Eggnog Challah French Toast Bread Pudding

• 1 loaf Fresh Challah Bread (16 Oz. Loaf)
• 4 Tablespoons Butter, Melted (plus More For Buttering The Dish)
• 3-1/2 cups Eggnog
• 1 cup Heavy Cream
• 4 whole Large Eggs
• 4 Egg Yolks
• 1/2 cups Sugar
• 1/2 cups Light Brown Sugar, Loosely Packed
• 2 Tablespoons Bourbon (or Other Whisky)
• 1 teaspoon Vanilla Bean Paste Or Extract
• 1 pinch Salt

1. Cut or tear the bread into small pieces. I used a mixture of 1-inch cubes and smaller, roughly torn pieces. Since the bread is so soft and it's going to soak overnight, it really doesn't matter too much.
2. Lightly butter a 9x13" baking dish and fill with the bread pieces. Set aside.
3. In a large bowl, whisk together the remaining ingredients. When fully mixed, pour evenly over the bread pieces in the baking dish. Be sure to saturate the bread well. I used my hands to gently press down on the bread to make sure everything was well submerged. Cover with plastic wrap and refrigerate overnight.
4. When you're ready to bake, preheat your oven to 375u0b0F. Bake the bread pudding for 40-45 minutes.
5. Serve warm with maple syrup and enjoy.

bread, butter, eggnog, heavy cream, eggs, egg yolks, sugar, light brown sugar, bourbon, vanilla bean paste, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggnog-challah-french-toast-bread-pudding/ (may not work)