Eggnog Bread Pudding Recipe (2024)

FAQs

Can I use eggnog instead of milk? ›

In fact, eggnog can be substituted into most recipes that call for a good portion of milk – see what options you like best! Add it to beverages: Surely, if you're an eggnog fan, you've tried Starbucks' featured holiday latte.

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.

Low calorie flavorings like orange zest, vanilla and cinnamon can also give your homemade eggnog a boost. Bottom Line: Make your own eggnog so you can control the quality and the amount of the ingredients – especially the high calorie ones.

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.

Century eggs prepared in traditional ways are generally safe to consume.

The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.

Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.

Canadian chef Heidi Fink states that one of the reasons people are making less homemade eggnog is that the beverage is expensive to make, due to its use of substantial quantities of cream, eggs, and spirits. Concerns about the safety of raw eggs may be another reason for the decline in homemade eggnog making.

What did eggnog used to be called? ›

It is believed that eggnog began in Europe. As early as the 13th century, medieval monks in Britain were known to drink "posset," a warm ale punch with eggs and figs. Over time, this likely merged with the various milk and wine punches often served at social gatherings.

Inflation drives up price of Christmas dinner, eggnog. Your Christmas meals with all the fixings, including eggnog and ham, cost around 16.4% more than last year with inflation.

Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.

Spiced Rum

And one sip will be all the proof you need that rum isn't just for tiki drinks. With flavors like vanilla, cinnamon, and clove taking center stage and a full-bodied creamy texture, spiced rum is a natural BFF for eggnog.

Brandy: Makes the Most Traditional Eggnog.

I used eggnog in place of buttermilk and whole milk in the recipe. Doing so gives the cake a gently spiced holiday flavor!

Here's a great way to hold onto holiday flavor by substituting egg nog for milk with your favorite hot or cold cereal. Just click either picture on this page for a complete, easy to follow step-by-step picture book recipe. Here's a picture showing all you need to make it.

What does eggnog taste like? It's sweet, rich, and very creamy. Think of a glass of custard or melted vanilla ice cream! But it also has a slightly spiced flavor thanks to the cinnamon and nutmeg.

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.