A Heart-Warming Holiday Desert: Irish Eggnog Bread Pudding with Cranberries

Winter boasts a comforting line of delicious deserts, rich, sweet, and warm.  Bread pudding makes a wonderful holiday treat, and also makes good use of a few leftover ingredients.  I developed an easy recipe for bread pudding with a little Irish kick with the help of Jameson Irish Whiskey.  If the bread pudding doesn't give you a warm and fuzzy feeling, the whiskey just might!

Cara's irish Bread Pudding:

-  about 8 cups bread, cut in 1 inch cubes (I like using medium to large white bakery dinner rolls)
-  1/2 cup dried cranberries
-  1/2 cup Jameson Irish Whiskey
-  3 cups eggnog
-  3 eggs
-  1/2 cup brown sugar, packed
-  1 teaspoon vanilla extract
-  1/2 teaspoon ground cinnamon
-  1/2 teaspoon ground nutmeg
-  1/4 teaspoon ground cloves

For the glaze:
-  1/2 stick butter
-  1/3 cup brown sugar, packed
-  1/3 cup Jameson Irish Whiskey

Preheat oven to 375 degrees.  Grease (but no NOT flour) a 9x13 inch baking pan and set aside.  Soak dried cranberries in whiskey for at least 30 minutes to rehydrate.  In a large micing bowl, whisk eggnog, brown sugar, vanilla, spices, and eggs until combined.  GENTLY fold in the bread cubes until the custard is absorbed.  Fold in the cranberry and whiskey mixture.  Pour pudding mixture into prepared pan and even out with a spatula.  Bake for about 50 minutes or until toothpick comes out clean.  Combine sauce ingredients in a saucepan over low heat until butter is melted and sugar dissolves.  When pudding is done, allow to cool for 10-15 minutes.  Pour sauce over pudding and serve.

Rest assured, this desert doesn't last long!  This recipe will soon become a family holiday favorite.  Enjoy the holidays with those you love, and indulge together with comforting treats.

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