Eggnog Bread Pudding with Bourbon Vanilla Sauce



1 loaf French bread (cubed and slightly toasted)
3 cups milk
1 cup eggnog
3/4 cup sugar
3 eggs
1/4 cup room temperature butter (1/2 stick) 
1/2 tbsp vanilla extract 
1 tsp salt


1 cup sugar
1/4 cup brown sugar
1/4 cup butter (1/2 stick)
1 oz. Bourbon


Pre-heat oven to 350° F. 

Put milk, eggnog, and toasted bread cubes in a deep 9×12 baking pan and let it soak for 20 minutes. 

While the bread is soaking, wisk together in a bowl the sugar, eggs, vanilla, butter, and salt. 

Pour the mixture over the soaked bread and give it a few pats with a spoon so the mixture works its way down into the bread slightly (Don’t mix it in). 

Place in oven (I used a toaster oven) on a middle or lower rack for 60 minutes, or until knive comes out clean. 

While the pudding is baking,stir together the sugar, brown sugar, butter and bourbon in a small sauce pan and bring to a boil. Let boil for a good 5-8 minutes stirring only a little every 2 minutes or so. Don’t let it boil over. It won’t effect the taste, but clean up is the worst. Remove from heat and let cool. 

When the pudding is done, remove from oven and let cool for 15 minutes. 

Serve warm/hot with sauce spooned over top. This would also go well with a scoop of vanilla ice cream.