Step 1

Preheat oven to 475 degrees F.

Step 2

Place the cubed bread in a large mixing bowl.

Step 3

In another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, Mount Gay rum, vanilla extract, and a generous grating of fresh nutmeg. Pour eggnog mixture over bread cubes.

Step 4

Spray a 12-hole muffin tin with cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. Place the filled muffin tin into a roasting pan. Transfer to the preheated oven and carefully pour enough hot water into roasting pan to come up half way.

Step 5

Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean when inserted into center.