Eggnog Bread Pudding
Ingredients
- 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
Instructions
- 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.
- In large bowl mix eggs, rum, cream, and milk along with nutmeg and cinnamon with an egg beater until it's well blended
- Pour mixture over the bread and allow it to soak in for 15 minutes
- Bake at 325 degrees for 30-35 minutes
Notes
Whip 1 cup heavy cream in mixer bowl with 1/8 teaspoon nutmeg and 1/4 teaspoon rum extract for topping.