When it comes to comfort food bread pudding is high on my list! And to celebrate the holiday season I've made my classic into Cranberry Eggnog Bread Pudding with a Bourbon Cream Cheese Frosting!
Preheat the oven to 350 degrees and get out a 9 x 9 baking dish
cut potato bread into cubes and place in baking dish
mix in the cranberries with the cut bread
pour this mixture over the cut bread, mixing it well so that all of the bread has absorbed some of the milk. Let it sit for at least 15 minutes, overnight in the fridge is even better.
Cover the prepared bread pudding with cling wrap (don't worry it won't melt then with aluminum foil and Bake for One hour at 350 degrees)
Uncover and continue to bake for 15 minutes more or until center is fully set.
Turn the mixer down all the way and add the confectioners sugar gradually increasing the speed
spread cream cheese frosting over the warm bread pudding, serve and enjoy.
** To make this non-alcoholic you can use vanilla in the frosting instead of bourbon.