Eggnog Bread Pudding Recipe (2024)

FAQs

Can I use eggnog instead of milk? ›

Or add a little holiday cheer to pancakes or waffles by simply swapping out the regular milk with the same amount of eggnog. It's a good thing maple pairs so well with the flavors of eggnog! If you just want to keep it simple, use up some of that eggnog by swapping it for your usual coffee creamer.

Boozy eggnog will also continue to thicken in the fridge as it ages.

At its core, eggnog is an emulsion of milk and/or cream, sugar, and, yes, eggs. Unlike in an egg cream—a similar old-timey drink that actually gets its name from the foamy, whipped egg white-like texture achieved by mixing seltzer and dairy fat—the “egg” in eggnog is very, very real.

Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!

Refrigerated eggs with clean, uncracked shells can still be contaminated with Salmonella bacteria. Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe.

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

And with the recommended serving size a paltry half a cup, eggnog is easy to over-indulge. High in fat and sugar, a single serving contains one-third of the fat Americans should eat daily.

Eggnog high fat content makes it an important heartburn trigger beverage especially when alcohol is added. Houston reflux specialists recommend consuming Eggnog in moderation to enjoy a heartburn free holiday.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.

What do you call eggnog with alcohol? ›

Rumchata Eggnog is an alcoholic beverage made with eggnog and RumChata® served in a glass with a cinnamon-sugar rim. It's the perfect co*cktail to serve at your Christmas and New Year's Eve parties!

There are a couple of reasons that store-bought 'nog will never taste as good as home made. First off, homemade eggnog gets its thickness and flavor from real eggs, but compared to other ingredients in commercial eggnog, eggs are expensive.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

Homemade eggnog has a custardy texture (a dozen eggs, remember). But instead of adding more expensive eggs, food manufacturers rely on additives like this seaweed extract to thicken their beverage to a familiar consistency. This ground-up endosperm of the guar bean is used here as another thickener.

The role of sugar in eggnog

Sugar's addictive properties have been studied, and ice cream mix used to make eggnog contains its fair share, both from the milk sugar lactose and from added sugars.

Traditional homemade eggnog is made of milk or cream, sugar, raw eggs, one or more alcoholic spirits, and spices, often vanilla or nutmeg and in some recipes, cloves. Some recipes call for the eggs to be separated so that the egg whites can be whipped until they are thick; this gives the drink a frothy texture.

Instead of pouring my usual whole milk over my oatmeal, I go for the eggnog instead. Bonus: there's no need to add any kind of sweetener.

Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream into a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal.

Basically eggnog, while fatty, isn't quite creamy enough to hold peaks on its own. That means you'll need about 1/2 cup eggnog for every cup of heavy cream. Even that will change slightly depending on the consistency of your nog.