Eggnog Breakfast Bread Pudding
By
Patsy Fowler
@hellchell1
1
Ingredients
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6 ccubed french bread
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1/2 ceggnog
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1/2 cheavy cream
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5 largeeggs
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1/2 csugar
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1/2 tspcinnamon
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1 tspvanilla extract
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2 Tbspbutter
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FOR THE CINNAMON WHIPPED CREAM:
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1 cheavy cream
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1/3 csugar
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1 tspvanilla extract
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1/4 tspcinnamon
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1 Tbspcornstarch
How to Make Eggnog Breakfast Bread Pudding
- 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.