Cranberry Eggnog Bread Pudding
By Christina Vasquez mendozavasquez
After cooking a huge mexican dinner tonight, my family wanted more out of me, lol. I've been trying to use all the food I already have before going shopping and this is what I came up with for dessert. Who knew this would be a hit with the family? Hmm... this one might be on the breakfast menu next Christmas. I hope you enjoy my take on an old time favorite!
2% or whole milk
sugar, keep in mind the eggnog is full of sugar
cinnamon, keep in mind the eggnog is full of spice
1 1/2 tsp
1 lb. loaf of french bread
1Heat oven to 350 degrees. Butter the bottom and sides of a 13 x 9 casserole/baking pan. Set aside.
2Tear by hand or chop the French bread into 2 inch cubes. Evenly layer cubed bread on the bottom of the buttered pan.
3In a saucepan, over med. heat, warm milk, eggnog and butter along with cranberries. Set aside.
4In a large bowl mix sugar and cinnamon together. Add eggs, vanilla and stir.
5Slowly, while stirring, add the lukewarm milk mixture to the egg mixture. Set aside.
6Pour batter on top of bread. If using cranberries, you may spread them out at this time. Bake 45-50 min. The top should be golden. Enjoy!