Ingredients
The following ingredients have 4 Servings
- 2 Cups Coconut Milk Eggnog (divided (or use low fat dairy eggnog))
- 1/2 Cup Coconut sugar
- 4 Large eggs
- 2 tsp Vanilla extract
- 2 tsp Cinnamon
- 1/2 tsp Ground nutmeg
- Pinch of salt
- 1 inch Loaf Udi's Gluten Free White Sandwich Bread (,cut into 1 inch cubes)
- 6 Udi's Gluten Free Snickerdoodle Cookies
- Powdered sugar (optional (for serving))
Instruction
- In a large bowl, whisk together 1 1/2 Cups of the eggnog, reserving the rest for later, along with the coconut sugar, eggs, vanilla, cinnamon, nutmeg and salt.
- Add in the cubed bread and gently stir until well mixed and the egg mixture is coating the cubes. Cover and refrigerate for at least 6 hours to overnight.
- Preheat your oven to 350 degrees and spray a 9x13 inch pan with cooking spray.
- Pour the remaining 1/2 cup of eggnog into the bread mixture to moisten it, mixing well.
- Pour the bread mixture into the prepared pan and spread out evenly, lightly packing the cubes of bread together.
- Crumble up the cookies, leaving some big crumbs for texture, and sprinkle them evenly on top. Gently press the crumbs down to adhere to the bread.
- Bake until the bread puffs up and feels set, about 30-35 minutes. If you want the cookie topping to be really crispy, broil on high for 2-3 minutes.
- Sprinkle with powdered sugar and DEVOUR.
