Overnight Eggnog Bread Pudding Crunch

Lady Behind The Curtain - Overnight Eggnog Bread Pudding Crunch

The perfect dish to serve on Christmas morning or for a holiday brunch.  You make it the night before and pop it in the oven Christmas morning.  Easy and delicious!  With an eggnog and cranberry mixture, and just before baking sprinkle with a streusel topping.

Overnight Eggnog Bread Pudding Crunch Recipe (serves 8)

Ingredients (bread)

1 large loaf of challah bread

6 eggs, slightly beaten

1-1/2 cups eggnog

1 cup milk

1/4 teaspoon nutmeg

1 cup fresh, frozen or dried cranberries

Ingredients (topping)

1/4 cup butter, chilled, cut up

1/3 cup brown sugar, packed

1/3 cup pecans, chopped


Spray a 9×13-inch baking dish with non stick cooking spray.

Pull bread into bite size pieces and put into a large bowl.

Whisk together the eggs, eggnog, milk and nutmeg.  Pour over bread.  Mix until well combined.  Fold in cranberries.  Pour into the prepared baking dish.  Cover and refrigerate overnight.

Preheat oven to 400 degrees.  With a pastry blender or two knives, cut butter into brown sugar.  Sprinkle on brown sugar mixture.  Bake 15 minutes; sprinkle on the pecans.  Bake an additional 10 to 15 minutes or until golden brown. This is a LBC original.

Lady Behind The Curtain - Overnight Eggnog Bread Pudding Crunch



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