Katherine Whaley's Eggnog Bread Pudding

So easy, so delicious, and perfect for dessert (and breakfast the next day!).

Bread Pudding:

• 5 cups of white bread, cut into 1-inch cubes (I use a baguette)
• 1/2 cup butter (1 stick), melted
• 1 cup sugar
• 2 cups eggnog
• 1 Tbsp vanilla
• 5 eggs

Bourbon Sauce (optional):

• 1 egg
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1 tsp vanilla
• 2 Tbsp Bourbon

Preheat oven to 350F. Toss bread cubes with melted butter in a large baking dish. In a large bowl, mix together the rest of the bread pudding ingredients. Pour egg mixture over bread, and allow it to set for 30 minutes. Bake for 20 minutes.

For bourbon sauce, mix together sugar, butter, and egg, in a small saucepan. Heat on stove, until sugar has dissolved. Remove from heat and add vanilla and bourbon. Pour over individual servings of bread pudding.

Serve with vanilla ice cream and/or whipped cream, if you feel like being extra naughty!