Eggnog Bread Pudding

[Eric]

1 baguette, cut into 1” cubes, stale or dried in the oven

1/2gal eggnog

1 cup fresh cranberries (optional)

Zest of 1 orange (optional)

 

Combine in a 9 x13 glass baking dish and refrigerate overnight.

The next morning, preheat the oven to 350F. Bake for 45-50 minutes, until custard is set and top is toasted.