In a medium mixing bowl, beat eggs and whisk together with milk.

Grease a 9x13” casserole dish with butter. Alternately layer slices of cake and challah bread.

Pour milk and egg mixture over the top and allow to set in the refrigerator for 4-6 hours or overnight.

When ready to bake, preheat over to 350°F. Bake covered with foil for 25-30 minutes. Remove cover, dot with butter and bake until browned and delicious.

Just before serving, whip heavy whipping cream in a stand mixer to form soft peaks. Add in powdered sugar, bourbon, cinnamon, nutmeg and a pinch of salt. Whip to incorporate.

Serve bake topped with Eggnog Whipped Cream.
 

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