Eggnog & Raisin Bread Pudding
I had most of a loaf of Aviv‘s crusty raisin bread left over in a paper bag on the counter – I know, evidence of how much bakery and party food has been passing my face lately – and I wasn’t about to compost it. I was going to do eggnog French toast but didn’t have time to stand at the stove and monitor it, so I made bread pudding. It’s like French toast casserole.
I need to keep this brief, but want to tell y’all about a new arrival – Swerve magazine now has an online home. It’s at SwerveCalgary.com. They’ve given Pierre and I access to a really cool vegetarian foodie videographer to take out into the world and document food stuff with. So far I’ve made an amazing beef stew with my friend’s Trinidadian mom. Pierre shows us how to cut an onion (Mike actually watched this and now follows his lead exactly) and will soon show how to access the innards of a winter squash. There will be more.
Meanwhile, here’s some bread pudding to keep warm with – it’s not very custardy – more bready and French toast-y. You’ll want to start with good bread at least a day or two old.
Eggnog Bread Pudding
1 loaf good-quality crusty bread, or an assortment of bread ends
4 large eggs
1/4 cup honey, brown sugar or maple syrup (or to taste)
3 cups egg nog, or a combination of milk and nog
2 tsp. vanilla
a shake of cinnamon (optional)
freshly grated nutmegCut or tear the bread into 1” chunks in a large bowl. In another bowl, whisk together the eggs, honey, eggnog and vanilla. Pour over the bread and let sit for an hour or two, stirring gently once in awhile. All the liquid should be well absorbed, but the bread shouldn’t turn to mush (thus the good-quality crusty loaf).
Preheat the oven to 375°F. Pour the bread mixture into a baking dish that has been sprayed with nonstick spray, or any baking dish that will accommodate the quantity you made. Sprinkle with cinnamon and nutmeg.
Bake for 45 minutes, until puffed, golden and set. Serve warm or at room temperature.
December 10 2010 | bread and breakfast | 13 Comments »
