Eggnog-Stollen Bread Pudding

So, it's getting to be that time of year...Epiphany has either been celebrated or is just around the corner, depending on your observance. Some of the Christmas goodies have been hanging around long enough, and are ready to morph into new goodies!
I had half a Stollen leftover and some eggnog, a little time on my hands...(you know what that means)...and voila! :)

Eggnog-Stollen Bread Pudding

Adapted from a Rachel Ray recipe

• ½ leftover Stollen, cut or broken into chunks or cubes, about 5 cups

• 3 whole eggs

• 3/4 cups sugar

• 2 cups eggnog

• 1/4 cup rum

• 1 teaspoon vanilla extract

• 1 teaspoon freshly grated nutmeg

• 1 teaspoon ground cardamom

• ½ teaspoon ground mace

• 1 cup bittersweet chocolate chips (I used Ghirardelli)

Optional: vanilla ice cream, whipped cream, or whatever to top it off for serving (does it really need it? seriously ;) )

Preheat oven to 450 degrees F.

Place a kettle of water on to boil for a water bath (bain-marie to you foodies).

For the eggnog custard, in a large bowl thoroughly whisk together the eggs, sugar, eggnog, rum, vanilla extract, and spices. Fold in stollen cubes and chocolate chips.

Spray a large 12 hole muffin tin* with Baker’s Joy. Divide bread/eggnog mixture gently and evenly into the muffin tins. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.

Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center. Bread pudding may be served warm or cold.

*note*
I had extra leftover after filling all the muffin cups, probably due to the whole cup of chocolate chips I added. I put the extra in an individual oval baker and set it in a pie plate with more hot water. It just depends on the size of the muffin cups.

original recipe this was based on, thanks Rachel!

...and while you still have all that hot water hanging around, try
simmering potpourri from my plurk-friend Melanie, mmmmmm