Making Eggnog Bread Pudding With Rum Sauce is a straightforward process. Follow these steps to create a delightful treat:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
2. Prepare Bread: In a large bowl, place the cubed bread. Set aside while you prepare the eggnog mixture.
3. Mix Eggnog Mixture: In another bowl, whisk together the eggnog, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Combine Mixtures: Pour the eggnog mixture over the cubed bread. Gently toss to ensure all the bread is coated. If using, fold in the raisins or dried fruit.
5. Let it Soak: Allow the mixture to sit for about 15 minutes, letting the bread absorb the liquid.
6. Transfer to Baking Dish: Pour the soaked bread mixture into the prepared baking dish, spreading it evenly.
7. Bake: Place in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool: Once baked, remove from the oven and let it cool for about 15-20 minutes. This cooling time allows the pudding to set.
9. Prepare Rum Sauce: While the bread pudding cools, combine heavy cream, sugar, dark rum, vanilla extract, and a pinch of salt in a saucepan. Heat over medium heat, stirring until the sugar dissolves. Allow to simmer for about 5 minutes until slightly thickened.
10. Serve Warm: Drizzle the warm rum sauce over the bread pudding before serving.