i love this dish for breakfast it's a good meal around here and we don't have any leftovers.
Provided by Patsy Fowler
Categories Other Breakfast
Time 12h30m
Number Of Ingredients 14
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.
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