Cinnamon Egg Nog Spiked Bread Pudding

November 30, 2021

The combination of Cinnamon and Egg Nog in this recipe make it an incredible holiday favorite.  Throw in some fresh cranberries for a punch of flavor and color and you’ll have yourself a real treat!

Cinnamon Egg Nog Spiked Bread Pudding, Historic Smithton Inn

 

 

 

 

 

 

 

 

INGREDIENTS

  • 1/2 Cup Cinnamon Whisky
  • 1 1/4 cup Egg Nog
  • Thick white bread cut into cubes (I use Italian or Brioche)
  • 3 Eggs
  • Powdered sugar and butter for topping
  • Optional – 1 cup fresh or frozen cranberries

 

INSTRUCTIONS

  1. Add the bread to a LARGE mixing bowl.
  2. Mix the whisky, eggnog, and eggs together in another bowl
  3. Pour the liquid over the bread and toss gently to allow bread to absorb the liquid
  4. Spray large muffin tin with cooking spray
  5. Bake in the oven at 350 degrees until cooked through, approximately 45 minutes. If top begins to brown before done cooking, lightly cover with foil.
  6. Serve with a sprinkle of powdered sugar and lots of butter! We also serve with syrup and an apple-cranberry compote on the side.
  7. NOTE: You can jazz up the recipe by adding 1 cup fresh or frozen cranberries right into the pudding.

Here’s the finished product!

Cinnamon Egg Nog Spiked Bread Pudding, Historic Smithton Inn