eggnog breakfast bread pudding

How To Make eggnog breakfast bread pudding

• 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.
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