Spiked Eggnog Bread Pudding

• 2 tablespoons butter, softened
• 8 large eggs, lightly beaten
• 2 cups eggnog
• 1/4 cup sugar
• 1/4 cup rum or 1/2 teaspoon rum extract plus 2 tablespoons eggnog
• 3 tablespoons butter, melted
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg, divided
• 10 cups cubed day-old egg bread or challah (about 12 ounces)
• Sweetened whipped cream, optional

1. Generously grease bottom and sides of an 11x7-in. baking dish with softened butter. In a large bowl, whisk eggs, eggnog, sugar, rum, melted butter, baking powder and 1/4 teaspoon nutmeg until blended. Stir in bread; let stand 30 minutes. Preheat oven to 350u0b0.
2. Transfer bread mixture to prepared dish; sprinkle with remaining nutmeg. Bake 40-45 minutes or until puffed and golden brown and a knife inserted in the center comes out clean. Serve warm; if desired, top with whipped cream.

butter, eggs, eggnog, sugar, rum, butter, baking powder, ground nutmeg, egg bread, whipped cream

Taken from www.tasteofhome.com/recipes/spiked-eggnog-bread-pudding/ (may not work)