Method
- 1 Jackson's White Champion Bloomer
- 6 large eggs
- Dollop of butter
- Maple Syrup
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- 2 cups of eggnog
- 1 cup of fresh cranberries
- 1 cup of pecans
- 1 cup of brown sugar
- White sugar for dusting
- Grease a large baking dish
- Melt the butter in a saucepan over a medium heat and stir in the brown sugar and a dash of maple syrup. Remove from the heat and pour into your baking dish.
- Next, cut your bloomer slices in half and arrange the bread over the brown sugar mixture. Sprinkle the cranberries over the bloomer slices.
- In a bowl, whisk the eggs, eggnog, cinnamon, vanilla extract and nutmeg.
- Evenly pour your custard mixture over the bread, gently pressing down on the bread.
- Bake in the oven at 190 degrees for 30-40 minutes.
- Once baked, dust on powdered sugar, top with the pecans and pour over the remaining maple sryup.
- Grease a large baking dish
- Melt the butter in a saucepan over a medium heat and stir in the brown sugar and a dash of maple syrup. Remove from the heat and pour into your baking dish.
- Next, cut your bloomer slices in half and arrange the bread over the brown sugar mixture. Sprinkle the cranberries over the bloomer slices.
- In a bowl, whisk the eggs, eggnog, cinnamon, vanilla extract and nutmeg.
- Evenly pour your custard mixture over the bread, gently pressing down on the bread.
- Bake in the oven at 190 degrees for 30-40 minutes.
- Once baked, dust on powdered sugar, top with the pecans and pour over the remaining maple sryup.
