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.

It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name).

“The most recent estimates indicate that about three out of every 10,000 eggs is positive for salmonella,” Schaffner said. “This means the risk from any individual egg is low, but of course the more eggs you combine, the higher the risk.” Pasteurization is one of the keys to avoiding salmonella poisoning from eggnog.

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.

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.

If folks are a bit squeamish, best of luck trying to talk them into drinking something composed of raw eggs and dairy which expired a long time ago. But just three weeks aging at around 14 percent ABV causes the booze to sterilize any potential pathogens.

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.

Why is eggnog so expensive this year? ›

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 is made with 'heavy' ingredients that, eaten in exclusion of anything else, might cause stomach distress,” registered dietitian Barbara Ruhs said. “Cream is full of fat and that takes longer to digest.

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.

It is first attested in medieval England in the 14th century. Although the treat originated in Britain, the term eggnog first appeared in Britain's North American colonies—soon to be the United States—in 1775.

Even though the kingship between rompope and eggnog is indisputable, there is a slight difference between these two hearty drinks: The traditional eggnog recipe called for whole eggs, whereas rompope just called for egg yolks—hence the very distinctive hues of each drink.

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.