Eggnog French Toast Bread Pudding

Eggnog French Toast Bread Pudding

(8-10 servings)

Ingredients:

9 cups Challah Bread, 1-inch cubes

Cooking Spray

3 large Fresh Eggs, lightly beaten

3 cups Eggnog

¼ cup Sugar

1 tsp. Ground Nutmeg

1 tsp. Vanilla Extract

¼ tsp. Salt

Maple Syrup

Directions:

Spread cubes of bread on two baking sheets and place in a pre-heated 300-degree oven for 10-15 minutes, stirring twice.  Cool.  Using a 4 qt. oval slow cooker with a removable crock, spray the inside.  Place the bread cubes in the crock.  In a large bowl, whisk together the eggs, eggnog, sugar, nutmeg and salt.  Pour this mixture over the bread cubes and press down on bread with a large spoon to moisten.  Cover crock and refrigerate for 4 hours to overnight.  Put crock into slow cooker frame and set on low for 3 hours or until a knife comes out clean.  Let set up to 30 minutes before serving with maple syrup.  Use a spoon to serve. 

Note:               You could use a slow cooker liner.  Than when done, remove it from slow cooker, cover with foil and let stand the 30 minutes.  Then slice into desired pieces before serving with the maple syrup.

Ideas for Future Efforts

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