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.
