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