Ingredients
- 1 loaf stale French bread
- 1 quart eggnog
- 3 eggs
- 2 Tbsp. Vanilla
- 1 C. raisins
- = C. sugar
Directions
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.
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Submitted 6/13/05.
Source: Boston Globe
Submitted By: Meryl
merstarunicorn11@hotmail.com
EGGNOG BREAD PUDDING