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You know the holiday season has arrived when you spot that first batch of Nellie's Free Range Eggnog at the grocery store. And while it's fantastic on its own, did you know that you can make the most amazing baked goods with the beloved seasonal beverage? It's the star of the show in this eggnog bread pudding with buttered rum sauce, complete with an extra dash of cinnamon and nutmeg.
BY:Nellie's Kindness Crew (adapted from My 3 Monsters)
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.
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