Eggnog Bread Pudding with Cinnamon Bourbon Sauce

So here's a little something different to try with your seasonal favorite beverage.  It's not for the weak of heart, so be prepared to enjoy the sugar coma that follows indulging in this treat.

Eggnog Bread Pudding

2 cups eggnog, room temp
4 eggs, room temp
1-1/2 cups sugar
6 tbsp (3/4 stick) butter, melted
1/2 tsp nutmeg
1 loaf French bread, cut into cubes

With a whisk, mix the all but the bread in a bowl.  It's important to make sure the eggnog and eggs are at room temp so that they won't curdle when you add the melted butter.

In a lightly greased pan (I used a 7x10" baking dish), lay out the French bread cubes.

Pour the eggnog mixture over the cubes.  Use a spoon to press the bread into the mixture so that it is all dampened with the mixture.

Bake in a preheated over at 350 degrees for 55 minutes, or until golden brown.

Cinnamon Bourbon Sauce

1/2 cup (1 stick) butter, softened
3/4 cup sugar
1/4 cup brown sugar, not packed
1 tsp vanilla
1 egg
1 tsp cinnamon
3 tbsp bourbon

Cream together the butter and sugar until mostly smooth.

Add in the vanilla, egg, and cinnamon until well blended.

Heat the mixture on the stove over medium-low heat for 3-5 minutes, stirring constantly.  It will start to liquify as the sugars melt.

Mix in the bourbon and continue to cook until mixture thickens slightly (won't get really thick).

Remove from heat and allow to sit for a few minutes, will get a bit thicker but it is still going to be more runny than not.

Drizzle (or pour) over individual servings of the bread pudding.

NOTE

At about 30 minutes into the cooking process you will be assailed with the wafting aroma of baking eggnog so just be warned, 25 minutes of drooling ahead.

The bread pudding will be puffy when you pull it out of the oven, but don't be surprised when it settles as it cools.  It will still be fluffy and very moist.