Eggnog Bread Pudding

3 c. Italian bread or 8 slices raisin bread, cubed (allow to dry out/get stale overnight)
3 c. eggnog (I used Borden's boxed eggnog~I bought it in December--it doesn't need refrigerating until after you open it)
1/2 c. sugar/splenda
1 t. cinnamon
1 T. vanilla
1 t. nutmeg
2 T. butter, melted
3/4 c. raisins (omit if using raisin bread)

Heat eggnog in microwave until slightly hot. Add remaining ingredients, except for stale bread. Mix well with spoon. Add cubed bread. Allow to set for 10 minutes. Pour in sprayed 9x13 pyrex dish. Bake at 350 degrees for 35 minutes. Serve warm with caramel sauce and/or vanilla ice cream. YUM!