Bread pudding is a traditional holiday dessert in our family. My Eggnog Bread Pudding with Vanilla Sauce just freshens the tradition up a bit.
Preheat oven to 350°F. Spray a 2 quart baking dish with non-stick spray.
Cut the rolls into 1" cubes.
In a large bowl combine the eggnog, sugar, eggs, nutmeg, and vanilla. Stir until smooth.
Fold the bread cubes into the eggnog mixture.
Pour into the prepared baking pan. Bake for 40-45 minutes.
Put the water into a saucepan and bring to a boil.
In a small bowl combine the sugar and cornstarch, mix well.
Add the dry mixture to the boiling water and whisk to combine. Reduce heat and cook, stirring constantly, until the sauce thickens.
Whisk the cream into the thickened sauce.
Remove from heat and whisk in the butter, nutmeg, vanilla, and salt. Keep whisking until the butter is melted and fully incorporated.
Drizzle warm vanilla sauce over each serving of bread pudding.