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Eggnog & Dried Cranberry Bread Pudding
This holiday pudding recipe is by Mary Lee
Bitner, as published in Amado Territory
Ranch Inn's Cookbook.
1 Loaf of day-old French Bread, cut into
3/4" cubes
1/2 Cup Dried Cranberries or cherries
4 Large Eggs
1/4 to 1/2 Cup Jamaican Rum
1/2 tsp. Ground Cinnamon
1/4 tsp. Salt
1 Quart prepared Eggnog
1 Cup Vanilla Ice Cream
Grease a shallow 2-quart casserole dish.
Place bread in casserole dish, and sprinkle
with cranberries or cherries.
In a medium bowl, with a wire whisk, mix
eggs until beaten.
Add rum, cinnamon, and salt. Whisk until
blended. Stir in eggnog.
Pour eggnog mixture over bread, cover and
refrigerate 30 minutes or overnight.
Preheat oven to 350 degrees and bake
uncovered 50-55 minutes.
Cool on a wire rack for 15 minutes.
Just before serving, place ice cream in
small microwave-safe bowl and heat 30-35
seconds, stirring once.
Use the ice cream as a sauce for the warm
bread pudding.
I like to use a scoop of ice cream and then
pour the melted ice cream all over, adding a
maraschino cherry for garnish!
 Amado
Territory Inn is
a scenic 30 minute drive south of
Tucson,
Arizona. Situated on 17 acres of lush riparian
habitat, and set against the beautiful backdrop
of the Santa Rita mountains, the Inn is located
in the heart of Southern Arizona's popular
birding region, next to the bustling art
community of Tubac, and near the historic
Tubac Presidio State Historic Park and
Tumacácori National Historic Park.
Amado Territory Ranch is a destination unto
itself featuring a western themed Bed and
Breakfast Inn, Art Galleries and Artist Studios,
Shopping, Fine Dining, Colorful Desert Gardens,
Labyrinths, Conference and Meeting Rooms, Indoor
and Outdoor Wedding Locations, and Special
Events and Festivals held throughout the year.
Read more about
Amado Territory Inn. |
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Amado,
AZ Guide
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