Bread Pudding: Eggnog Bread Pudding

Ingredients

1 cup dark rum
1/2 cup cranberries
Day old loaf of french bread
1 stick unsalted butter

Eggnog
6 egg yolks
8 oz heavy whipping cream
1 can condensed milk
1 can evaporated milk
1 cup brown sugar
1 cup dark rum
2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
pinch salt

Icing:
1 cup powdered sugar
1/4 cup heavy cream
4 ounces cream cheese, at room temperature
2 teaspoons pure vanilla extract
1/2 cup dark rum
3 tablespoon water, plus extra, as needed

Directions

In a small bowl, soak the cranberries in the dark rum.

Coat baking pan using the stick of butter.

Melt the remaining stick of butter in a sauce pan.

While the butter is melting cut loaf of bread into 1 inch chunks. Transfer bread into a bowl, and pour melted butter over the bread.  Set aside.

In a mixing bowl, lightly beat the eggs until just broken.

Mix together 1/2 of the cranberries, all of the rum, and all of the remaining ingredients through the pinch of salt.

Pour the custard mixture over the bread. Make sure that every piece of bread is crushed, coated, and submerged in the custard.

Pour this mixture into the buttered baking pan.  Top with the remaining cranberries. Cover with plastic wrap and place in the refrigerator for at least 8 to 12 hours to allow the bread to fully absorb the custard.

Preheat oven to 350 degrees F.

Bake at 350 degrees for 60 minutes, or until top is golden brown and edges pull away from the pan.  Allow to cool about 10 minutes. Custard will completely set during cooling.

While the bread pudding is baking prepare the icing.

In a food processor, combine All of the ingredients except the water.  Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Pour the icing over the bread pudding and allow to set for 20 minutes or more before slicing.