Ingredients
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Instructions
- Whisk eggs, eggnog, milk, brown sugar, nutmeg and rum extract together in a large bowl.
- Add the bread cubes and raisins and toss gently to coat.
- Let stand for 10 minutes to absorb liquid.
- Coat a 10 in. nonstick Bundt pan with nonstick spray.
- Add bread cubes and pour any excess eggnog mixture over the bread.
- Cover the dish with plastic wrap and chill for atleast 4 hours or overnight.
- Preheat oven to 325°.
- Bake the casserole, uncovered, for 45 minutes or until center is set but not dry.
- Let stand 5 minutes then invert onto a serving platter. Serve with maple syrup.
- Serve with your favorite breakfast meat.
Ingredients
Share this recipe with your friends!
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|
Instructions
- Whisk eggs, eggnog, milk, brown sugar, nutmeg and rum extract together in a large bowl.
- Add the bread cubes and raisins and toss gently to coat.
- Let stand for 10 minutes to absorb liquid.
- Coat a 10 in. nonstick Bundt pan with nonstick spray.
- Add bread cubes and pour any excess eggnog mixture over the bread.
- Cover the dish with plastic wrap and chill for atleast 4 hours or overnight.
- Preheat oven to 325°.
- Bake the casserole, uncovered, for 45 minutes or until center is set but not dry.
- Let stand 5 minutes then invert onto a serving platter. Serve with maple syrup.
- Serve with your favorite breakfast meat.
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