Eggnog Bread Pudding

8 slices Italian bread
3 cups hot eggnog
1/2 cup sugar
1/2 tsp. salt
1/4 tsp. baking powder
1 tsp. cinnamon
1 tbsp. vanilla
1 tsp. nutmeg
2 tbsp. butter
3/4 cup raisins

Cut Italian bread into cubes leaving the crust on. Set aside in a separate bowl.

In a large microwaveable bowl, heat eggnog until slightly hot. Add remaining ingredients and mix well with a spoon. Add cubed bread to liquid and pour into glass casserole dish (spray dish with nonstick spray prior to pouring in mixture).

Bake at 350°F for 30-35 minutes. Serve warm with caramel sauce or with vanilla ice cream on the side.