Eggnog Bread Pudding By Annora Kirin

Ingredients

8 cups Hawaiian bread cubed with crusts on

8 extra-large eggs
1 cup sugar

2 cups whipping cream
3 cups dairy eggnog
2 oz brandy
1/2 tsp nutmeg
1/2 cup butter — melted

3/4 cup raisins soaked in brandy until soft.

Directions

Place cubed bread in a large flat baking pan and toast in a preheated 350 degree F oven turning until golden brown on all sides. Do not let it get too brown or burn. Remove from oven and set aside. In a small bowl combine the raisins and brandy and set aside. In a large bowl, using an egg beater, cream the eggs and sugar together. Add the cream, eggnog, nutmeg and butter and beat until well mixed. Add the bread cubes, raisin and brandy mixture and mix with a spoon until all
the bread is well coated with the egg mixture. Let stand for about 30 minutes stirring occasionally.

Pour into a 9 1/2 x 13 1/2 x 2 inch baking dish that has been sprayed with a non stick substance. Bake in a preheated 350 degree F oven for 45 minutes to an hour or until the custard is set, being careful not to brown the top too much. Remove from the oven and let cool. Top with sweetened whipped cream or a brandy sauce if desired.

Yield: 10 servings.

NOTES: Hawaiian bread is a soft sweetened bread that can be found
inmost larger markets. If not available use an egg bread. Use a
commercial brand of eggnog found in most markets during the holidays.
This can be served hot but the flavors come out best when cooled.