Bread pudding, of any kind, is one of my favorite desserts. I love it warm, with a drizzle of heavy cream or chocolate or caramel.

This recipe is one that I take to potluck events, and always get asked for the recipe. It’s simple!

Slow Cooker Eggnog Bread Pudding

3 eggs
1 1/2 cups eggnog
1 1/2 cups milk
1 tsp. cinnamon
3/4 cups white sugar
1/2 cup brown sugar
4 cups cubed bread, white or wheat (I leave the crusts on, but some people cut them off. Totally up to you)
1 cup raisins, or dried cranberries or dried blueberries or dried apple pieces

Put eggs, milks, cinnamon and sugars into large bowl and bead with wire whisk until well blended. Add bread and stir until bread is soaked. Stir in raisins and pour into a slower cooker that has been coated with butter. Turn heat on high for 2 hours, reduce to low heat and cook for 1 1/2 to 2 hours or until a knife comes out clean when inserted into the middle of pudding.

Good warm or cold.

(pictures coming this afternoon after mine is done)

Go make this today!!!

Good evening ladies. Enjoy your Starbucks latte in the mornings? Why not save a few pennies, and try this one at home.

This recipe is just a guideline. I don’t usually follow these exact measurements or combinations.
1/3 cup milk
2/3 cup eggnog
1.5 fluid ounce jigger brewed espresso, or regular brewed coffee or instant coffee
1 pinch ground nutmeg or cinnamon or a little of both

Warm milk and eggnong slightly. Add hot coffee and pinch of nutmeg. Stir briskly! Enjoy.

As I said above, I’ve messed with this recipe to suit my tastes. I love strong coffee with a just a slight bit of cream, so I use less milk and eggnog. I’ve also made this recipe with strong instant coffee. Not my favorite way to enjoy a latte, but it works well when you want a “Faux-tte”. (And yes, that’s my word!)

Have a fabulous evening.

Good Afternoon!

Boy do I have a fun week planned for you all. I’ve decided to dedicate this whole week to recipes with eggnog in them. YUM! This is definitely one of my favorite holiday ingredients to bake with. Lets not waste any time!

Eggnog Muffins

3 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
1 3/4 cups eggnog
1/2 cup vegetable oil
1/c cup golden raisins
1/2 cup chopped pecans

*Grease or line with paper muffin cups
*Pre-heat oven to 350 F.

In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to a wire rack.

YUM!

I like to slather mine with honey butter, but they are just as good plain.