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Ingre­di­ents

6–8 pieces of raisin or cin­na­mon bread 2 cups eggnog 6 eggs ½ cup pow­dered sugar

1 tsp. cin­na­mon 2 cups peeled, chopped apples 1 tsp. vanilla Maraschino cher­ries (optional)

Direc­tions

• Layer bread slices in 9″ x13” bak­ing dish.
• Com­bine eggnog, eggs, pow­dered sugar, and cin­na­mon; whisk together until well blended.
• Pour chopped apples over bread.
• Pour eggnog mix­ture over apples and bread.
• Place one cherry on each piece of bread.
• Cover and refrig­er­ate overnight.
• Remove cover in the morn­ing and bake for 40–45 min­utes at 350° or until mix­ture is set.
• Serve with syrup.

Spe­cial note: Fat free eggnog and 18 oz. car­ton of egg sub­sti­tute may be used in place of eggs and eggnog. Eggnog can be frozen in 2 cup batches and thawed to use through the year.