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Overnight Eggnog Bread Pudding With Apricot Whiskey Sauce

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Ingredients
  Day old french bread slice 11 Ounce (22 In Number, 1/2 Ounce Each, 1/2 Inch Thick)
  Butter flavored vegetable cooking spray 1
  Sugar 1 Cup (16 tbs) (Divided)
  Golden raisins 1⁄2 Cup (8 tbs)
  Eggs 3 Large
  Egg whites 4 Large
  Ground nutmeg 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  2% milk 4 Cup (64 tbs)
  Evaporated skim milk 1 Cup (16 tbs)
  Whiskey 1⁄3 Cup (5.33 tbs)
  Vanilla extract 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Apricot whiskey sauce 2 Tablespoon
Directions

Arrange one-third of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
Coat bread lightly with cooking spray; sprinkle with 2 tablespoons sugar and 1/4 cup raisins.
Repeat procedure; top with remaining bread slices.
Sprinkle top layer with 2 tablespoons sugar; coat with cooking spray.
Combine 1/2 cup sugar, 3 eggs, and next 7 ingredients; stir with a whisk until well-blended.
Pour milk mixture over bread.
Cover and refrigerate overnight.
Preheat oven to 350° Combine remaining 2 tablespoons sugar and cinnamon; sprinkle over pudding.
Bake at 350° for 1 hour and 10 minutes or until set.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Egg
Cook Time: 
2 Minutes

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