Shelly's Recipe

EGGNOG BREAD PUDDING WITH CHERRY BOURBON SAUCE

Category: Bread Pudding

1 loaf French bread, cut into 1 inch cubes
1 cup milk
2 cups eggnog
3 large eggs
3/4 cup sugar
1/4 tsp freshly ground nutmeg
1 tsp. vanilla extract
2 tbs. sugar, for topping

In a large bowl, whisk together milk, eggnog, eggs, sugar, nutmeg and vanilla. Add bread cubes and gently fold them into the mixture until evenly coated.

Pour into prepared 9 x 13 baking pan and sprinkle top with additional sugar. Bake in a preheated 350 degree oven for 50-55 minutes, or until a knife inserted comes out clean and the top is golden brown. Serve with Cherry-Bourbon Sauce.

Cherry-Bourbon Sauce

1 can (21 oz.) cherry pie filling
1/4 cup butter
2 tbs.'s bourbon

In medium saucepan, cook pie filling and butter over medium heat until butter is melted and filling is bubbly. (about 10 minutes) Remove from heat and stir in bourbon. Ladle over warm bread pudding.