EGGNOG AND CINNAMON ROLL BREAD PUDDING 2000

Steps:

• Cut the rolls or sweet yeast bread into cubes, to make 8 cups total.
• Grease a 2 1/2 quart shallow casserole dish with butter, and place in the 8 cups sweet yeast bread cubes evenly.
• In a large bowl, beat the three eggs, with the eggnog, and heavy cream until blended well.
• Carefully pour half the mixture over cubes, and push down into liquid, and soak for about ten minutes.
• Add remaining liquid and push down with back of spoon, so all is covered well.
• Cover dish with saran wrap and place in fridge overnight, or at least 50 minutes before baking .
• Preheat oven 350 degrees.
• Remove saran wrap and place casserole into a larger pan, and add hot boiling water around making a water bath half way up the sides of dish. Place on centre rack in oven.
• Bake until cubes are toasted and edges are set.
• Remove the casserole from the water bath as soon as you remove it from oven, and place on a cooling rack.
• Let rest for ten minutes.
• Dust with a sprinkling of powdered sugar.
• Serve plain, or maple syrup.
• Nice with back bacon or sausages for a morning breakfast along with a fruit compote.