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Eggnog Bread Pudding Recipe

Croissants, eggnog, and raisins are a perfect combination for this eggnog bread pudding recipe. What could be more festive?

Recipe courtesy Rashmi of YumKid.

Servings: 6

Active time: 10 minutes

Total time:

Ingredients

  • 4 large plain butter croissants
  • 2 c classic eggnog
  • 1/4 c raisins
  • 1 Tbsp butter

Preparation

  1. Tear the croissants into small pieces and place them in a 10 inch baking casserole dish. Pour the eggnog over the butter croissants. Make sure the croissants are soaked in the eggnog.
  2. Sprinkle raisins and mix in with the croissants eggnog mixture. Spread the butter at the top of the mixture.
  3. Bake at 350°F for 35-45 minutes, until set. The pudding is ready when the edges start turning brown and pull away from the edges.

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Nutrition Facts

Serving Size (1/6 of casserole)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 310
Calories from Fat 170
Total Fat 18g (28% DV)
Saturated Fat 11g (55% DV)
Trans Fat 0g
Cholesterol 95mg (32% DV)
Sodium 180mg (8% DV)
Total
Carbohydrate
32g (11% DV)
Dietary Fiber 1g (4% DV)
Sugars 15g
Protein 6g
Vitamin A 15%
Vitamin C 0%
Calcium 4%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.