Categories: Dessert
Ingredients
- 6 cups torn raisin bread , pieces crusts removed (about 12 slices)
- 3 1/2 cups purchased eggnog
- 3 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 3 tablespoons brandy
- 3 tablespoons dark rum
- 1 teaspoon freshly grated nutmeg
- fresh whipped cream
Directions
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Butter or spray a 13×9 inch baking dish.
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Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
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Position oven rack in the middle position; preheat oven to 350°.
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In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
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Stir in the bread mixture and pour into prepared pan.
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Sprinkle nutmeg over the top.
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Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
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Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
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Bake for 1 hour or just until the center is set when gently shaken.
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Transfer to a baking rack to cool slightly.
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Serve with freshly whipped cream.