Eggnog Breakfast Bread Pudding From Yahoo Recipes

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs and eggnog until blended. Stir in cubed rolls, pecans and cranberries; let stand about 15 minutes or until bread is softened., Transfer to a greased 8-in. square baking dish. Bake 35-40 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.

Steps:

• The Night Before - Generously butter the bread slices. Cut the buttered slices into 1-inch cubes and pile into a 2-quart baking dish. Heat the eggnog and milk in a large saucepan over medium heat until bubbling gently but not boiling. Be careful not to scald the bottom. Meanwhile, combine the eggs, egg yolks, sugar, and salt in a large mixing bowl and whisk vigorously until light and frothy. Whisk one cup of the eggnog mixture into the eggs to temper them - adding all of it at once may scramble the eggs! Gradually whisk in the remaining eggnog mixture and the bourbon, if using. Pour the custard over the bread cubes, and gently mash down with your hands to make sure all of the bread gets saturated. Chill overnight in the refrigerator. In the Morning Preheat the oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil. Place the casserole dish inside of a large roasting pan to prepare the water bath and transfer to the oven. Carefully pour the boiling water into the roasting pan, so that it comes halfway up the sides of the baking dish. Bake for 45 to 50 minutes, until the custard is set and the top is light golden brown. Remove the roasting pan from the oven, then carefully lift the casserole dish out of the water. Allow to cool for 5 to 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
• Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
• Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

Steps:

• 1. In a liquid measuring cup, whisk eggnog, cream, eggs, sugar, cinnamon and vanilla together until combined.
• 2. Pour over cubed french bread and spoon into greased baking dish.
• 3. Dot the top of the bread pudding with butter and cover with foil. Refrigerate 12 plus hours.
• 4. When you're ready to bake, preheat oven to 350. Bake 30-40 minutes or until bread pudding has set and some of the pieces on top start to turn golden. Cool for 10 minutes.
• 5. While the bread pudding is cooling, pour whipped cream into bowl of a stand mixer.
• 6. Whip cream for about 30 seconds and the add in the sugar, vanilla, cinnamon and cornstarch. Turn mixer on high and whip until stiff peaks form.
• 7. To serve cut bread pudding into squares and top with whipped topping.
• 8. If you are wanting to make the whipped cream in advance, add about 1 tablespoon of cornstarch. This will help hold the air in the cream and act as a stabilizer.