Serves: 16
Total Calories: 172
Yield: 16
Cut cooled cinnamon rolls into 1-inch cubes and set aside. In a large bowl combine eggnog, eggs, sugar, vanilla and nutmeg and mix until well combined. Add the cubed cinnamon rolls and toss until well coated. Let the mixture sit for about 15 minutes to allow saturation. Pour the mix evenly into two sprayed 8 1/2x4 1/2-inch loaf pans. Bake at 350°F 40-45 minutes or until knife inserted into center comes out clean. Remove from pan to cool. Serve with cream cheese icing included with cinnamon rolls, if desired.
This Egg Nog Bread Pudding Loaves recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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