Raisin-Eggnog Bread Pudding

Directions

1. 1
   Butter or spray a 13x9 inch baking dish.
2. 2
   Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
3. 3
   Position oven rack in the middle position; preheat oven to 350°.
4. 4
   In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
5. 5
   Stir in the bread mixture and pour into prepared pan.
6. 6
   Sprinkle nutmeg over the top.
7. 7
   Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
8. 8
   Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
9. 9
   Bake for 1 hour or just until the center is set when gently shaken.
10. 10
    Transfer to a baking rack to cool slightly.
11. 11
    Serve with freshly whipped cream.