Eggnog Bread Pudding

4 large eggs
1 qt. refrigerated eggnog
10 slices raisin-cinnamon swirl bread

Whisk eggs in large bowl until blended. Whisk in eggnog. Cut four slices bread in 1-inch cubes; arrange over bottom of a two-quart shallow baking dish coated with nonstick spray. Pour half of eggnog mixture over top. Cut remaining bread slices diagonally in half; arrange decoratively on top. Pour remaining eggnog mixture over all. Bake, uncovered, in 350° oven for 55 minutes or until knife inserted in center comes out clean. Serve warm or at room temperature. Sprinkle with confectioners’ sugar, if desired. (Options: Add ground or freshly grated nutmeg to eggnog mixture or sprinkle with chocolate chips before baking.)
Serves eight.

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