This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


  • 4 eggs
  • 4 cups milk
  • 1 fruit cake, halved and thinly sliced
  • 1/2 loaf challah bread (stale bread works great!)
  • 2 tablespoons butter, diced small, plus extra for greasing the pan
  • Maple syrup, to serve
For the Eggnog Whipped Cream
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 ounces bourbon
  • 1 teaspoon cinnamon
  • Freshly grated nutmeg
  • Salt, to taste


Serves: 4-6


In a medium mixing bowl, beat eggs and whisk together with milk.

Grease a 9x13” casserole dish with butter. Alternately layer slices of cake and challah bread.

Pour milk and egg mixture over the top and allow to set in the refrigerator for 4-6 hours or overnight.

When ready to bake, preheat over to 350°F. Bake covered with foil for 25-30 minutes. Remove cover, dot with butter and bake until browned and delicious.

Just before serving, whip heavy whipping cream in a stand mixer to form soft peaks. Add in powdered sugar, bourbon, cinnamon, nutmeg and a pinch of salt. Whip to incorporate.

Serve bake topped with Eggnog Whipped Cream.