Nellie's Free Range Eggs


Egg Nog Bread Pudding with Buttered Rum Sauce

My 3 Monsters

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


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


  1. Place cubed bread in a large mixing bowl.
  2. In a separate bowl combine egg nog, half & half, eggs, sugar, nutmeg, vanilla, and salt. Whisk to combine.
  3. 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!
  4. When you are ready to bake: Preheat oven to 350 degrees.
  5. Spoon the bread mixture into individual ramekins or into a 9 x 13 baking dish. I filled about (12) 7-ounce ramekins.
  6. 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.
  7. Remove from oven and allow to cool slightly.
  8. 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.
  9. Drizzle warm sauce over warm bread pudding and a dollop of whipped cream.  Serve immediately.


Bake Time 35 – 40 Minutes

Total Time 3 Hours


12 Cups