Eggnog Bread Pudding

Ingredients

For the Bread Pudding

• 12 oz loaf of French bread cubed

• 3 cups eggnog

• 4 eggs

• 1/2 cup brown sugar

• 2 tablespoons butter melted

• 1 teaspoon vanilla

• 1/2 teaspoon nutmeg

• 1/4 teaspoon salt

• Powdered sugar

For the Brandy Sauce

• 1/3 cup brandy

• 1/4 cup maple syrup

• 3 tablespoons brown sugar

• 1/4 cup butter

Directions

1. Make the brandy sauce by adding the brandy to a small saucepan and let it cook on medium low heat a few minutes to burn off the alcohol. It may flame, if so lower the heat and let the flame die out. Add the syrup, brown sugar and butter and continue cooking over low  heat until everything is incorporated and butter has melted.

2. Add the bread cubes to a prepared 9x13 baking dish.

3. In a bowl whisk together the remaining ingredients. Pour over the bread cubes and press down ensuring they are all coated.

4. Let sit for 15 minutes for the bread to absorb the custard and transfer to a preheated 350 degree oven. Bake for about 45-50 minutes or until golden and middle has set. Sprinkle with powdered sugar and drizzle with brandy sauce.