Eggnog Breakfast Bread Pudding 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:

• 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.