Pumpkin Eggnog Bread Pudding with Orange Whipped Cream
Here is a simple, classic, and delicious dessert that highlights all the great flavors of Christmas.  Enjoy it as the finale of your wonderful Christmas meal!Makes:  Approx. 1 10x7 Baking DishPrep Time: 20 minutesCooking Time: 60 minutesPumpkin Eggnog Bread Pudding1 loaf (24 ounces) Sliced Wide Pan Bread1 ½ cups Pumpkin Eggnog (Normal Eggnog will work as well)2 Eggs1 cup Pumpkin Puree1 teaspoon Cinnamon½ teaspoon Nutmeg½ teaspoon SaltOrange Whipped Cream1 ½ cups Heavy Whipping Cream2 tablespoons No-Pulp Orange Juice2 tablespoons Confectioners SugarTo make the pumpkin eggnog bread pudding, start by turning the broiler on.  Cut the bread into approximately 1-inch squares.  Transfer the bread to a baking sheet and place it under the broiler until it is thoroughly toasted, about 5-10 minutes.While the bread is toasting, whisk together the eggnog, eggs, pumpkin puree, cinnamon, nutmeg, and salt in a medium bowl.  Set aside.Remove the bread from the oven and place it on a cooling rack to cool completely.  Turn off the broiler and preheat the oven to 350 degrees F.Once the bread has cooled, place it into a 10x7 baking dish (or a dish similar in size).  Pour the eggnog-pumpkin mixture over the bread and carefully toss to coat.  Cover the baking dish with plastic wrap and let it sit for 30 minutes, gently pressing down on the mixture every 10 minutes.Place the bread pudding into the oven and bake until it has set and toothpick inserted into the center comes out clean, about 60 minutes.  Once the bread pudding have finished cooking, remove it from the oven and place it on a cooling rack to cool until warm or room temperature.While the bread pudding is baking, make the orange whipped cream.  In the bowl of a stand mixer, whip the heavy whipping cream until stiff peaks form, starting at a low speed and gradually increasing to medium-high speed.  Once stiff peaks have formed, add the orange juice and confectioners sugar and whip for 30 extra seconds.Serve the bread pudding warm with a dollop of orange whipped cream on top.  Enjoy!

Pumpkin Eggnog Bread Pudding with Orange Whipped Cream

Here is a simple, classic, and delicious dessert that highlights all the great flavors of Christmas.  Enjoy it as the finale of your wonderful Christmas meal!

Makes:  Approx. 1 10x7 Baking Dish
Prep Time: 20 minutes
Cooking Time: 60 minutes

Pumpkin Eggnog Bread Pudding
1 loaf (24 ounces) Sliced Wide Pan Bread
1 ½ cups Pumpkin Eggnog (Normal Eggnog will work as well)
2 Eggs
1 cup Pumpkin Puree
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Salt

Orange Whipped Cream
1 ½ cups Heavy Whipping Cream
2 tablespoons No-Pulp Orange Juice
2 tablespoons Confectioners Sugar

To make the pumpkin eggnog bread pudding, start by turning the broiler on.  Cut the bread into approximately 1-inch squares.  Transfer the bread to a baking sheet and place it under the broiler until it is thoroughly toasted, about 5-10 minutes.

While the bread is toasting, whisk together the eggnog, eggs, pumpkin puree, cinnamon, nutmeg, and salt in a medium bowl.  Set aside.

Remove the bread from the oven and place it on a cooling rack to cool completely.  Turn off the broiler and preheat the oven to 350 degrees F.

Once the bread has cooled, place it into a 10x7 baking dish (or a dish similar in size).  Pour the eggnog-pumpkin mixture over the bread and carefully toss to coat.  Cover the baking dish with plastic wrap and let it sit for 30 minutes, gently pressing down on the mixture every 10 minutes.

Place the bread pudding into the oven and bake until it has set and toothpick inserted into the center comes out clean, about 60 minutes.  Once the bread pudding have finished cooking, remove it from the oven and place it on a cooling rack to cool until warm or room temperature.

While the bread pudding is baking, make the orange whipped cream.  In the bowl of a stand mixer, whip the heavy whipping cream until stiff peaks form, starting at a low speed and gradually increasing to medium-high speed.  Once stiff peaks have formed, add the orange juice and confectioners sugar and whip for 30 extra seconds.

Serve the bread pudding warm with a dollop of orange whipped cream on top.  Enjoy!


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