Eggnog Bread Pudding with Rum Sauce: A Delightful Treat -

Eggnog Bread Pudding with Rum Sauce is a delicious dessert that combines the festive flavors of eggnog and warm spices.

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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
In a large bowl, combine the cubed bread. If desired, toss in raisins and chopped nuts for added texture.
In a separate bowl, whisk together the eggs, eggnog, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Pour the egg mixture over the cubed bread. Gently fold the bread in to ensure all pieces are soaked evenly.
Allow the mixture to sit for about 15 minutes, giving the bread time to absorb the custard.
Pour the bread pudding mixture into the prepared baking dish. Bake for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Remove from the oven and let it cool for about 15 minutes before serving.
In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and heavy cream, cooking until the mixture is smooth and well combined.
Remove from heat and stir in the dark rum and vanilla extract. Allow the sauce to cool slightly before serving.