EGGNOG BREAD PUDDING PREP TIME 10 MIN. – COOK TIME 45 MIN. – READY IN 55 MIN. + CHILL TIME – SERVINGS 8


1 loaf Nature’s Own Butterbread ½ cup dried apricots ½ cup dried cranberries ½ cup golden raisins 3 cups eggnog 4 large eggs


½ tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp vanilla extract


½ tsp almond extract /1 8 tsp salt


STEP 1 Preheat oven to 350°F. Cut the bread into ¾-inch cubes and arrange in a single layer on a rimmed baking sheet. Bake 8–10 min., until slightly dry but not browned, stirring once halfway through. Let cool. STEP 2 Meanwhile, finely chop the apricots, cranberries, and raisins. In a large bowl, whisk the eggnog, eggs, cinnamon, nutmeg, vanilla, almond extract, and salt until smooth. STEP 3 In a 3-qt baking dish, toss the bread cubes and dried fruit to combine, reserving a handful of dried fruit. Pour the eggnog mixture over bread. STEP 4 With hands or spatula, gently press bread down to soak in custard. Sprinkle reserved dried fruit on top. Cover tightly with foil and refrigerate overnight. STEP 5 Preheat oven to 375°F. Bake bread pudding, covered, 20 min. Remove foil and bake another 10–20 min. until custard is set and top is golden brown. Let cool slightly, serve warm.


PER SERVING: 273 CALORIES, 11G FAT, 5G SATURATED FAT, 166MG CHOLESTEROL, 164MG SODIUM, 37G CARBOHYDRATE, 1G FIBER, 32G SUGAR, 9G PROTEIN 42


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52