Eggnog Breakfast Bread Pudding Adapted from Marion Cunningham’s The Breakfast Book

Name: Eggnog Breakfast Bread Pudding Adapted from Marion Cunningham’s The Breakfast Book
Ingredients: Serves 8 to 10; 1 (12 ounces) loaf French bread, sliced; 4 ounces unsalted butter, room temperature; 3 cups eggnog; 2 cups whole or 2% milk; 5 large eggs; 4 egg yolks; 1 cup sugar; Pinch salt; 2 tablespoons bourbon (or 1 teaspoon pure vanilla extract); Confectioners’ sugar and warm maple syrup, for serving

Eggnog Breakfast Bread Pudding Adapted from Marion Cunningham’s The Breakfast Book was pinched from <a href="http://www.thekitchn.com/holiday-recipe-eggnog-breakfast-bread-pudding-recipes-from-the-kitchn-197305" target="_blank">www.thekitchn.com.</a>

INGREDIENTS

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Serves 8 to 10

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1 (12 ounces) loaf French bread, sliced

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4 ounces unsalted butter, room temperature

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3 cups eggnog

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2 cups whole or 2% milk

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5 large eggs

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4 egg yolks

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1 cup sugar

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Pinch salt

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2 tablespoons bourbon (or 1 teaspoon pure vanilla extract)

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Confectioners’ sugar and warm maple syrup, for serving

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