Eggnog Bread Pudding

• 4 tablespoons unsalted butter, room temperature (1/2 stick)
• 24 ounces French bread, crusts trimmed, broken into chunks
• 4 cups milk
• 6 eggs
• 3 egg yolks
• 3 cups whipping cream or 3 cups half-and-half
• 2 cups sugar
• 1/4 cup Bourbon
• 1/4 cup dark rum
• 2 tablespoons brandy
• 1 cup seedless raisin
• 2 teaspoons ground nutmeg

1. Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
2. Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
3. Preheat oven to 350 degrees.
4. Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
5. Add raisins and stir until combined.
6. Divide mixture between 2 prepared dishes, spreading evenly.
7. Sprinkle each with 1 teaspoon nutmeg.
8. Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
9. Bake until knife inserted in center comes out clean, about 1 hour.
10. Serve pudding warm with vanilla ice cream or whipped cream, if desired.

unsalted butter, bread, milk, eggs, egg yolks, whipping cream, sugar, bourbon, dark rum, brandy, seedless raisin, ground nutmeg

Taken from www.food.com/recipe/eggnog-bread-pudding-373385 (may not work)