Caramel Eggnog Bread Pudding

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 tablespoon corn syrup
• 1/2 cup butter
• 1 cup packed brown sugar
• 1 lb challah, sliced 3/4-inch thick
• 6 eggs
• 1 1/2 cups eggnog or 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 tablespoons powdered sugar

Recipe

• 1 combine the corn syrup, butter, and brown sugar in a small saucepan and simmer until the sugar has melted. pour this mixture over the bottom of a greased 9x13 inch casserole dish.
• 2 place the bread slices over the sugar-butter mixture in the dish. in a bowl, beat together the eggs, eggnog, vanilla, cinnamon, ginger and salt; pour this mixture over the bread. cover the dish and let it stand in the refrigerator 2 hours, or up to overnight.
• 3 when ready to bake, preheat oven to 350°f.
• 4 uncover the pan and bake for 45 minutes. invert dish onto a serving platter, allowing the caramel to run over the sides. dust with powdered sugar and garnish with mint springs and a few berries.