Cherry Eggnog Bread Pudding

Ingredients Needed Cherry Eggnog Bread Pudding

• 6 c. Aunt Millie’s Buttermilk Bread
• 2 ½ cups Eggnog
• 1/2 c. Unsalted Butter, melted
• 6 Large Eggs
• 1/2 c. granulated sugar
• 1/2 t. Cinnamon
• 1 t. Nutmeg
• Pinch of Salt
• 1 t. Vanilla Extract
• 1/2 c. Dried Cherries
• 1/2 c. Sliced Almonds, Toasted

Warm Vanilla Sauce 

• 1/2 c. Brown Sugar Packed
• 1/4 c. Heavy Cream
• 1/4 c. Unsalted Butter
• 1 t. Vanilla Extract

Directions for Cherry Eggnog Bread Pudding

1. Coat a 9×13 pan with nonstick spray.
2. Combine the bread, eggnog, sugar, and spices; transfer too prepared baking dish. Press down to help the bread absorb eggnog; scatter toasted almonds and cherries on top. Cover and refrigerate for 24 hours.
3. Preheat oven to 350, remove pudding from refrigerator and uncover. Bake on middle rack for 45-55 minutes until top is browned, the edges
   pull away from pan easily, and there is no wet jiggle. Allow pudding to cool for 30 mins.
4. Warm Vanilla Sauce: While the pudding is cooling, combine sugar, cream, and butter in a small saucepan set over medium heat. Bring to a low boil, whisking occasionally. Remove from heat and whisk in vanilla extract. Cool for 10 minutes, then drizzle over the Cherry Eggnog Bread Pudding.