Egg Nog Bread Pudding with Buttered Rum Sauce

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prep time 1.5 hours
cook time 40 minutes
yield 12 servings


When you want something for a special breakfast or brunch, try this amazing recipe.

BY:My 3 Monsters


For The Pudding:

  • 2 loaves challah bread, cut into 1-inch cubes
  • 2 cups egg nog
  • 1 cup half & half
  • 5 large Nellie’s Free Range Eggs
  • 2/3 cup sugar
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • Whipped cream for garnish

For Sauce:

  • 1/2 cup Nellie's Free Range Unsalted Butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup egg nog
  • 1/2 teaspoon rum extract


  • Place cubed bread in a large mixing bowl.
  • In a separate bowl combine egg nog, half & half, eggs, sugar, nutmeg, vanilla, and salt. Whisk to combine.
  • Pour liquid mixture over the cubed bread and stir to combine. Allow to sit in refrigerator for at least 30 minutes. Several hours is better!
  • When you are ready to bake: Preheat oven to 350 degrees.
  • Spoon the bread mixture into individual ramekins or into a 9 x 13 baking dish. I filled about (12) 7-ounce ramekins.
  • Place ramekins on a baking sheet and bake for 35-40 minutes, (45-50 if using a 9 x 13 pan) until center is set and top is golden brown. If the top begins to get too brown, tent with foil for the remainder of baking time.
  • Remove from oven and allow to cool slightly.
  • While the bread pudding is baking, prepare sauce: Heat butter, sugars, and egg nog in a sauce pan over medium heat. Bring to a boil, stirring constantly. Allow to boil several minutes until it begins to thicken. Remove from heat and stir in rum extract.
  • Drizzle warm sauce over warm bread pudding and a dollop of whipped cream. Serve immediately.
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