• Preheat oven to 350.
• Spray your loaf pan with non stick spray.
• In the bowl of an electric mixer cream together eggs, eggnog, rum extract, vanilla extract, sugar, vanilla and butter.
  2 eggs, 1 1/2 cups eggnog, 2 teaspoon rum extract, 1 teaspoon vanilla extract, 1 cup white sugar, 1/2 cup butter
• In a separate bowl, mix the dry ingredients: flour, pudding mix, baking powder, salt, and nutmeg.
  2 1/4 cup flour, 3.4 ounces instant French vanilla pudding mix, 2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg
• Add the dry ingredients to the wet ingredients a cup at a time until fully combined.
• If the butter doesn’t fully incorporate, don’t worry, it will melt down while it bakes.
• Pour bread batter into prepared loaf pan.
• Bake 45-50 minutes or until the top is golden brown and a stick comes out clean.
• Remove from oven and let sit 5 minutes to cool. Remove from pan and let cool completely on a wire rack.

Rum Glaze:

• In a small mixing bowl, combine confectioners sugar, eggnog, rum extract and vanilla extract and nutmeg. Mix until smooth. Pour over cooled eggnog bread.
  1 cup confectioners sugar, 3 Tablespoon eggnog, 1/2 teaspoon vanilla extract, 1/4 teaspoon rum extract