- 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
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.