Eggnog Bread Pudding

Town in downtown San Carlos has the best bread pudding in the Peninsula.  I
 managed to get the recipe from the cook once but now I can't find the napkin it was scribbled on.  I know one of their secret ingredients is that they use sourdough instead of regular bread.  I wanted to try it out with this recipe I found online that called for Panetonne bread.  Celina's family will be guinea pigs tonight, hehehehe.

Eggnog Bread Pudding Recipe

Ingredients

• 1 loaf sourdough bread
• 3 eggs
• 2 cups eggnog
• 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/4 cup raisins
• 1/4 cup cranberries
• 2 tablespoons currants

1.  Preheat oven to 350 degrees.
2. Combine eggs, eggnog, sugar and cinnamon in a large bowl. 
3. Whisk well. 
4. Add bread and raisins. Toss well.
5. Pour into 8 x 8 casserole dish.
6. Bake for 50 – 60 minutes, or until puffed and set in the middle.

Please note:  I have an electric oven and its a hit or miss on how it browns things.  This bread pudding was in there for 50 minutes only.

Quick tip from Celina's Mom:  2 to 1 ratio for eggs and milk.  With 2 cups of egg nog, you should use 2 eggs for better binding.  Also, use stale bread and let the liquid mix soak/marinate into the bread for at least 2 hours for better results.