Holiday Nog Bread Pudding with Butter Brandy Sauce

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1/2 tsp Cinnamon
  • 2 1/4 tbsp Corn starch
  • 1/4 tsp Nutmeg, fresh grated
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 2 French bread baguettes

• Dairy

  • 4 tbsp Butter, salted

• Beer, Wine & Liquor

  • 1/3 cup Brandy

• Other

  • 4 cups (1 quart silk holiday nog
  • Some more fresh grated nutmeg for topping

Found on willcookforsmiles.com

Description

Ingredients

• Ingredients:
• 2 French bread baguettes (about a foot each), dried ahead of time
• 4 cups (1 quart) Silk Holiday Nog
• 2¼ Tbsp corn starch
• 1 tsp vanilla extract
• ½ tsp cinnamon
• About ¼ tsp fresh grated nutmeg
• Some more fresh grated nutmeg for topping
• Sauce:
• 4 Tbsp salted butter
• ¼ cup maple syrup
• 3 Tbsp brown sugar
• ⅓ cup brandy

Directions

• Cut your bread into ½-inch cubes and lay them out on a large cookie sheet to get stale ahead of time. I recommend about 24 hours.
• Preheat oven to 350 and lightly grease a 9x9 baking dish.
• In a small sauce pot, over medium heat, combine Silk Holiday Nog, corn starch, cinnamon, vanilla extract and nutmeg (make sure to whisk in corn starch into still-cold nog). Cook, stirring often, until mixture warms and thickens. (12-15 minutes.)
• Spread dried bread evenly into the prepared baking dish. Pour nog mixture over the bread, making sure to pour all over so the mixture spreads evenly. Press lightly and grate a little more nutmeg on top.
• Bake for 35-40 minutes. You can check for doneness by touching in the center, if it feels firm to the touch and not squishy, its cooked.
• Sauce: Preheat a small sauce pot over medium heat and add brandy. Simmer for just a few minutes to let alcohol cook out. Add maple syrup, brown sugar and butter. Stir well and cook for a couple more minutes, until all smooth and sugar is melted.
• Pour sauce over cooked bread pudding.