Eggnog Scone Pudding
1 package of Sticky Fingers Bakeries Original Scone Mix, prepared (12 scones) and cut in 1” pieces
2 cups Eggnog
1/4 cup Sugar
1 tsp Cinnamon
1 tsp Vanilla Extract
½ tsp Nutmeg
2 Egg Whites
Powdered Sugar to garnish
- Preheat oven to 350°F. Spray a 10-inch springform pan with cooking spray. Set aside.
- In a large bowl, stir together eggnog, sugar, vanilla, cinnamon, nutmeg, egg, and egg whites. Add in bread cubes. Stir to combine. Leave mixture sit for 10 minutes.
- Pour mixture into springform pan. Bake 1 hour. Let stand 10 minutes and release the sides of the springform pan. Top with powdered sugar and raspberries, if desired.