Eggnog Breakfast Bread Pudding Recipe

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Eggnog Breakfast Bread Pudding

Patsy Fowler

By
@hellchell1

i love this dish for breakfast it's a good meal around here and we don't have any leftovers.


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Comments:

Serves:

4-6

Prep:

12 Hr

Cook:

30 Min

Ingredients

6 c
cubed french bread
1/2 c
eggnog
1/2 c
heavy cream
5 large
eggs
1/2 c
sugar
1/2 tsp
cinnamon
1 tsp
vanilla extract
2 Tbsp
butter

FOR THE CINNAMON WHIPPED CREAM:

1 c
heavy cream
1/3 c
sugar
1 tsp
vanilla extract
1/4 tsp
cinnamon
1 Tbsp
cornstarch

Directions Step-By-Step

1
In a liquid measuring cup, whisk eggnog, cream, eggs, sugar, cinnamon and vanilla together until combined.
2
Pour over cubed french bread and spoon into greased baking dish.
3
Dot the top of the bread pudding with butter and cover with foil. Refrigerate 12 plus hours.
4
When you're ready to bake, preheat oven to 350. Bake 30-40 minutes or until bread pudding has set and some of the pieces on top start to turn golden. Cool for 10 minutes.
5
While the bread pudding is cooling, pour whipped cream into bowl of a stand mixer.
6
Whip cream for about 30 seconds and the add in the sugar, vanilla, cinnamon and cornstarch. Turn mixer on high and whip until stiff peaks form.
7
To serve cut bread pudding into squares and top with whipped topping.
8
If you are wanting to make the whipped cream in advance, add about 1 tablespoon of cornstarch. This will help hold the air in the cream and act as a stabilizer.

About this Recipe

Course/Dish: Other Breakfast
Other Tag: Quick & Easy