Eggnog Breakfast Bread Pudding
FOR THE CINNAMON WHIPPED CREAM:
1In a liquid measuring cup, whisk eggnog, cream, eggs, sugar, cinnamon and vanilla together until combined.
2Pour over cubed french bread and spoon into greased baking dish.
3Dot the top of the bread pudding with butter and cover with foil. Refrigerate 12 plus hours.
4When 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.
5While the bread pudding is cooling, pour whipped cream into bowl of a stand mixer.
6Whip 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.
7To serve cut bread pudding into squares and top with whipped topping.
8If 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.