EGGNOG BREAD PUDDING
4 large eggs
4 cups prepared eggnog
10 slices stale cinnamon raisin bread
2 teaspoons confectioners sugar (optional)
Heat oven to 350° F. Prepare an 8 x 8-inch oven-safe baking dish by coating with butter or cooking spray.
In a large bowl, whisk eggs. Add eggnog and whisk well.
Place one layer of bread in the bottom of the baking dish. Pour half of the prepared eggnog over the cubes. Arrange the additional slices on top and pour the remaining eggnog over the bread.
Bake 55 minutes or until a knife inserted into the middle comes out clean. Sprinkle lightly with confectioners sugar. Serve warm with caramel sauce poured over the top.