Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 70

EGGNOG BREAD PUDDINGS

WITH BOURBON SAUCE AND

SPICED WHIPPED CREA M

MAKES 6 SERVINGS

This eggnog bread pudding is the perfect

way to enjoy the f lavors of the season.

2 cups prepared eggnog
1 cup granulated sugar
2 large eggs
1¼ teaspoons vanilla
extract, divided

1. Preheat oven to 350°. Spray 6 (9-ounce) cast-
   iron gratin dishes with cooking spray. Line a large
   rimmed baking sheet with parchment paper.


2. In a large bowl, whisk together eggnog, granulated
   sugar, eggs, and 1 teaspoon vanilla until combined.
   Fold in bread cubes. Divide among prepared dishes,
   and place on prepared baking sheet.


3. Bake until a wooden pick inserted in center comes
   out clean, about 50 minutes. Let cool for 5 minutes.
   4. In a medium bowl, beat cream with a mixer at
   medium speed until thickened, about 2 minutes.
   Add confectioners’ sugar and nutmeg, beating until
   soft peaks form, about 1 minute. Refrigerate until
   ready to serve.
   5. In a small saucepan, bring brown sugar, corn
   syrup, butter, bourbon, and remaining ¼ teaspoon
   vanilla to a boil over medium heat; cook for
   1 minute. Remove from heat, and let cool slightly.
   Serve warm over bread pudding with spiced
   whipped cream.

8 cups challah bread, cut

into ½-inch cubes

1 cup heavy whipping cream

¼ cup confectioners’ sugar

½ teaspoon ground nutmeg

½ cup firmly packed light

brown sugar

¼ cup light corn syrup

1 tablespoon unsalted butter

1 tablespoon bourbon