Ingredients
Scale
- 1 loaf day old bread
- 1/2 cup ADL butter
- 1 1/2 cup ADL eggnog
- 1/2 cup ADL evaporated milk
- 3 large eggs, beaten
- Pinch of nutmeg
- 1/2 cup white sugar
- 2 tsp vanilla bean paste
- 2 tsp whiskey
- 1/2 cup golden raisins or cranberries
- 1/2 cup rough chopped pecans
Instructions
- Preheat oven to 350
- Melt the ADL butter in a double boiler. Add the ADL eggnog and ADL evaporated milk, stir to combine, add in the eggs and sugar and cook, stirring until the mixture thickens slightly. Remove from the heat and stir in the whiskey, vanilla bean paste, and nutmeg.
- Use reserved butter to prepare an 8 X 8 pan.
- Add the bread to a large shallow pan and add the raisins, toss, pour the custard over the bread and gently mix so that all the bread is completely coated. Let sit for 15-20 minutes, toss again. Transfer to your prepared baking dish.
- Top the bread pudding with the pecans, place in the oven and bake for 20 minutes, loosely cover with foil and bake for an additional 20 minutes.
- Serve with warm maple syrup
- Category: baking, recipes