Eggnog Bread Pudding


Eggnog Bread Pudding
4 large eggs
1 quart(s) canned or refrigerated eggnog
10 slice(s) raisin-cinnamon swirl bread


Eggnog Bread Pudding
1 Heat oven to 350F.
Coat a 2-qt. shallow baking dish with nonstick spray.
2 Whisk eggs in a large bowl until blended. Whisk in eggnog.
3 Cut 4 slices bread in 1-in. cubes; arrange over bottom of prepared dish.
Pour half the eggnog mixture over top.
Cut remaining bread slices diagonally in half; arrange decoratively on top.
Pour remaining eggnog mixture over all.
4 Bake, uncovered, 55 minutes or until a knife inserted in center comes out clean.
Serve warm or at room temperature.
Sprinkle with confectioners' sugar, if desired.
5 Add ground or freshly grated nutmeg to eggnog mixture.
6 Sprinkle with chocolate chips before baking or Soak golden raisin and dried cherry blend
in rum.
7 Scatter over bread cubes.