Raisin-Eggnog Bread Pudding

• 6 cups torn raisin bread, pieces crusts removed (about 12 slices)
• 3 1/2 cups purchased eggnog
• 3 large eggs
• 2 large egg yolks
• 1/2 cup sugar
• 3 tablespoons brandy
• 3 tablespoons dark rum
• 1 teaspoon freshly grated nutmeg
• fresh whipped cream

1. Butter or spray a 13x9 inch baking dish.
2. Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
3. Position oven rack in the middle position; preheat oven to 350u0b0.
4. In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
5. Stir in the bread mixture and pour into prepared pan.
6. Sprinkle nutmeg over the top.
7. Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
8. Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
9. Bake for 1 hour or just until the center is set when gently shaken.
10. Transfer to a baking rack to cool slightly.
11. Serve with freshly whipped cream.

torn raisin bread, eggnog, eggs, egg yolks, sugar, brandy, dark rum, nutmeg, fresh whipped cream

Taken from www.food.com/recipe/raisin-eggnog-bread-pudding-276450 (may not work)