1. In a large mixing bowl, whisk together the eggnog, milk, sugar, eggs, cinnamon, nutmeg, cloves, vanilla extract, and salt. Once smooth and combined, set to the side.
   390 grams eggnog, 120 grams milk, 100 grams sugar, 4 large eggs, 2 grams ground cinnamon, 2 grams ground nutmeg, 1 gram ground cloves, 6 grams vanilla extract, 2 grams salt
2. For the sourdough bread pudding, I prefer a super soft texture, so I slice away all of the crust. Start by slicing the sourdough bread in half, then into 1-inch slices. Once the sourdough is in slices, carve away the crust. 
   1 loaf sourdough bread, cubed
3. Next, slice the rest of the bread into 1-inch cubes.
4. Grease a 9x13 baking dish with butter or cooking spray and place the bread cubes into the dish. Pour the liquid mixture on top of the bread and into the prepared baking dish. Use a wooden spoon to mix the bread with the custard mixture until all the bread has been soaked. Allow the bread pudding to rest for at least 15 minutes, or an hour if you are using stale sourdough bread, overnight is best. 
5. When ready to bake, preheat the oven to 350 degrees F and bake the Sourdough Eggnog Bread Pudding for 50-55 minutes, or until the top is golden brown and the middle is no longer runny.

   If the top is browning too quickly before the bread pudding is done baking, cover the top with aluminum foil for the rest of the baking time.

Eggnog Sauce

1. While the bread pudding is baking, prepare the eggnog sauce. 
2. In a small bowl, whisk the room-temperature egg and set aside.
   1 large egg
3. In a small bowl, mix the water and cornstarch. Add the cornstarch liquid to a small saucepan with the eggnog and sugar. Heat until boiling, stirring constantly. 
   5 grams cornstarch, 10 grams water, 390 grams eggnog, 100 grams sugar
4. Once the custard has thickened, slowly pour about 1/3 of the eggnog mixture into the bowl with the egg while constantly stirring. Then pour everything back into the saucepan and bring it to a slow boil.
5. Remove from the heat and stir in the butter until it has melted and is combined. Allow the sauce to cool slightly before serving with the Sourdough Eggnog Bread Pudding. 
   28 grams butter