By Winner Nancy Nyquist
Makes 6 to 8 servings

For Egg Nog Bread Pudding

1    loaf stale French bread, cut into 1 inch cubes
1    quart eggnog (light works just fine)
3    eggs
½ tsp. nutmeg
½ tsp. cinnamon
2 Tbsp. vanilla
½ cup sugar

Directions

1. Heat oven to 325°F. Grease a 9”x13”x2” pan.
2. In a large mixing bowl, crumble the bread and pour the eggnog over it, letting it sit until bread is soft.
3. In a smaller bowl, beat together the eggs, sugar and vanilla, and pour over bread and eggnog mixture.
4. Bake for 1 hour and 10 minutes, or until knife comes out clean. Let cool slightly before serving.

For Cherry Bourbon Sauce

1    jar of garlic alfredo sauce
2    cups fresh basil
1/2    cup pure olive oil
1/2    cup parmesan cheese
1/3     cup pine nuts
4    cloves fresh garlic
Salt and pepper to taste

Directions

Combine all in a small saucepan over medium-low heat until margarine is melted and all mixed together and slightly bubbly. Spoon sauce over warm bread pudding.

Tags: bourbon sauce, bread pudding, december recipe, nancy nyquist, recipe of the month