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Almond Bread Pudding with Eggnog

Talking about great recipes, the one we are sharing with you today is a winner! Looking for other ways (other than drinking it!) to use the eggnog  (Ron Ponche) from this holiday season, I decided to prepare a festive bread pudding.

The texture of the final product is so delicate and delicious because I used a homemade "rosca" bread with almonds that I had also prepared for the holidays and was hidden in the freezer just in case of an emergency!

So, let´s get cooking in the most creative ways to use all the left over holiday bounty that still is in your possession...

Almond Bread Pudding with Eggnog:



  • 20 oz, approx. 10 cups 1-2 days old bread with almonds
  • 6 oz golden raisins, approx. 1 cup
  • 6 eggs
  • 2 cups milk
  • 4 cups homemade eggnog (preferably made with dark Caribbean rum)
  • 1 tablespoon grated lemon or lime peel
  • 1/2 teaspoon salt
  • 2 tablespoons vanilla extract
  • For the caramel: 8 oz, approx. 1 cup caster sugar
  • Garnish: ground cinnamon, and whipped cream (optional)


  1. Infuse the golden raisins in 1 cup of tea, water, or dark rum, for 30 minutes to an hour.
  2. Pre-heat the oven to 400 degrees  F for 10 minutes.
  3. To make the caramel: place the sugar in a 10" round pan and melt under the broiler, or on the stove top. Rotate the mold until all the sugar is melted and the sides of the pan are coated with the golden caramel. If you prefer, you could use a 10-12" x 5" tall savarin mold.
  4. Cut the bread in small cubes. Put the bread cubes in the bowl of your mixer with the milk and eggnog and mix together. Add the eggs and vanilla extract and mix to a uniform batter. Fold the raisins into the mixture and pour into the prepared mold.
  5. Place the mold into a water bath (baño María) and bake for 1 hour or until firm to the touch.
  6. Remove from the oven and from the water bath. Allow the cake to to cool in the tin for 30 minutes, then turn out and cool on a serving plate. Store in the refrigerator. Serve warm or cold.
  7. To serve: sprinkle with ground cinnamon and serve with whipped cream.

Serves 12-15




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