Time to put that egg nog to even more good use! Why not make egg nog bread pudding?
AIMEE FORTNEY'S EGG NOG BREAD PUDDING WITH WARM EGG NOG CARAMEL SAUCE
2 loaves French Bread, cubed (day old bread is best; you want bread that is not fresh for the bread pudding)
2 cups milk
2 cups egg nog
1 1/2 cups sugar
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
2 Tablespoons vanilla
In a large bowl, place the bread cubes and then pour milk on top. Allow to soak for 10 to 15 minutes. In a separate bowl, beat eggs, sugar, cinnamon and nutmeg. Pour egg mixture over bread and stir well to combine. Pour everything in a 9 x 13 dish, and bake at 325 for 35 minutes, or until bread is firm.
Warm Egg Nog Caramel Sauce
In a small saucepan, place:
1 stick of butter
1 cup firmly packed brown sugar
1/2 cup egg nog
1 teaspoon vanilla
Combine brown sugar, butter and whipping cream and cook over low heat until smooth, whisking to combine. Remove from heat and stir in vanilla. Pour over top of bread pudding and allow to sit for a bit to soak in. Refrigerate any leftover caramel sauce in a Mason jar.