Eggnog Bread Pudding
  • 6 croissants (about 7 cups) cut into cubes
  • 5 Davidson's Safest Choice Eggs
  • 1/2 cup rum (if you don't want to use alcohol substitute 1-2 teaspoon rum extract)
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  1. Place bread into baking pan (I used a 7cinch round pan with removable bottom) 8 inch square pan or loaf pan will work well too.
  2. In large bowl mix eggs, rum, cream, and milk along with nutmeg and cinnamon with an egg beater until it's well blended
  3. Pour mixture over the bread and allow it to soak in for 15 minutes
  4. Bake at 325 degrees for 30-35 minutes
Whip 1 cup heavy cream in mixer bowl with 1/8 teaspoon nutmeg and 1/4 teaspoon rum extract for topping.
Recipe by Created by Diane at