Eggnog And Cinnamon Roll Bread Pudding 2000

1. 1

   Cut the rolls or sweet yeast bread into cubes, to make 8 cups total.

2. 2

   Grease a 2 1/2 quart shallow casserole dish with butter, and place in the 8 cups sweet yeast bread cubes evenly.

3. 3

   In a large bowl, beat the three eggs, with the eggnog, and heavy cream until blended well.

4. 4

   Carefully pour half the mixture over cubes, and push down into liquid, and soak for about ten minutes.

5. 5

   Add remaining liquid and push down with back of spoon, so all is covered well.

6. 6

   Cover dish with saran wrap and place in fridge overnight, or at least 50 minutes before baking .

7. 7

   Preheat oven 350 degrees.

8. 8

   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.

9. 9

   Bake until cubes are toasted and edges are set.

10. 10

    Remove the casserole from the water bath as soon as you remove it from oven, and place on a cooling rack.

11. 11

    Let rest for ten minutes.

12. 12

    Dust with a sprinkling of powdered sugar.

13. 13

    Serve plain, or maple syrup.

14. 14

    Nice with back bacon or sausages for a morning breakfast along with a fruit compote.

* Per serving · 4 servings · Values may vary.

No additional tips available.