EGGNOG BREAD PUDDING Recipe

1 loaf stale French bread
1 quart eggnog
3 eggs
2 Tbsp. Vanilla
1 C. raisins
= C. sugar

Heat oven to 325 degrees. Grease a 9x13 pan. In a large mixing bowl, crumble the bread and pour the eggnog over it, letting it sit until bread is soft, at least 20 minutes and even overnight is okay. In a smaller bowl, beat together the eggs, sugar, and vanilla and stir into the bread and eggnog mixture. Add the raisins and mix well.

Bake for 1 hour and 10 minutes, or until knife comes out clean. Let cool before cutting. Serve with a little whipped cream to taste.