6 slices of cinnamon raison bread
2 cups of eggnog (I prefer the new vanilla flavor from Land O Lakes)
3/4 cup of sugar
2 eggs
1 tsp. cinnamon
1 1/2 tsp. nutmeg
1/2 cup diced apples or apricots
1 tbs. butter
1/2 cup pecans (if you feel fancy you can use candied pecans)
Heat oven to 350F. Grease a 2 quart casserole with butter. Sauté the diced apricots or apples in 1 tbs. butter over low heat until caramelized slightly add a dash of cinnamon. In a large bowl blend together the eggs, eggnog, sugar, cinnamon, and nutmeg. Cut your raisin bread and pastries into cubes. Fold in your bread cubes. Drain any excess fat from your fruit and fold into your mixture. Bake for 45 min or until a fork comes out clean. Serve warm. Top with warm caramel sauce, fresh whip cream, or rum flavored whipped cream, rum sauce or good old fashioned vanilla icecream.
Variations on this recipe can come from fruit and pastry choices. I like to choose a fruity pastry, a cheese pastry and have the fruit pastry match the fresh fruit I use. If you want more pastry, use one pastry to equal one slice of bread.
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