baking.)4. About an hour before serving: Preheat the oven to 350°F. 5. Remove the plastic wrap and place the uncovered dish in a large roasting pan. Fill the pan with enough hot water to come halfway up the sides of the dish. Bake in the center of the oven until the cubes are toasted and the pudding is set around the edges, about 50 minutes. Remove the dish from the water as soon as you remove it from the oven. Transfer to a rack to cool for 10 minutes. Dust with powdered sugar. To serve, scoop out portions and serve plain, or accompany with jamberry maple syrup or warm maple syrup.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.