Holiday Pudding

I never realized how central a Holiday Pudding could be to the season until I crafted one of my very  own. The premise is quite simple: a moistened and sweetened combination of bread, nuts, dried fruits, and a bit of liqueur. The resulting dessert was like placing a star upon a tree: it made the table complete. The pudding is filled with festive flavors of the season, pairing nicely with the texture-laden creamy topping. It was easy to make with quite the elegant finish. Enjoy!!

Ingredients

Servings: 16 slices

Prep Time: ~45 min

Holiday Pudding - In a large mixing bowl, combine the egg nog, eggs, vanilla, cinnamon, nutmeg, corn starch, and sugar. Mix in the bread and work until moistened. Fold in the cranberries and nuts. Press into a lightly buttered springform pan. Bake at 350 for 45 minutes, or until set. As the pudding cools, drizzle the liqueur over to soak into the pudding.

Cream Topping - While the pudding is baking, whip together the eggs and sugar until frothy. Whip in the heavy cream and mascarpone. As air thickens the mixture, slowly pour in the liqueur. The cream is ready when soft peaks form. Fold in the cranberries, almonds, and chocolate chips, leaving aside some of each for garnish. After the pudding has cooled, layer the cream directly onto the pudding in the springform pan and set aside in the fridge. When ready to serve, remove from the springform pan and garnish with the remaining cranberries, almonds, and chocolate chips.

Note - I chose to use egg nog for its sweetness and flavor, but milk can be used instead. The flavored liqueur is a subtle addition to the dessert that can pack a lot of flavor, but a wine works just as well. The nuts and dried fruits are also preferential: choose what you will actually enjoy, as this pudding can certainly be made at any time of year!