Raisin Cranberry Eggnog Bread Pudding

• 1/2 cup brandy
• 1/4 cup dried cranberries
• 1/2 cup butter, divided
• 8 slices cinnamon raisin bread, small loaf variety like Sunmaid
• 6 eggs, beaten
• 2 1/2 cups eggnog (store-bought)
• 1/2 cup maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

1. Heat oven to 350 degrees and butter well, an oven-proof casserole dish about 8 x 11.
2. Add brandy and cranberries to a small saucepan - cover and simmer for 3 minutes. Remove from heat.
3. Toast the bread slices lightly and butter each thinly. Slice into batons - 3 vertical bars (1 x 3). Lay the batons in the dish evenly and criss crossed.
4. Whisk eggs, eggnog, male syrup, cinnamon and nutmeg. Add brandy and cranberries and whisk more. Pour over the toast - make sure cranberries are evenly distributed. Let the toast rise up and float for 15 minutes to absorb and sink.
5. Cover with foil and bake for 30 to 40 minutes until custard is set but still soft and wobbly - it will firm as it cools. Serve with whipped cream.

brandy, cranberries, butter, cinnamon raisin bread, eggs, eggnog, maple syrup, cinnamon, nutmeg

Taken from www.epicurious.com/recipes/member/views/raisin-cranberry-eggnog-bread-pudding-5699732765ed6de12b38d76f (may not work)