Or how I used up multiple leftovers to create a special Tuesday morning breakfast
Eggnog Bread Pudding with Coconut Sugar Brûlée
You remember I’m moving, right?
along with all the intricacies of planning the move,
packing while continuing to see patients,
Foods like the multiple ends of bread loaves in the freezer and the final carton of eggnog from the holidays.
I adore Eggnog, especially the nutmegy version by Organic Valley.
Making this Eggnog Bread Pudding with Coconut Sugar Brûlée recipe couldn’t be simpler.
- 14-16 pieces of bread or bread ends
- 1 quart Organic Valley EggNog
- 2 eggs
- 1/2 cup coconut sugar
- Dice the bread,
- Beat the eggnog with the additional eggs.
- Pour the mixture over the bread.
- Allow it an hour or overnight in the fridge to absorb the eggnog into each pore of the bread.
- Bake at 350 degrees for 45 minutes or till the center is puffed and a knife inserted in the center comes out clean. .
- Top the completed bread pudding with the coconut sugar
- Place under broiler on low for 3-5 minutes till the sugar melts and then caramelizes.
- Everyone’s oven is different so watch this portion of the recipe carefully, it will burn quickly.
Consider that maybe the eggnog alone isn’t quite enough sweetness.
Debate the relative merits of honey, maple sugar to create a light glaze atop the baked pudding.
Eliminate both of those sweeteners since the flavor of the eggnog is the focus.
Decide that a bit of coconut sugar, broiled to a crisp brûlée would be perfect. How much you use is entirely up to you, but for my 9×12 pan I used about a half cup.
Serve and enjoy.