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Doughnut and Bacon Eggnog Bread Pudding
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Doughnut and Bacon Eggnog Bread Pudding ready to be sliced.
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A slice of Doughnut and Bacon Eggnog Bread Pudding.
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Sprinkle with pecans.
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Spread the cream cheese over the warm bread pudding.
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Slightly cool the bread pudding.
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Bake the bread pudding.
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Combine cream cheese, cinnamon, and vanilla in a small bowl.
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Preheat oven to 350 degrees.
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Cover with plastic wrap and refrigerate.
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Press down to make sure the bread is soaked in the egg mixture.
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Add the other half of the egg mixture.
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Add the other half of the bread and bacon.
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Pour half of the egg mixture.
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Place half of the doughnuts and bacon in the pan.
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Mix eggs, nutmeg, eggnog, and salt.
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Place parchment paper in an 8x8 pan.
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Photo by
Geoffry Le Cher
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