For the bread pudding:

• 1 loaf (22 ounces) brioche or challah bread, cut into 1-inch cubes
• 2 cups eggnog
• 1 cup heavy cream
• 4 large Nellie’s Free Range Eggs
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• Whipped cream for garnish, optional (see notes)

For the sauce:

• 1/2 heavy cream
• 2 tablespoons rum
• 1/2 cup (1 stick) Nellie's Free Range Unsalted Butter
• 1 cup brown sugar
• Pinch of salt

To make the bread pudding:

• In a large mixing bowl, combine eggnog, cream, eggs, sugar, cinnamon, nutmeg, salt, and vanilla. Whisk until well combined.
• Add cubed bread to your mixing bowl and toss with a large spoon or spatula until the bread is thoroughly coated and the majority of the liquid has been absorded (there will still be a small puddle in the bottom of the bowl).
• Allow mixture to soak in refrigerator for 45-60 minutes.
• Near the end of the soak time, preheat your oven to 350F.
• Lightly grease a 9" x 13" pan. Pour bread mixture into the pan, scraping any remaining liquid into the pan as well, and spread it out into an even, solid layer (see notes). Do this as gently as possible, and avoid squishing the bread down.
• Bake for 45-50 minutes until the whole pan has puffed up, all the custard looks fully set (no liquid), and the top is golden brown. If the surface starts to get too dark before your pudding is done, loosely tent it with aluminum foil for the rest of the bake.
• Remove from the oven and allow to cool for 10-15 minutes (the pudding will deflate as it cools). While the bread pudding is cooling, prepare the sauce.

To make the sauce:

• Combine cream and rum in a small bowl. Set aside.
• Heat butter, sugar, and salt in a sauce pan over medium-high heat, stirring frequently to encourage the butter to melt.
• Once butter is fully melted, whisk the mixture together vigorously until the butter and sugar are fully combined, and no pockets of melted butter remain around the edges. Bring to a boil, stirring frequently.
• Once at a boil, gently stream in the cream and rum mixture while whisking to combine. Be extra careful as your sauce will sputter and pop a bit as you do this. Let boil for 6 minutes until the sauce has significantly thickened. If it starts popping excessively, turn down your heat to maintain a slow boil.
• Drizzle warm sauce over warm bread pudding immediately. Serve warm with a dollop of whipped cream if desired and enjoy!

Nellie’s Notes:

To make sweetened whipped cream: combine 1 cup heavy cream, 2 tablespoons sifted confectioners’ sugar, and 1/2 teaspoon vanilla extract in a small bowl. Beat with a whisk (by hand or using a mixer) until stiff peaks form (yield: 2 cups sweetened whipped cream).

If you prefer to bake this pudding in individual ramekins, you can! We found it filled about twelve 7-ounce ramekins as a guide. To bake the ramekins, place them on a baking sheet for easy transfer in and out of the oven. Please note, your baking time will likely be closer to 35-40 minutes, but you can go by the same visual cues listed in the recipe to determine when your particular puddings are done.

This sauce is best if served immediately, but if it does cool and set up on you, you can reheat it in the microwave in 20 second intervals, stirring after each, until it's pourable again.