Eggnog Bread Pudding with Cinnamon Whipped Cream

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Happy weekend! I wanted to post this recipe for egg nog breakfast bread pudding today because it’s THE perfect holiday breakfast because it’s decadent, so simple and you can make it ahead. I know we all have crazy schedules so saving 20 minutes here and there is a big deal…at least it is to me. So, try this one out, guys! It’s fab and we all loved it…including my 2 year old and her 4 year old cousin too!

Start out with some simple ingredients…and let’s pretend there’s sugar in this photo:

I made this French bread dough in the Westbend breadmaker that I’m giving away. That bread maker is also a serious time saver! Put all the ingredients in and press the start button. So easy!

Pour some cream into the egg nog-

Along with some eggs,

cinnamon,

and vanilla.

Whisk it all together until combined…you just want to break up all those eggs which is why I used this OXO egg beater. It was perfect for this!

Now you can add in the sugar and whisk it up again.

Pour this mixture over the bread…

 …and then stir it all together to get everything moist.

 And then pour the whole shabang into a greased baking dish.

 Now dot the top with butter, cover with foil and refrigerate for 12+ hours…basically until you’re ready to bake.

When you pull it out to bake, pop it straight into a 350 degree oven for 35 minutes or so. For the last 10 minutes remove the foil. Once you pull it out, it should look all purdy and smell amazing.

 Now while it cools, we’ll make homemade whipped cream. I add in sugar, vanilla and cinnamon. Mmmmm….

 Just turn your KitchenAid up and let it go! FYI, you could totally whip this up using that OXO egg beater. Mine was still in the dishwasher…and I’m lazy! Then just cut yourself a big fat piece and add a big dollop of cream.

Perfect weekend food 🙂

Enjoy!

Products I used in this recipe:
OXO egg beater, pop top storage containers, measuring cups, spoons, bowl
Westbend bread maker
Beanilla vanilla
KitchenAid 7-qt. Stand Mixer

Eggnog Bread Pudding with Cinnamon Whipped Cream

Katie Cooksey

Eggnog Bread Pudding is the perfect holiday breakfast because it’s decadent, so simple, and you can make it ahead of time!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Refrigerate 12 hours hrs

Total Time 12 hours hrs 55 minutes mins

Course Breakfast

Cuisine American

Servings 8 servings

Calories 838 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 6 cups cubed french bread
• 1/2 cup Egg Nog
• 1/2 cup heavy cream
• 5 large eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons butter

For the whipped cream-

• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1 tablespoon cornstarch optional *see note below

Instructions

 

• In a liquid measuring cup, whisk egg nog, cream, eggs, sugar, cinnamon and vanilla together until combined. {I used a handy dandy egg beater from OXO. Worked like a charm.} Pour over cubed french bread and spoon into greased baking dish. Dot the top of the bread pudding with butter and cover with foil. Refrigerate 12+ hours.
• When you're ready to bake, preheat oven to 350 degrees. 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.
• While the bread pudding is cooling, pour whipped cream into the bowl of a stand mixer. Whip cream for about 30 seconds and then add in the sugar, vanilla, cinnamon and cornstarch. Turn mixer on high and whip until stiff peaks form.
• To serve, cut bread pudding into squares and top with whipped cream.
• *If you are wanting to make the whipped cream in advance, add in about 1 tablespoon of cornstarch. This will help hold the air in the cream and act as a stabilizer.

Nutrition

Calories: 838kcalCarbohydrates: 125gProtein: 26gFat: 26gSaturated Fat: 14gCholesterol: 194mgSodium: 1006mgPotassium: 330mgFiber: 4gSugar: 27gVitamin A: 945IUVitamin C: 1mgCalcium: 145mgIron: 7mg

Keyword Eggnog Bread Pudding

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