Eggnog Bread Pudding

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== Ingredients ==
=== Pudding ===
* 3 	large 	eggs
* 1 	large 	egg yolk
* 3/4 	cup 	Sugar
* 4 	tbsp 	unsalted butter, melted
* 1 3/4 	cup 	Half-and-half
* 3 	tbsp 	brandy
* 2 	tbsp 	pure vanilla extract
* 3/4 	tsp 	Freshly grated nutmeg
* 1/8 	tsp 	salt
* 6 	slice 	Dry cinnamon raisin bread quartered
=== Cranberry-maple sauce ===
* 1/3 	cup 	Pure maple syrup
* 2 	tbsp 	Sugar
* 1 1/2 	cup 	cranberries if frozen, do not thaw
* 3 	tbsp 	unsalted butter
* 1 1/2 	tbsp 	Bourbon
== Directions ==
# Preheat oven to 350f 15 minutes before baking, with the rack in the center of the oven.
# butter a 6-cup souffle dish.
# Have a kettle of boiling water ready and a baking pan large enough to hold the souffle dish.
# Whisk the eggs, egg yolk and Sugar until light.
# Mix in the butter, the half-and-half, brandy, vanilla, nutmeg and salt.
# Place the bread in the souffle dish and pour the custard over it.
# Press the bread into the custard so it gets well soaked.
# Let rest 20 minutes.
# Put the souffle dish in the baking pan and place on the oven rack.
# Pour boiling water into the baking pan so it comes halfway up the sides of the souffle dish.
# Bake until the custard is softly set in the center, about 1 hour.
# Remove from the water bath.
# Serve warm or at room temperature with cranberry-maple sauce.
# Once cooled, the pudding can be refrigerated for up to 3 days.
# To reheat, cover with aluminum foil with several slits in it.
# Bake in a preheated 350f oven for 20 minutes.
# Serve warm, or at room temperature with cranberry-maple sauce.
# Cranberry-maple sauce: bring the maple syrup and Sugar to a boil in a small non-aluminum pan, then cook for 3 minutes.
# Add the cranberries and cook until their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if they are frozen.
# Cut the butter into 3 pieces.
# Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another.
# Add the Bourbon. Sauce can be served immediately or refrigerated for up to a week.
# Reheat gently and thin with 2 to 3 tablespoons water before serving.
Category:Bread pudding Recipes
Category:Christmas Desserts
Category:Holiday pudding Recipes