Overnight Eggnog Bread Pudding With Apricot Whiskey Sauce Recipe


Cooking Time2 MinCourse
Main Ingredient


 Day old french bread slice11 Ounce (22 In Number, 1/2 Ounce Each, 1/2 Inch Thick)
 Butter flavored vegetable cooking spray1
 Sugar1 Cup (16 tbs) (Divided)
 Golden raisins1⁄2 Cup (8 tbs)
 Eggs3 Large
 Egg whites4 Large
 Ground nutmeg1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 2% milk4 Cup (64 tbs)
 Evaporated skim milk1 Cup (16 tbs)
 Whiskey1⁄3 Cup (5.33 tbs)
 Vanilla extract2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Apricot whiskey sauce2 Tablespoon


Arrange one-third of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
Coat bread lightly with cooking spray; sprinkle with 2 tablespoons sugar and 1/4 cup raisins.
Repeat procedure; top with remaining bread slices.
Sprinkle top layer with 2 tablespoons sugar; coat with cooking spray.
Combine 1/2 cup sugar, 3 eggs, and next 7 ingredients; stir with a whisk until well-blended.
Pour milk mixture over bread.
Cover and refrigerate overnight.
Preheat oven to 350° Combine remaining 2 tablespoons sugar and cinnamon; sprinkle over pudding.
Bake at 350° for 1 hour and 10 minutes or until set.