Eggnog bread pudding with cranberry pinot noir coulis (1)

Eggnog bread pudding with cranberry-pinot noir coulis

Yield 8 4-ounce servings


Eggnog bread pudding

Cranberry pinot noir coulis


For bread pudding:

  1. Cut bread into small cubes and set aside, covered with a towel, overnight. 
  2. 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.
  3. Pour melted butter over bread, stirring to coat as evenly as possible. 
  4. Combine sugar, vanilla, salt and nutmeg in large mixing bowl. Add eggs to mixing bowl and whisk together. Add eggnog and whisk until combined. 
  5. 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. 
  6. Fill ramekins with bread mixture and bake at 350 F for 20-25 minutes, or until custard is set. 

For coulis:

  1. Melt butter over low heat in medium saucepan. 
  2. Add sugar, vanilla, salt and cranberries. Continue to cook over low heat, stirring occasionally. 
  3. As cranberries cook down, smash a few with wooden spoon to test softness.
  4. Add pinot noir and stir. 
  5. When tender, smash berries with wooden spoon. 
  6. Using sieve (fine mesh strainer), add small amounts of coulis mixture at a time and work through sieve to remove berry skins.
  7. Place coulis in small bowl or creamer pitcher to pour directly onto bread pudding.

Recipe by Grateful | at