The Washington Post, November 21, 2004
This recipe combines the subtle flavor of eggnog with the comfort of bread pudding -- hors d'oeuvre size.
6 to 8 servings
Ingredients:
Directions:
Preheat the oven to 350 degrees.
In a medium bowl, whisk the eggs until lightly beaten. Whisk in the salt and eggnog. Pour the mixture into a shallow baking dish. Place the bread cubes in the dish and toss to coat. Set aside to soak for a few minutes.
On a nonstick griddle or wide flat nonstick pan over medium heat, cook the soaked bread cubes, working in batches so that they remain at least 1 inch apart on the griddle. Turn them so that the tops and bottoms are lightly golden, as you might make French toast. As you work, the finished pudding bites should be kept warm under a layer of aluminum foil. They can be reheated briefly in the microwave.
If desired, spear each one with a toothpick. Place the pudding bites on a warmed platter and serve with warm Quick Maple-Blueberry Sauce as a dipping sauce.
From Gale Gand, executive pastry chef at Tru in Chicago and host of the Food Network's "Sweet Dreams," who most recently co-authored "Gale Gand's Short + Sweet: Quick Desserts With Eight Ingredients or Less" (Clarkson Potter, 2004).
238 calories, 11g fat, 4g saturated fat, 127mg cholesterol, 241mg sodium, 27g carbohydrates, 1g dietary fiber, n/a sugar, 8g protein.
