Eggnog Bread Pudding recipe

2 tablespoons butter
1 (16 ounce) loaf French bread, crusts trimmed and broken
2 cups milk
3 eggs
2 egg yolks
1 1/2 cups whipping cream or half-and-half
1 cup granulated sugar
1/4 cup rum
1/2 cup raisins
Grated nutmeg

Spread butter in ovenproof 13 x 9-inch baking dish. Put bread and milk in large bowl until soaked up. With electric mixer, beat eggs, yolks, cream, sugar and rum until thick. Add egg mixture to bread. Add raisins and stir. Spread in pan. Sprinkle generously with nutmeg. Place dish in larger baking pan. Add water to 2/3 way up dish. Bake at 350 degrees F for one hour.

Vanilla Sauce:
1 cup granulated sugar
2 tablespoons cornstarch
2 cups water
4 tablespoons butter
2 teaspoons vanilla extract
Dash of salt
Nutmeg, to taste

In saucepan, boil sugar, cornstarch and water for 5 minutes. Stir in butter, vanilla extract, salt and nutmeg to taste.