Crispy Cranberry-Eggnog Bread Pudding with Mincemeat
You can adapt this recipe to make a a pan of bread pudding instead of individuals. I prefer the crisp, sweet coating all around. Simply lay your torn bread in the pan and cover with custard mix. Push down so that all the bread absorbs the liquid and cook 10-15 minutes longer, or until set.
For 6 people
- 12 slices bread, cut into 1 inch cubes
- 5 beaten eggs
- 1 cup(s) milk
- 1 cup(s) eggnog
- 1/2 cup(s) maple syrup
- 1 teaspoon(s) nutmeg
- 2 teaspoon(s) cinnamon
- 2 apples, peeled, cored and diced thin
- 1 cup(s) fresh cranberries
- 1 cup(s) apple juice or cider
- 2 cup(s) prepared mincemeat
- whipped cream (optional)
Crispy Cranberry-Eggnog Bread Pudding with Mincemeat Directions
- Preheat your oven to 350 degrees F. Spray a 6-cup muffin tin well with cooking spray. Place cranberries and cider in a saucepan, cover with lid, ajar, to let out steam but keep the splatter from hitting you. Boil over medium-high heat for 3 -3 1/2 minutes, or until cranberries have softened. Remove lid and from the stove; set aside.
- In a large bowl, add cubed bread. In another mixing bowl, mix the remaining ingredients except whipped cream; mix well.
- Add the cranberries with its liquid, mix gently and pour over the bread.
- Add the mincemeat and gently mix well, trying not to make it mush.
- Scoop out enough bread pudding fill each muffin cup 3/4 the way full.
- Bake for 30-35 minutes or until nicely browned and crisp on top. When done, remove from oven and let cool slightly. With a tablespoon, run it gently around the sides of each bread pudding cup and the bottom and lift out onto serving plate. Garnish with whipped cream, if desired, and serve warm. Real vanilla bean ice cream is great with this also or dribble some warm maple syrup over the top.
- Try a whole new twist on this dessert during the Holidays. Add a teaspoon of the following per cup of whipped cream: Kirsch, your favorite brandy or cognac, Chantilly(almond extract) or pumpkin pie spice.