Eggnog bread pudding with cranberry-pinot noir coulis
Yield 8 4-ounce servings
Eggnog bread pudding
- 6 cups stale bread, cubed
- 2¼ cups eggnog
- 4 tablespoons butter, melted
- ⅔ cup sugar
- 2 teaspoons vanilla
- ½ teaspoon pink Himalayan salt
- 1 teaspoon freshly ground nutmeg
- 6 eggs
Cranberry pinot noir coulis
- 2⅓ cups cranberries
- ⅓ cup sugar
- 3 tablespoons butter
- 1 teaspoon vanilla
- ¼ teaspoon pink Himalayan salt
- ⅓ cup pinot noir
For bread pudding:
- Cut bread into small cubes and set aside, covered with a towel, overnight.
- Spread out cut bread on a cookie sheet. Place in oven, while it heats to 300 F, for 5 minutes. Turn off heat and remove from oven.
- Pour melted butter over bread, stirring to coat as evenly as possible.
- Combine sugar, vanilla, salt and nutmeg in large mixing bowl. Add eggs to mixing bowl and whisk together. Add eggnog and whisk until combined.
- Place 5 cups of toasted bread cubes into egg mixture; let sit for 30 minutes. Add reserved cup or so of bread to mixture and combine.
- Fill ramekins with bread mixture and bake at 350 F for 20-25 minutes, or until custard is set.
- Melt butter over low heat in medium saucepan.
- Add sugar, vanilla, salt and cranberries. Continue to cook over low heat, stirring occasionally.
- As cranberries cook down, smash a few with wooden spoon to test softness.
- Add pinot noir and stir.
- When tender, smash berries with wooden spoon.
- Using sieve (fine mesh strainer), add small amounts of coulis mixture at a time and work through sieve to remove berry skins.
- Place coulis in small bowl or creamer pitcher to pour directly onto bread pudding.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/food/recipes/desserts/eggnog-bread-pudding-cranberry-pinot-noir-coulis-holiday-dessert/