Moon Pie Bread Pudding

Wondering what to do with those leftover Mardi Gras Moon Pies?? Well, here's the solution, a Will Hughes original. (makes 2 9x13inch pans):

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 2 9x13inch pans

Ingredients

• 10  double stack  moon pies (any flavor) or 15  regular  moon pies, diced (any flavor)
• 1  loaf  French bread, small diced
• 15  eggs
• 32  ounces  whole milk
• 1⁄2 cup sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon baking powder
• 1⁄4 cup butter

Directions

1. In one bowl, combine eggs, milk and seasonings.
2. In a separate bowl, combine bread and moon pies.
3. Pour liquid ingredients over bread and gently fold to combine.
4. Butter baking dishes and divide mixture evenly between the two.
5. Refridgerate for an hour and a half.
6. Cube butter and distribute evenly over top of each dish.
7. Bake in a water bath at 350 degrees uncovered for 45 minutes, or until toothpick stuck in the center comes out clean.
8. Serve with a traditional bread pudding sauce (use your leftover Mardi Gras whiskey!).