Apple Walnut Bread Pudding with Easy Eggnog Sauce
1. Toast walnuts 8-10 minutes at 350°F. Reduce oven heat to 325°F. Grease 11x7x2-inch baking pan and set aside.
2. Place eggs, milk, sugar, vanilla, cinnamon, allspice in large bowl and stir until well mixed. Add apples, raisins, bread cubes, amd toasted walnuts; toss to combine. Spread mixture in prepared pan. Bake 35 minutes, or until firm.
3. To make Easy Eggnog Sauce, whisk eggnog into cornstarch in a small saucepan. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat, stir in extracts; cool 5 minutes. Serve with bread pudding.
Values per serving: