Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce

Health score
3%
Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce
550 min.
12
315kcal

Suggestions


Indulge in the rich, festive flavors of our Overnight Eggnog Bread Pudding with Cherry-Bourbon Sauce, a delightful dessert that is perfect for holiday gatherings or cozy family dinners. This recipe transforms simple ingredients into a luxurious treat that will impress your guests and satisfy your sweet tooth. Imagine waking up to the warm aroma of freshly baked bread pudding, infused with the creamy essence of eggnog and a hint of nutmeg, all while the cherry-bourbon sauce simmers on the stove, ready to elevate each bite.

What makes this dish truly special is the overnight preparation, allowing the bread to soak up the eggnog mixture, resulting in a perfectly moist and flavorful pudding. The addition of the cherry-bourbon sauce adds a touch of sophistication, with its sweet and tangy notes complementing the richness of the pudding beautifully. Each serving is a harmonious blend of textures and flavors, making it a standout dessert that will have everyone coming back for seconds.

Whether you're celebrating a special occasion or simply treating yourself, this Overnight Eggnog Bread Pudding is sure to become a cherished favorite. Gather your loved ones, and let the festive spirit fill your kitchen as you create this unforgettable dessert that embodies the warmth and joy of the season.

Ingredients

  • lb bread french cut into 1-inch cubes
  • 0.3 cup sugar 
  • 0.8 teaspoon nutmeg 
  •  eggs 
  • cups eggnog canned (do not use )
  • tablespoons sugar 
  • 21 oz cherry pie filling canned
  • 0.3 cup butter 
  • tablespoons orange juice 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • whisk
  • baking pan
  • glass baking pan

Directions

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. Place bread cubes in baking dish.
  3. In medium bowl, mix 1/4 cup sugar and nutmeg.
  4. Add eggs; beat well with wire whisk. Stir in eggnog.
  5. Pour over bread; stir gently to coat. Cover; refrigerate at least 8 hours or overnight.
  6. Heat oven to 350°F. Uncover dish; sprinkle top with 2 tablespoons sugar.
  7. Place dish in larger baking pan; place in oven.
  8. Pour 1/2 inch water into larger pan.
  9. Bake 40 to 45 minutes or until lightly browned and knife inserted in center comes out clean.
  10. Remove pan from water bath.
  11. Meanwhile, in medium saucepan, cook pie filling and butter over medium-high heat for about 10 minutes or until butter is melted and filling is bubbly, stirring frequently.
  12. Remove from heat; stir in bourbon.
  13. To serve, cut bread pudding into squares; place on individual dessert plates.
  14. Serve warm with cherry sauce.

Nutrition Facts

Calories315kcal
Protein12.7%
Fat27.9%
Carbs59.4%

Properties

Glycemic Index
37.31
Glycemic Load
23.35
Inflammation Score
-5
Nutrition Score
10.205217428829%

Flavonoids

Hesperetin
0.34mg
Naringenin
0.06mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:314.93kcal
15.75%
Fat:9.8g
15.07%
Saturated Fat:5.32g
33.28%
Carbohydrates:46.93g
15.64%
Net Carbohydrates:45.77g
16.64%
Sugar:15.05g
16.72%
Cholesterol:114.68mg
38.23%
Sodium:333.55mg
14.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.03g
20.07%
Selenium:19.16µg
27.37%
Vitamin B2:0.4mg
23.58%
Vitamin B1:0.32mg
21.24%
Phosphorus:170.34mg
17.03%
Calcium:145.13mg
14.51%
Folate:57.3µg
14.33%
Iron:2.04mg
11.31%
Manganese:0.23mg
11.28%
Vitamin B3:2.01mg
10.03%
Vitamin A:479.29IU
9.59%
Vitamin D:1.31µg
8.73%
Vitamin B12:0.52µg
8.66%
Magnesium:34.05mg
8.51%
Potassium:263.62mg
7.53%
Vitamin B5:0.75mg
7.46%
Zinc:1.01mg
6.7%
Vitamin B6:0.13mg
6.38%
Copper:0.12mg
6.08%
Vitamin C:4.48mg
5.43%
Fiber:1.16g
4.64%
Vitamin E:0.52mg
3.48%