CINNAMON SWIRL EGGNOG BREAD PUDDING

Preheat the oven to 350F. Grease a 9” round (or square) baking pan, then line with parchment paper that covers the bottom and sides. Set aside.

Prepare the custard. Combine all of the ingredients for the custard, except for the eggs, in saucepan over medium-low heat. Whisk until the butter is melted. Remove from heat & cool slightly. Then, add the eggs one at a time, whisking in between each addition. Set aside.

Make the cinnamon swirl by mixing together the brown sugar & cinnamon.

Place 1/3 of the bread cubes into the bottom of the prepared pan. Press down. Sprinkle ~1/3 of the brown cinnamon sugar on top. Repeat the process 2 more times, finishing by topping with the last 1/3 of bread cubes. Save the last 1/3 of the brown cinnamon sugar.

Pour the eggnog custard all over, then gently press down. Sprinkle the top with the rest of the brown cinnamon sugar. Rest for 10-15 mins.

Bake at 350F for 35-45 mins on a baking sheet, until the top is golden and set, but still slightly wobbly. 

Prepare eggnog sauce. Add the egg to a medium bowl & beat. Set aside.

In a medium saucepan, whisk together the eggnog, sugar, and cornstarch. Cook over medium heat, whisking constantly, until it reaches a gentle boil.

Slowly and steadily pour 1/3 of the mixture into the bowl with the beaten egg, whisking continuously.

Pour the egg mixture back into the saucepan with the remaining eggnog mixture. Whisk over low heat until it reaches a gentle boil. 

Remove from heat & stir in butter.

Serve the bread pudding warm with vanilla ice cream and the eggnog sauce.

Enjoy!