holiday — vegetarian

Egg Nog Bread Pudding with Buttered Rum Sauce

Egg Recipe Image
prep time 1.5 hours
cook time 40 minutes


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 C. egg nog
  • 1 C. half & half
  • 5 Nellie’s Free Range eggs
  • 2/3 C. sugar
  • ½ tsp. ground nutmeg
  • 1 Tbsp. vanilla extract
  • pinch of salt
  • whipped cream for garnish

For Sauce:

  • ½ C. butter
  • ½ C. sugar
  • ½ C. brown sugar
  • ½ C. egg nog
  • ½ tsp. 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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