Eggnog Scone Pudding

Ingredients

 1 package of Sticky Fingers Bakeries Original Scone Mix, prepared (12 scones) and cut in 1” pieces

Cooking spray

2 cups Eggnog

1/4 cup Sugar

1 tsp Cinnamon

1 tsp Vanilla Extract

½ tsp Nutmeg

1 Egg

2 Egg Whites

Powdered Sugar to garnish

Directions

1. Preheat oven to 350°F. Spray a 10-inch springform pan with cooking spray. Set aside.
2. 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.
3. 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.