• 1 pkg. Turano mini brioche rolls
• 1 ½ cups eggnog
• 1 egg
• ½ cup whole milk
• 1 Tbsp. rum (or bourbon)
• ¼ tsp. ground nutmeg
• ½ cup cold heavy whipping cream
• 2 tsp. sugar
• ½ tsp. vanilla extract
• ¼ tsp. ground cinnamon

① Preheat oven to 350˚F. Cut mini brioche rolls into 1’’ pieces and add to an 8-inch square baking dish.
② In a bowl, whisk together the eggnog, egg, milk, rum and nutmeg. Pour mixture over bread and lightly push down to make sure the bread gets fully absorbed. Bake for about 25 minutes or until the custard has set and the top is golden brown.
③ In a medium-sized bowl add heavy cream, sugar, vanilla and cinnamon. Using a hand mixer, whip on medium-high speed until medium peaks form.
④ Garnish bread pudding with cinnamon whipped cream and enjoy!