The combination of Cinnamon and Egg Nog in this recipe make it an incredible holiday favorite. Throw in some fresh cranberries for a punch of flavor and color and you’ll have yourself a real treat!
INGREDIENTS
- 1/2 Cup Cinnamon Whisky
- 1 1/4 cup Egg Nog
- Thick white bread cut into cubes (I use Italian or Brioche)
- 3 Eggs
- Powdered sugar and butter for topping
- Optional – 1 cup fresh or frozen cranberries
INSTRUCTIONS
- Add the bread to a LARGE mixing bowl.
- Mix the whisky, eggnog, and eggs together in another bowl
- Pour the liquid over the bread and toss gently to allow bread to absorb the liquid
- Spray large muffin tin with cooking spray
- Bake in the oven at 350 degrees until cooked through, approximately 45 minutes. If top begins to brown before done cooking, lightly cover with foil.
- Serve with a sprinkle of powdered sugar and lots of butter! We also serve with syrup and an apple-cranberry compote on the side.
- NOTE: You can jazz up the recipe by adding 1 cup fresh or frozen cranberries right into the pudding.
Here’s the finished product!
