- Whisk eggs, eggnog, milk, brown sugar, nutmeg, and 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-inch 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 at least 4 hours or overnight.
- Preheat oven to 325°F. 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.
Recipe and image provided by the Milk Life campaign, representing the nation’s milk companies.
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