Well, it's the last of my egg nog series already (probably) for this nog season. Bread pudding is a perfectly festive dessert, and egg nog is more than welcome. Here's my recipe. I used challah instead of the standard brioche to keep the color a deep yellow, and to avoid the spongy texture that sometimes ails bread puddings.
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10oz Challah bread, torn, crusts removed
2C egg  nog
2 eggs, beaten
1/3C sugar
1/2t salt
1/4t nutmeg
1/4t cinnamon
Chocolate sauce, to serve

Heat nog, eggs, sugar, salt, and spices to 180˚ F (82.2˚C). Pour custard over torn challah. Mix together. Put into dark metal molds, bake at 350˚ F for 20 minutes. Let cool for a few minutes before unmolding. Serve with chocolate sauce.

Mix equal volumetric measurements of Nutella and cream (it is easiest to measure this by fluid displacement). Heat that slowly, stirring constantly, until it is smooth. That makes a great sauce for this dish. Well, really, it makes a great sauce for almost anything if you love Nutella the way I do.
 


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