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Eggnog Bread Pudding with Cranberries

My parents love this bread pudding loaded with cranberries and pecans – and it uses up leftover dinner rolls. For eggnog lovers, it makes a divine dessert. —Emily Hobbs, Springfield, Missouri
  • Total Time
    Prep: 15 min. + standing Bake: 35 min.
  • Makes
    9 servings

Ingredients

  • 4 large eggs
  • 2 cups eggnog
  • 6 cups cubed soft dinner rolls
  • 3/4 cup finely chopped glazed pecans
  • 1/2 cup dried cranberries

Directions

  • Preheat oven to 375°. In a large bowl, whisk eggs and eggnog until blended. Stir in cubed rolls, pecans and cranberries; let stand about 15 minutes or until bread is softened.
  • Transfer to a greased 8-in. square baking dish. Bake 35-40 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts
1 piece: 240 calories, 11g fat (4g saturated fat), 127mg cholesterol, 257mg sodium, 29g carbohydrate (14g sugars, 1g fiber), 7g protein.

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Reviews

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Average Rating:
  • Michelle
    Dec 30, 2018

    I made this for a New Year's brunch using leftover bottled alcoholic eggnog and served it with maple syrup to add some sweetness. It was a real hit! Don't be tempted to use more than 6 cups of cubed rolls. The mixture will solidify as it bakes.