Eggnog Bread Pudding

Serves 8.

1 loaf stale French bread ----- betting cinnamon raisin bread would do great
1 quart eggnog
3 eggs
2 tablespoons vanilla
1 cup raisins
1/2 cup sugar

1. Heat oven to 325 degrees. Grease a 9x13x2-inch pan.
2. In a large mixing bowl, crumble the bread and pour the eggnog over it, letting it sit until bread is soft, at least 20 minutes and even overnight.
3. In a smaller bowl, beat together the eggs, sugar, and vanilla and stir into the bread and eggnog mixture. Add the raisins and mix well.
4. Bake for 1 hour and 10 minutes, or until knife comes out clean. Let cool before cutting.
. Serve with a little whipped cream, if desired.