4 cups eggnog
2 Tablespoons butter or margarine
½ teaspoon salt
2 teaspoon ground cinnamon
6 cups soft cinnamon bread (this is a little less then a loaf of bread)
1 cup raisins
(The recipe shown below in the pictures was doubled)
Heat oven to 350° F.
Put bread crumbs and raisins in a 13 x 9 baking dish (push down the bread so that the cup is full)
Put eggnog in a sauce pan on the stove. Scald the eggnog (scalding is to bring to almost a boil when it begins to steam).
Then add butter or margarine, sugar, salt, and cinnamon to the pan on the stove.
Pour eggnog mixture on top of the bread crumbs and raisins.
Stir gently to make sure all crumbs have eggnog on them.
Place 13 x 9 pan in another pan of water.
I place the 13 x 9 pan on a cookie sheet with sides. I then put both pans in the oven.
Next, I put hot water in the 2nd pan while in the oven; making a hot water bath. Less likely for me to spill it.
Bake 40-50 minutes at 350° or until thin knife inserted 1 inch from the edge comes out clean.
Serve warm or cold.
Top with whipping cream, ice cream, powder sugar or
my mother’s favorite served in a bowl with milk on top!
Original Recipe is from the Betty Crocker Cook book from the 1960’s
I modified the recipe by changing the milk to eggnog,
the regular white bread to cinnamon bread (Franz),
and I doubled the recipe, since I have 2 teenage boys!