• Preheat oven to 350 degrees. Butter 11x7 or a 9x13 baking dish.

Caramel Sauce

• Add butter to sauce pan. Turn heat to medium, when butter starts to melt add brown sugar and whisk until butter melts, and mixture is smooth. Whisk until caramel starts to boil, boil for 1 minute, and turn temp down to low. Whisk in heavy cream. Sauce should be smooth, and starting to thicken, this will take about 5 minutes.  Remove from stove and allow to cool.

Bread Pudding

• Whisk eggnog, eggs, nutmeg, cinnamon, and vanilla extract together in a bowl. This is your eggnog custard base.
• Tear or cut one loaf of bread into 1 inch pieces, (this should measure out to be 10 cups of bread cubes).
• Fold bread into the eggnog mixture. Let stand for 15 minutes allowing bread to fully soak up liquid of the eggnog custard base.
• Fold in mini chocolate chips. Transfer bread pudding to prepared baking dish. Take 1/2 cup of caramel sauce and drizzle over bread pudding, using a knife poke little holes so the caramel gets into pockets of the bread pudding.
• Cover with aluminum foil. Bake at 350 degrees for 1 hour.

Chocolate Sauce

• In saucepan melt butter. Then add corn syrup, sugar, cocoa powder, and salt whisk until smooth. Stir frequently, let cook at a low boil for 2 minutes. Whisk in coffee, vanilla, and heavy whipping cream. Bring temperature back to a low boil, let boil like this for 2 minutes whisking continuously. Remove from heat, let cool for 15 minutes before serving. Store in a mason jar, or plastic container in the refrigerator.