Whisk together half-and-half, brown sugar, cinnamon, nutmeg, vanilla, salt, and eggs in a large bowl.

Add melted butter and vanilla.

I had a few loaves of bread that I needed to use before they went stale. I used white, whole wheat, and cinnamon swirl. You can use whatever kind of bread you have around.

Add the custard to the bread. Add pecans. Let stand for 10 minutes.

Fill muffin tins with paper liners (make sure you spray the inside with cooking spray) 2/3 of the way full. I used panettone wrappers that I had leftover from last year.

Bake in a preheated 350 degree oven for about 25 minutes. Let cool for a few minutes, then sprinkle with powdered sugar.

To make the eggnog syrup, add the butter, eggnog, sugar, cinnamon, and nutmeg to a saucepan. Bring to a boil.

Remove from heat and add vanilla, rum, and baking soda.