Happy New Year to all...and congratulations to BluzDude for winning the Amazon giftcard! Email me Bluz, and I will send it on its way.
Now, what better way to start 2010 than with something devilish? We had a bash last Sunday and ended up with more eggnog than I could possibly know what to do with...and in a moment of creativity, I decided to use it for dessert. Just when you want something warm, inviting, and a perfect remedy to the cold outside, I have just what you need. From my kitchen to yours, enjoy every bite.
Eggnog Bread Pudding with a Bourbon Sauce by JennyMac
Put 8 cups cubed Challah bread (You can also use croissants. I have tried french and sourdough but prefer Challah for this recipe.)
In a separate bowl mix:
1 c milk
2 c eggnog (if you don't dig eggnog you can use heavy cream. I dont like eggnog but it is AMAZING in this recipe.)
1 c brown sugar
1 t nutmeg
1 t cinnamon
3 large eggs
2 t vanilla
Whisk these ingredients together. Pour over bread cubes and stir to blend until bread is covered. Let bread saturate for an hour or more. ( On NYEve I let it soak for four hours in fridge, brought out to room temp for one hour before baking.)
Put in greased baking dish and bake for one hour. Drizzle with Bourbon Sauce and try to share.
3/4 c heavy cream
1/4 cup vanilla soymilk (or you can use 1 c heavy cream)
1/4 c sugar
1 T butter
1/3 cup bourbon
2 T cornstarch
1 pinch salt
In saucepan, bring cream, soymilk, sugar over medium heat. Mix cornstarch with half of the bourbon to make a paste (slurry). Add to cream mixture and bring to boil. Once boiling, reduce heat and let it simmer while giving it a stir every minute or so. Take off heat, add salt and butter. Mix. Add remaining bourbon. Serve warm over the best bread pudding I have ever made.