Eggnog Bread Pudding

PUDDING

 * 3 	large 	eggs
 * 1 	large 	egg yolk
 * 3/4 	cup 	Sugar
 * 4 	tbsp 	unsalted butter, melted
 * 1 3/4 	cup 	Half-and-half
 * 3 	tbsp 	brandy
 * 2 	tbsp 	pure vanilla extract
 * 3/4 	tsp 	Freshly grated nutmeg
 * 1/8 	tsp 	salt
 * 6 	slice 	Dry cinnamon raisin bread quartered

CRANBERRY-MAPLE SAUCE

 * 1/3 	cup 	Pure maple syrup
 * 2 	tbsp 	Sugar
 * 1 1/2 	cup 	cranberries if frozen, do not thaw
 * 3 	tbsp 	unsalted butter
 * 1 1/2 	tbsp 	Bourbon

Directions

 * 1) Preheat oven to 350f 15 minutes before baking, with the rack in the center of the oven.
 * 2) butter a 6-cup souffle dish.
 * 3) Have a kettle of boiling water ready and a baking pan large enough to hold the souffle dish.
 * 4) Whisk the eggs, egg yolk and Sugar until light.
 * 5) Mix in the butter, the half-and-half, brandy, vanilla, nutmeg and salt.
 * 6) Place the bread in the souffle dish and pour the custard over it.
 * 7) Press the bread into the custard so it gets well soaked.
 * 8) Let rest 20 minutes.
 * 9) Put the souffle dish in the baking pan and place on the oven rack.
 * 10) Pour boiling water into the baking pan so it comes halfway up the sides of the souffle dish.
 * 11) Bake until the custard is softly set in the center, about 1 hour.
 * 12) Remove from the water bath.
 * 13) Serve warm or at room temperature with cranberry-maple sauce.
 * 14) Once cooled, the pudding can be refrigerated for up to 3 days.
 * 15) To reheat, cover with aluminum foil with several slits in it.
 * 16) Bake in a preheated 350f oven for 20 minutes.
 * 17) Serve warm, or at room temperature with cranberry-maple sauce.<BR>
 * 18) Cranberry-maple sauce: bring the maple syrup and Sugar to a boil in a small non-aluminum pan, then cook for 3 minutes.<BR>
 * 19) 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.<BR>
 * 20) Cut the butter into 3 pieces.<BR>
 * 21) Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another.<BR>
 * 22) Add the Bourbon. Sauce can be served immediately or refrigerated for up to a week.<BR>
 * 23) Reheat gently and thin with 2 to 3 tablespoons water before serving.