MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: EGGNOG BREAD PUDDING
  Categories: Desserts, Holiday, Mandel
       Yield: 8 servings
  
 MMMMM--------------------------PUDDING-------------------------------
       3 lg Eggs
       1 lg Egg yolk
     3/4 c  Sugar
       4 tb Unsalted butter; melted
   1 3/4 c  Half-and-half
       3 tb Brandy
       2 tb Pure vanilla extract
     3/4 ts Freshly grated nutmeg
     1/8 ts Salt
       6 sl Dry cinnamon raisin bread
            - quartered
 
 MMMMM-------------------CRANBERRY-MAPLE SAUCE------------------------
     1/3 c  Pure maple syrup
       2 tb Sugar
   1 1/2 c  Cranberries
            - if frozen, do not thaw
       3 tb Unsalted butter
   1 1/2 tb 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.
   
   ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
  
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