Eggnog Cranberry Bread Pudding

Eggnog Cranberry Bread Pudding

INGREDIENTS

• 6 large eggs, whisked 
• 2 1/2 cups whole milk 
• 1/2 cup heavy cream
• 1 cup light brown sugar, lightly packed 
• 3 tablespoons spiced rum 
• 1 teaspoons vanilla extract 
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon salt 
• 10 day-old croissants, cut into 1-inch pieces 
• 1 cup Stahlbush Cranberries
• Powdered sugar, for serving
• Vanilla ice cream, for serving

INSTRUCTIONS

• Preheat the oven to 350(f) degrees. Grease a 9- by 12-inch baking dish.
• In a large mixing bowl, whisk together eggs, milk, cream, brown sugar, rum, vanilla, nutmeg, cinnamon & salt until well combined.
• Fold in croissant pieces until well coated.
• Transfer half of the mixture to the prepared baking dish.
• Sprinkle with ½ cup cranberries.
• Top with the remaining mixture & remaining cranberries. 
• Bake until cooked throughout & golden on top, about 45 to 50 minutes.
• Dust with powdered sugar & enjoy! Serve with a scoop of vanilla ice cream.