Best 2 Eggnog And Cinnamon Roll Bread Pudding Recipes

Indulge in the exquisite fusion of eggnog and cinnamon roll flavors in this delectable bread pudding. This unique dessert harmonizes the richness of eggnog with the comforting warmth of cinnamon rolls, resulting in a symphony of flavors that will tantalize your taste buds. Whether you're craving a nostalgic holiday treat or simply seeking a sweet indulgence, this eggnog and cinnamon roll bread pudding promises to deliver a delightful culinary experience. In this comprehensive guide, we'll walk you through two enticing recipes: a classic eggnog bread pudding that captures the essence of the holiday season and a cinnamon roll bread pudding that combines the beloved flavors of cinnamon and sugar with a tender bread pudding base. Each recipe is carefully crafted to ensure a perfect balance of textures and flavors, making this bread pudding a must-try for any dessert enthusiast.

Check out the recipes below so you can choose the best recipe for yourself!

EGGNOG AND CINNAMON ROLL BREAD PUDDING 2000

Eggnog and Cinnamon Roll Bread Pudding 2000 image

Leftover cinnamon rolls and eggnog, assemble this before bedtime, bake fresh for a brunch breakfast, or any suppertime dessert. Great Christmas or Easter morning brunch.

Provided by andypandy

Categories Dessert

Time 2h

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

5 -6 large cinnamon rolls (at least two days old)
1 1/4 cups eggnog (whole milk)
1 1/4 cups heavy cream (whipping cream)
3 large eggs
powdered sugar, for dusting garnish

Steps:

Cut the rolls or sweet yeast bread into cubes, to make 8 cups total.
Grease a 2 1/2 quart shallow casserole dish with butter, and place in the 8 cups sweet yeast bread cubes evenly.
In a large bowl, beat the three eggs, with the eggnog, and heavy cream until blended well.
Carefully pour half the mixture over cubes, and push down into liquid, and soak for about ten minutes.
Add remaining liquid and push down with back of spoon, so all is covered well.
Cover dish with saran wrap and place in fridge overnight, or at least 50 minutes before baking .
Preheat oven 350 degrees.
Remove saran wrap and place casserole into a larger pan, and add hot boiling water around making a water bath half way up the sides of dish. Place on centre rack in oven.
Bake until cubes are toasted and edges are set.
Remove the casserole from the water bath as soon as you remove it from oven, and place on a cooling rack.
Let rest for ten minutes.
Dust with a sprinkling of powdered sugar.
Serve plain, or maple syrup.
Nice with back bacon or sausages for a morning breakfast along with a fruit compote.

Nutrition Facts : Calories 279.2, Fat 24.8, SaturatedFat 14.6, Cholesterol 204.9, Sodium 82.4, Carbohydrate 8.7, Sugar 4.7, Protein 6.2

EGGNOG BREAD PUDDING WITH CRANBERRIES

Eggnog Bread Pudding with Cranberries image

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

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 5

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

Steps:

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 : Calories 240 calories, Fat 11g fat (4g saturated fat), Cholesterol 127mg cholesterol, Sodium 257mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

Use stale cinnamon rolls for a more flavorful bread pudding. Stale cinnamon rolls will absorb the custard more easily, resulting in a richer, more decadent bread pudding.
Don't overmix the custard. Overmixing the custard will make it tough. Stir just until the eggs and milk are combined.
Bake the bread pudding in a water bath. This will help to prevent the bread pudding from drying out.
Let the bread pudding cool slightly before serving. This will allow the custard to set and the flavors to meld.
Serve the bread pudding with a dollop of whipped cream, ice cream, or caramel sauce. This will add an extra layer of flavor and richness.

Conclusion:

Eggnog and cinnamon roll bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich, custard-like texture and sweet, cinnamony flavor, this bread pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this eggnog and cinnamon roll bread pudding a try. You won't be disappointed!

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