Creating Eggnog Bread Pudding With Rum Sauce is straightforward when you follow these simple steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare Bread: Tear the bread into bite-sized pieces and spread them evenly in the prepared baking dish.
3. Mix Custard: In a large bowl, whisk together the eggnog, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Combine: Pour the custard mixture over the torn bread, ensuring all pieces are soaked. Gently fold in the raisins and nuts if using.
5. Soak: Allow the mixture to sit for about 15 minutes, so the bread absorbs the custard.
6. Bake: Place the baking dish in the oven and bake for 45-60 minutes, or until the pudding is set and the top is golden brown.
7. Cool: Remove the pudding from the oven and let it cool for about 15-20 minutes before serving.
8. Prepare Rum Sauce: In a saucepan, combine the heavy cream, sugar, rum, vanilla extract, and a pinch of salt over medium heat. Stir until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes.
9. Serve: Drizzle the warm rum sauce over individual portions of the bread pudding.

These steps will guide you in creating this incredible dessert with ease.