6 – eggs
1 1/2 cups – lite or low fat eggnog
1/2 cup – milk
3 tablespoons – brown sugar
1 1/2 teaspoons – ground nutmeg
1 teaspoon – rum extract (optional)
12 cups (about 22 slices) – cinnamon swirl bread, cubed
3/4 cup – golden raisins
Whisk eggs, eggnog, milk, brown sugar, nutmeg, and extract together in a large bowl. Add the bread cubes and raisins and toss gently to coat. Let stand for 10 minutes to absorb liquid.
Coat a 10-inch nonstick Bundt pan with nonstick spray. Add bread cubes and pour any excess eggnog mixture over the bread. Cover the dish with plastic wrap and chill for at least 4 hours or overnight.
Preheat oven to 325°F. Bake the casserole, uncovered, for 45 minutes or until center is set but not dry. Let stand 5 minutes then invert onto a serving platter. Serve with maple syrup.
Recipe and image provided by the Milk Life campaign, representing the nation’s milk companies. MilkLife