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10 ounces stale French bread, crumbled
2 tsp. vanilla
1 c. dried cranberries
4 c. eggnog (I used light eggnog)
1 c. coconut (I used dried unsweetened)
1 c. sugar
1 c. almonds (I used slivered and sliced)
4 tbsp. butter, melted
1 tsp. cinnamon
3 eggs
dash nutmeg (since there's already nutmeg in the eggnog)
Throw bread, cranberries, coconut, and almonds in a large bowl. In a
separate bowl, whisk together vanilla, eggnog, sugar, butter, cinnamon,
nutmeg, and eggs until well blended. Pour wet mixture over bread
mixture and stir well. The mixture should be very moist, but not soupy.
Pour into a buttered 9" x 13" pan; place in a cold oven. Bake at 350F
about 1 hour 15 minutes until top is golden brown. (You may need to
cover with foil to avoid burning.)
2 tsp. vanilla
1 c. dried cranberries
4 c. eggnog (I used light eggnog)
1 c. coconut (I used dried unsweetened)
1 c. sugar
1 c. almonds (I used slivered and sliced)
4 tbsp. butter, melted
1 tsp. cinnamon
3 eggs
dash nutmeg (since there's already nutmeg in the eggnog)
Throw bread, cranberries, coconut, and almonds in a large bowl. In a
separate bowl, whisk together vanilla, eggnog, sugar, butter, cinnamon,
nutmeg, and eggs until well blended. Pour wet mixture over bread
mixture and stir well. The mixture should be very moist, but not soupy.
Pour into a buttered 9" x 13" pan; place in a cold oven. Bake at 350F
about 1 hour 15 minutes until top is golden brown. (You may need to
cover with foil to avoid burning.)
