Eggnog Apple Bread Pudding with Creamy Eggnog Sauce

Directions

• Preheat the oven to 375 degrees. Prepare a 9×13 baking dish by generously greasing it with butter.
• Cut day old bread (about 4 cups but enough to fill the pan generously) into 2 inch cubes. Add to the baking dish. Peel and cut 2 apples into 1 inch cubes and add them to the baking dish. Gently mix the bread and apples to evenly spread them out.
• In a medium bowl, add the 4 eggs and 3 cups of Hiland Dairy Eggnog plus 1 teaspoon of cinnamon and 1 teaspoon of nutmeg. Whisk together until fully combined.
• Pour the eggnog mixture over top of the bread and apples evenly. I like to gently press down on the bread piece to make sure they are getting coated in the eggnog mixture before baking.
• Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes. Eggnog mixture should be firm but still have some jiggle to it. Remove from the oven and let set while making the creamy eggnog sauce.
• Creamy Eggnog Sauce: In a small pot on medium heat, add the ¾ cup of Hiland Dairy Eggnog. ½ cup Hiland Milk, ½ cup sugar, 1 Tablespoon cornstarch and 4 Tablespoons of butter. Whisk together occasionally while heating and the butter starts to melt. After the butter has melted, continue to whisk constantly until the sauce thickens up. This takes around 10 minutes.
• Pour the sauce over the eggnog bread pudding, be sure to reserve some for individual extra sauce topping. Cut pieces and serve!