Eggnog And Cinnamon Roll Bread Pudding 2000

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 -6 large cinnamon rolls (at least two days old)
• 1 1/4 cups eggnog (whole milk)
• 1 1/4 cups heavy cream (whipping cream)
• 3 large eggs
• powdered sugar, for dusting garnish

Recipe

• 1 cut the rolls or sweet yeast bread into cubes, to make 8 cups total.
• 2 grease a 2 1/2 quart shallow casserole dish with butter, and place in the 8 cups sweet yeast bread cubes evenly.
• 3 in a large bowl, beat the three eggs, with the eggnog, and heavy cream until blended well.
• 4 carefully pour half the mixture over cubes, and push down into liquid, and soak for about ten minutes.
• 5 add remaining liquid and push down with back of spoon, so all is covered well.
• 6 cover dish with saran wrap and place in fridge overnight, or at least 50 minutes before baking .
• 7 preheat oven 350 degrees.
• 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 bake until cubes are toasted and edges are set.
• 10 remove the casserole from the water bath as soon as you remove it from oven, and place on a cooling rack.
• 11 let rest for ten minutes.
• 12 dust with a sprinkling of powdered sugar.
• 13 serve plain, or maple syrup.
• 14 nice with back bacon or sausages for a morning breakfast along with a fruit compote.