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Eggnog Bread Pudding

Fairmont Le Château Montebello

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1 L Eggnog
10 Eggs
200 gr Maple syrup
150 gr White chocolate chips
100 gr Dried cranberries
800 gr Leftover bread or day-old croissant

- Tear the bread in pieces and place in a big bowl;
- Mix the eggnog, the eggs and the maple syrup together;
- Pour the liquid mixture over the bread and gently mix together
- Add in the chocolate chips and cranberries, and pour in a rectangle baking dish that you had wiped with butter;
- Cover with aluminum foil and bake at 350 degrees celcius for about 45 minutes;
- Take the aluminum off and bake for another 10-15 minutes or until the top is golden and a bit crispy.

Chef's tip: Serve the bread pudding directly from its dish with a side of maple syrup and heavy cream!

Bon appétit!

Jean-François Fortin
Executive Chef
Fairmont Le Chateau Montebello


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