Eggnog Bread Pudding with Maple Bacon Dust
4 slices maple cured bacon
3 cups eggnog
1/3 cup sugar
3 eggs, beaten
1 loaf cinnamon swirl bread, torn into small pieces
Preheat oven to 375 degrees.
Place bacon slices on parchment paper lined baking sheet. Bake for 15-18 minutes until crispy. Let cool, then place in food processor and pulse until crumbled. Spread crumbles on paper towel to dry and set aside.
Lower oven heat to 350 degrees.
In a large bowl, combine eggs, sugar and eggnog. Fold in bread and let soak 10 minutes.
Place in greased 9×11 baking dish. Bake for 50-60 minutes, until center doesn’t jiggle and top is golden and puffy.
Sprinkle maple crumbles over top and serve.
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