Eggnog & Dried Cherry Bread Pudding

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease a shallow 2-quart casserole dish. Place bread in casserole; sprinkle with cherries.
  • In a medium bowl, mix eggs until well beaten. Add rum, if using, cinnamon, and salt, whisking until blended. Stir in eggnog. Pour eggnog mixture over bread, pressing bread into custard.
  • Cover and refrigerate bread mixture for 30 minutes or overnight to allow bread to absorb custard, stirring once.
  • Preheat oven to 350 degrees. Bake bread pudding, uncovered, 50 to 55 minutes or until center is almost set. Cool in pan on wire rack for 15 minutes.
  • Just before serving, place ice cream in small microwaveable serving bowl; heat in microwave oven on High 30-35 seconds, stirring once. Remove bowl from microwave and stir until smooth, but still thick and cool.
  • Serve 'sauce' with warm bread pudding.
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