I woke up really hungry the other morning... I had some leftover biscuits from Thanksgiving that needed using up... I also had a little bit of eggnog and pumpkin puree lurking in the fridge. Hmmm, looked like the makings of a bread pudding to me! (my friends ~ Trina and Sarah ~ have been talking about/sharing bread pudding recipes with me, so it's been on my mind lately) This time around, I decided to try making my bread pudding in the microwave, in individual glass baking cups. Since I was making this up as I went along, I decided to try making each one just a little different. I made this for breakfast, but it could easily be made for dessert, also. I liked it best when eaten warm, right out of the microwave oven, with an extra splash of eggnog. Starting my day off with a little homestyle, comfort food ~ Aahhh. Cooking it in the microwave may not be traditional, but it sure is quick and easy. Sometimes, I like it like that. How about you? ~ Enjoy!
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| Pumpkin-White Chocolate Eggnog Bread Pudding (bottom) & Chocolate Chip Eggnog Bread Pudding (top) ~ These are tasty, easy and quick to make. They're also a great way to use up older bread, biscuits and rolls. It's a win-win all-around! |
~ I used a 12 oz individual-sized glass baking dish and filled it with about a heaping cup of the bread/egg mixture. The basic Eggnog Bread Pudding and the Chocolate Chip Eggnog Bread Pudding took about 1 minute and 3o seconds to cook. The Pumpkin-White Chocolate Eggnog Bread Pudding took about 2 minutes to cook. ~
Eggnog Bread Pudding ~ Three Ways ~ single servings, made in the microwave
- leftover biscuits, bread or rolls ~ torn/cut up into small'ish chunks
- large egg(s)
- eggnog ~ low fat or regular
- cinnamon
- nutmeg
- raisins
- vanilla extract
For every one cup of torn up ~ bread, biscuit, rolls or a mix ~ you will need...
- one large egg, beaten
- 1/4 cup eggnog (or milk of choice ~ dairy/soy/nut ~ plain/flavored)
- 1/2 Tbsp raisins
- 1 tsp sugar or sweetener of choice ~ or to taste ~ depends on how sweet you like your bread pudding (optional, I'd definitely add if using a plain milk)
- 1/4 tsp cinnamon
- few gratings of fresh nutmeg
- few drops vanilla extract
- pinch of salt (optional)
- microwave safe custard cups, small ramekins or mini glass baking dishes ~ sprayed with Pam
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| Ready to put in the microwave... |
Basic Directions
In a medium bowl, combine until well blended ~ the egg(s), eggnog, raisins, cinnamon, nutmeg, vanilla extract, sugar (if using) & salt (if using). (**add any of the following variations/changes to the basic mixture at this time) Mix in the torn-up bread and let sit for 10 minutes, so the bread can absorb some of the moisture. Push down on the bread, several times during the 10 minutes, just to make sure it is completely covered with the mixture. (it shouldn't, but if it seems a little dry, add an extra splash of eggnog)
Spoon into your prepared microwave safe glass custard cup/ramekin/small baking dish. Microwave on High, for one minute. Check center to see if done. Depending on the size of your cup/amount of mixture cooking, it will probably take another 30 seconds to one minute more. Do any additional cooking in 15 second increments, checking after each time. Once it is cooked through and completely cooked/solid in the center, serve as is ~ or with an extra splash of eggnog or milk.
Variations to the Basic ~ Eggnog Bread Pudding
Pumpkin-White Chocolate Eggnog Bread Pudding
to the original recipe ~ add/change out ~ **
- add ~ 1 Tbsp pure pumpkin puree
- add ~ 1 tsp white chocolate chips
- exchange ~ the raisins for an equal amount of dried cranberries
to the original recipe ~ add ~ **
- 1 tsp cocoa powder
- 1 tsp sugar
- 1 tsp chocolate chips or carob chips
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