Apple Walnut Bread Pudding with Easy Eggnog Sauce
Chunks of apples and walnuts give this recipe its crunch, while cinnamon
and vanilla add to its scrumptious flavor. Top with Easy Eggnog Sauce to
make it irresistible.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 40 Minutes.
Ready in: approx. 55 Minutes.
Makes 8 servings.
Pudding:
1/2 loaf French bread
2 large eggs, lightly beaten
1 1/4 cups milk
1 tablespoon McCormick Pure Vanilla Extract
1/2 cup sugar
1 teaspoon McCormick Ground Cinnamon
1/2 teaspoon McCormick Ground Nutmeg
1 cup peeled, diced [censored] apples
3/4 cup chopped walnuts, toasted
1/3 cup raisins
2 tablespoons butter or margarine
Eggnog Sauce:
1 tablespoon cornstarch
2 cups eggnog
1 teaspoon McCormick Imitation Rum Extract
1/2 teaspoon McCormick Pure Vanilla Extract
Preheat oven to 325 degrees F. Grease 11x7x2-inch baking pan and set
aside. Trim crust from bread and cut enough bread into 3/4-inch cubes to
make 3 cups. Set aside.
Place remaining pudding ingredients, except butter, in large bowl and
stir until well mixed. Add bread cubes and toss to combine. Spread
mixture in prepared pan and dot with butter. Bake 35 minutes, or until
firm.
To make Easy Eggnog Sauce, whisk cornstarch into eggnog in a small
saucepan. Heat to boiling over medium-high heat, stirring constantly.
Reduce heat and simmer 2 minutes. Remove from heat, add extracts, and
cool 5 minutes. Sauce will thicken. Pour over bread pudding.
Source:
<http://holiday.allrecipes.com/az/pplWlntBrdPddingwithsyggng.asp>
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