Egg Nog Bread Pudding

Eggnog Bread Pudding

4 large eggs
1 qt. canned or refrigerated eggnog
10 slices cinnamon-raisin bread
nutmeg

Coat a 2 qt. shallow baking dish with non-stick spray.
Whisk eggs in a large bowl until blended. Whisk in eggnog.
Cut bread into 1 inch cubes and place in the prepared baking dish. . Pour eggnog mixture over all. Mix to make sure all the bread is soaked. Cover and refrigerate 8 hours or overnight.

When ready to cook, preheat oven to 350 F. Remove casserole from the refrigerator, uncover and spinkle with nutmeg. Bake, uncovered, for 55 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature. Sprinkle with confectioners sugar, if desired.

Optional additions:
Add additional dark or golden raisins, craisins or dried cherries that have been soaked in rum or brandy.
Add toasted walnuts or pecans.

Holiday Recipes