Eggnog Bread Pudding with Eggnog Caramel Sauce

Eggnog Bread Pudding 

w/Eggnog Caramel Sauce

Who doesn't like the warm, comforting taste of a soft and delicious Bread Pudding.

Now add the warm, creamy Eggnog Caramel Sauce on top.  

This is definitely a WINNER!

For this recipe, I used Three Bakers Cinnamon Raisin Bread.  It paired

so well with all the accompanying ingredients.  

This recipe is also very easy to make and stays extremely moist.

Make ahead of time in time is limited.  But, you absolutely want to serve this

dessert warm.

Ingredients:

1 loaf Three Bakers Cinnamon Raisin Bread, cubed

8 Eggs, beaten

2 cups Eggnog, warm (not hot)

2 tsp vanilla

1 tsp cinnamon

4 TBS sugar

1/2 tsp ground nutmeg

4 TBS butter, room temp.

Directions:

1.  Cube bread and place on large baking sheet.  Bake in oven for 10 mins at 350 degrees.  Remove

2.  Grease a round bundt pan.  Place toasted bread into pan.

3.  In medium size mixing bowl add remaining ingredients.  Whisk well until incorporated.  Slightly warm, if needed to completely melt butter.  

4.  Pour egg mixture over top of cubed bread in bundt pan, soaking all cubes.  Gently press down every few mins to pack, allowing egg mixture to rise to top.  Do this for 30 mins allowing bread to soak up all the wet egg mixture.  Bake at 350 degrees for approx. 40 mins.  

5.  Remove from oven, loosen edges with knife.  Let cool for approx. 20 mins before removing bread pudding from pan.  Flip onto serving plate.

To make Sauce:

4 ozs cream cheese

1 cup eggnog

1/4 cup caramel sauce

1 tsp vanilla

1/2 tsp ground nutmeg

1/2 tsp cinnamon

Directions:

1.  Add all ingredients for sauce in medium size sauce pan.  Heat on med/low, stirring until warm and all ingredients are incorporated.  Serve over top of bread pudding.