Egg Nog Breakfast Bread Pudding With Cinnamon Whipped Cream

yield: 4-6 SERVINGS INGREDIENTS: 6 cups cubed french bread 1/2 cup Eggnog 1/2 cup heavy cream 5 large eggs 1/2 cup granulated sugar 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 2 tablespoons butter for the whipped cream- 1 cup heavy cream 1/3 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon cinnamon 1 tablespoon cornstarch {optional *see note below}

DIRECTIONS: In a liquid measuring cup, whisk egg nog, cream, eggs, sugar, cinnamon and vanilla together until combined. {I used a handy dandy egg beater from OXO. Worked like a charm.} Pour over cubed french bread and spoon into greased baking dish. Dot the top of the bread pudding with butter and cover with foil. Refrigerate 12+ hours. When you're ready to bake, preheat oven to 350 degrees. Bake 30-40 minutes or until bread pudding has set and some of the pieces on top start to turn golden. Cool for 10 minutes.

While the bread pudding is cooling, pour whipped cream into the bowl of a stand mixer. Whip cream for about 30 seconds and then add in the sugar, vanilla, cinnamon and cornstarch. Turn mixer on high and whip until stiff peaks form. To serve, cut bread pudding into squares and top with whipped cream. *If you are wanting to make the whipped cream in advance, add in about 1 tablespoon of cornstarch. This will help hold the air in the cream and act as a stabilizer. Enjoy :)