Raisin-eggnog Bread Pudding

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 6 cups torn raisin bread, pieces crusts removed (about 12 slices)
• 3 1/2 cups purchased eggnog
• 3 large eggs
• 2 large egg yolks
• 1/2 cup sugar
• 3 tablespoons brandy
• 3 tablespoons dark rum
• 1 teaspoon freshly grated nutmeg
• fresh whipped cream

Recipe

• 1 butter or spray a 13x9 inch baking dish.
• 2 put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
• 3 position oven rack in the middle position; preheat oven to 350°.
• 4 in a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
• 5 stir in the bread mixture and pour into prepared pan.
• 6 sprinkle nutmeg over the top.
• 7 place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
• 8 place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
• 9 bake for 1 hour or just until the center is set when gently shaken.
• 10 transfer to a baking rack to cool slightly.
• 11 serve with freshly whipped cream.