Eggnog Bread Pudding With Cranberries Recipe

Ingredients

4 large eggs2 cups eggnog6 cups cubed soft dinner rolls3/4 cup finely chopped glazed pecans1/2 cup dried cranberries

Preparation

Preheat oven to 375°. In a large bowl, whisk eggs and eggnog until blended. Stir in cubed rolls, pecans and cranberries; let stand about 15 minutes or until bread is softened.

Transfer to a greased 8-in. square baking dish. Bake 35-40 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.