Fruited Bread Pudding With Eggnog Sauce Recipes

FRUITED BREAD PUDDING WITH EGGNOG SAUCE

Steps:

• Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray. Place bread cubes in pie plate; sprinkle with fruit mixture.
• Beat milk, egg product, sugar and vanilla in small bowl with wire whisk until smooth. Pour milk mixture over bread. Press bread cubes into milk mixture. Sprinkle with nutmeg.
• Bake uncovered 40 to 45 minutes or until golden brown and set.
• Meanwhile, in small bowl, mix all sauce ingredients until smooth.
• Cut bread pudding into wedges, or spoon into serving dishes. Drizzle each serving with scant tablespoon sauce. Sprinkle with additional nutmeg if desired. Store pudding and sauce covered in refrigerator.

EGGNOG FRUIT BREAD

Steps:

• In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

EGGNOG SAUCE

Steps:

• In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.