Instructions

For the Eggnog Bread Pudding:

Preheat oven to 350°.  Place cupcake molds on a large baking sheet.  The cupcake molds I used for this recipe measure 2 3/4-inchs x 2-inches and are sturdy enough that no muffin pan is needed.  Click here to order---->>>>CUPCAKE MOLDS   These molds are a generous size if you choose to use regular size muffin liners you'll need to adjust the baking time.  The yield amount will change too.

Place torn bread into a large bowl and set aside.  In a medium bowl whisk together the eggs, eggnog, milk, nutmeg, salt, sugar, rum extract, vanilla extract, butter, flour and baking powder until smooth.  Pour over torn bread.  Using your hands or a large spoon press the bread into the eggnog mixture making sure all the bread is moist.  Fold in the cranberries.  Scoop 1/2 cup of bread pudding mixture into each baking cup.  Sprinkle the crunch topping on top of each muffin.  Bake 30 minutes or until lightly brown put still moist.  Serve warm with a drizzle of the Butter Rum Sauce.   Store in the refrigerator in a airtight container up to a week.

For the Crunch Topping:

In a small bowl add the butter and brown sugar.  With a pastry blender cut butter into the brown sugar until the butter is a little smaller than a pea.  Sprinkle the brown sugar mixture and pecans on top of each muffin.

For the Butter Rum Sauce:

In small saucepan add the brown sugar, butter, salt and sweetened condensed milk.  Bring to a boil, turn down heat and simmer, stirring constantly to prevent scorching.  Cook until sugar is dissolved and there is no longer a grainy feeling when your fingers rub together.

Take off the heat, stir in the rum and vanilla.  Store in the refrigerator until ready to serve.  Reheat sauce before serving.