Tomorrow I am leaving for Italy. I will be in my home country for a couple of weeks and it is very likely that I will be busy celebrating, meeting friends and family, eating and shopping and my blog won’t be updated very often. I will try to keep an almost regular schedule but I cannot guarantee. If you start missing me, just think I am enjoying Milan and the alps.
As I am leaving, I am trying to use up all the leftovers in my fridge so that I don’t have to throw them out. And one of the things are always left in our fridge during the Season is eggnog.
BF loves the idea of eggnog, but I don’t think he really likes eggnog. Every winter, at the beginning of the season he buys eggnog, drinks 1/4 of a glass and then puts it in the fridge and never touches it again. I am not a big fan, but this year I was determined to use it all.
So I decided to make bread pudding out of it, and it turned out pretty great!
- 1 quart eggnog
- 3-4 cups stale bread
- 1 bunch grape
- 1/4 cup nuts (optional)
- 1 spoon butter
- Dice the bread roughly and put it in a bowl. You can use any kind of bread and you can even add leftover cookies and cakes.
- Cover the bread with eggnog and let it soak overnight. The eggnog should completely cover the bread.
- The next morning add the grape and the nuts (if using) and put in a buttered pan. Place the butter on top of the pudding in small dollops.
- Bake at 350F for about 1 hour or until golden.
- This is meant to be a leftover cake, so put in whatever you have at home that needs using. Nuts, apples, chocolate, jam are all good ideas. Be sure to add some sort of fruit though as it makes the pudding less dense and moister.
- Eggnog is very sweet so I would not add any more sugar than the one that is already in the eggnog, if you don't have eggnog you can make bread pudding using milk to soak the bread and add 1 or 2 eggs to the soaked bread before baking it.
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