**Cranberry Eggnog Bread Pudding with a Bourbon Cream Cheese Frosting** is the perfect dessert for your holiday table this year. It's easy to make and can even be set up the night before, so you can just pop it in the oven and serve it up warm to your guests.

Ingredients

• 1 loaf Potato Bread cut into cubes (more if you need it, the bread should mound

  high above your casserole dish.)

• 4 cups Egg Nog

• 3 Large Eggs

• 1 cup of Sugar

• 2 tablespoons pure Vanilla

• 1 teaspoon cinnamon

• 1 cup fresh or frozen cranberries

Cream Cheese Frosting

• 1/4 lb butter - softened
• 8 ounces cream cheese softened. (not whipped cream cheese)
• 1 cup 10x sugar more if you like it sweeter
• 1 tablesoon bourbon, whiskey or rum (use vanilla extract for a non alcoholic version)

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Instructions

1. Preheat the oven to 350 degrees and get out a 9 x 9 baking dish
2. Cut potato bread into cubes and place in baking dish
3. Mix in the cranberries with the cut bread

4. In your mixer or a large container, mix the eggnog, eggs, sugar, cinnamon and

   vanilla together, making sure all the eggs are beaten into the milk and all the

   sugar has 5. Pour this mixture over the cut bread, mixing it well so that all of the bread has

   absorbed some of the milk. Let it sit for at least 15 minutes, overnight in the

   fridge is even better.

5. Cover the prepared bread pudding with cling wrap (don't worry it won't melt then

   with aluminum foil and Bake for One hour at 350 degrees)

6. Uncover and continue to bake for 15 minutes more or until center is fully set.

7. The bread pudding will rise quite a bit, but sadly it will fall, this won't affect the flavor.

Cream Cheese Frosting

1. Whip the butter and cream cheese in your mixture at high speed to get some air into it.
2. Turn the mixer down all the way and add the 10 x sugar gradually increasing the speed

3. Add the vanilla and mix well

4. Spread cream cheese frosting over the warm bread pudding, serve and enjoy.

bon appetit