*  Exported from  MasterCook  *
                            EGGNOG BREAD PUDDING
 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      large         Eggs
    1      large         Egg yolk
      3/4  cup           Sugar
    4      tablespoons   Unsalted butter -- melted
    1 3/4  cups          Half-and-half
    3      tablespoons   Brandy
    2      tablespoons   Pure vanilla extract
      3/4  teaspoon      Freshly grated nutmeg
      1/8  teaspoon      Salt
    6      slices        Dry cinnamon raisin bread -- quartered
                         -----CRANBERRY-MAPLE SAUCE-----
      1/3  cup           Pure maple syrup
    2      tablespoons   Sugar
    1 1/2  cups          Cranberries -- if frozen, do not th
    3      tablespoons   Unsalted butter
    1 1/2  tablespoons   Bourbon
 PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the center of
 the oven. Butter a 6-cup souffle dish. Have a kettle of boiling water ready and
 a baking pan large enough to hold the souffle dish.
 Whisk the eggs, egg yolk and sugar until light. Mix in the butter, the
 half-and-half, brandy, vanilla, nutmeg and salt. Place the bread in the souffle
 dish and pour the custard over it. Press the bread into the custard so it gets
 well soaked. Let rest 20 minutes. Put the souffle dish in the baking pan and
 place on the oven rack. Pour boiling water into the baking pan so it comes
 halfway up the sides of the souffle dish. Bake until the custard is softly set
 in the center, about 1 hour. Remove from the water bath. Serve warm or at room
 temperature with Cranberry-Maple Sauce. Once cooled, the pudding can be
 refrigerated for up to 3 days. To reheat, cover with aluminum foil with several
 slits in it. Bake in a preheated 350F oven for 20 minutes. Serve warm, or at
 room temperature with Cranberry-Maple Sauce.
  CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a small
 non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until
 their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if
 they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and
 whisk in the butter, 1 piece at a time, waiting until each is incorporated
 before adding another. Add the bourbon. Sauce can be served immediately or
 refrigerated for up to a week. Reheat gently and thin with 2 to 3 tablespoons
 water before serving.
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