Eggnog Bread Pudding
- 2 cups Hood® Golden Eggnog
- 1 cup sugar
- 2 large eggs
- 1 tsp. nutmeg
- 1 tsp. vanilla extract
- 8 slices raisin bread cut into 1-inch slices
- 1 can Hood® Instant Whipped Light Cream
- prepared caramel sauce, optional
Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray.
In a large bowl of an electric mixer, combine eggnog, sugar, eggs, nutmeg, and vanilla extract. Mix until well combined, about 1 minute. Add bread cubes and toss with a spoon to coat thoroughly.
Pour egg and bread mixture into prepared dish. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.
Allow bread pudding to cool on a wire cooling rack for 15-20 minutes. Serve warm topped with caramel sauce and whipped cream, if desired.
Per serving: Calories: 243, Carbohydrate: 44 grams, Fat: 5 grams, Saturated fat: 2 grams, Protein: 7 grams, Cholesterol: 84 milligrams, Sodium: 140 milligrams, Calcium: 106 milligrams.