Yield 8 servings
Amount Per Serving
Total Fat 14g
Saturated Fat 7g
Total Carbohydrates 34g
Dietary Fiber 1g
Active Time: 5 minutes
Total Time: 1 hour
4 large eggs
1 quart canned or refrigerated eggnog
10 slices raisin-cinnamon swirl bread
Heat oven to 350°F.
Coat a 2-quart shallow baking dish with nonstick spray.
Whisk eggs in a large bowl until blended then whisk in eggnog.
Cut 4 slices bread in 1-inch cubes; arrange over bottom of prepared dish.
Pour half the eggnog mixture over top.
Cut remaining bread slices diagonally in half; arrange decoratively on top.
Pour remaining eggnog mixture over all.
Bake, uncovered, 55 minutes or until a knife inserted in center comes out clean.
Serve warm or at room temperature.
Sprinkle with powdered sugar, if desired.