Eggnog Breakfast Bread Pudding
By
Patsy Fowler
@hellchell1
1
i love this dish for breakfast it's a good meal around here and we don't have any leftovers.
Ingredients
- 6 c
- cubed french bread
- 1/2 c
- eggnog
- 1/2 c
- heavy cream
- 5 large
- eggs
- 1/2 c
- sugar
- 1/2 tsp
- cinnamon
- 1 tsp
- vanilla extract
- 2 Tbsp
- butter
- 1 c
- heavy cream
- 1/3 c
- sugar
- 1 tsp
- vanilla extract
- 1/4 tsp
- cinnamon
- 1 Tbsp
- cornstarch
FOR THE CINNAMON WHIPPED CREAM:
How to Make Eggnog Breakfast Bread Pudding
- 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.
About Eggnog Breakfast Bread Pudding
Course/Dish: Other Breakfast
Other Tag: Quick & Easy
