Eggnog Bread Pudding Recipe (2025)

FAQs

Can I use eggnog instead of milk in baking? ›

Bake with it: Just like you can add eggnog to any breakfast dish or beverage that originally called for milk or cream, the same goes for your baked goods. Try making this loaf cake from The Kitchn or baking some cupcakes for your upcoming New Year's Eve shindig.

The most basic difference is that boiled custard is heated while true eggnog isn't. Both are made with milk, half and half, or cream, eggs, sugar, and usually a little vanilla. However, eggnog is very fluid and creamy because it hasn't been heated. Custard becomes thicker as it is heated, as the eggs cook.

Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.

Top each glass with a dash of nutmeg (freshly grated is best) and a pinch of finely grated orange zest. Serve and enjoy, preferably near a crackling fireplace.

Eggnog is very sweet and creamy, somewhat like a custard. Some have a little bit of sweet spice thanks to the cinnamon added to eggnog. You can also add vanilla to your drink for a special touch in your drink.

Vodka? Try vanilla vodka or a homemade infusion with some seasonal spice like cinnamon or ginger. Most eggnog recipes can work with any of the three common spirits.

While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval Britain “posset,” a hot, milky, ale-like drink. By the 13th century, monks were known to drink a posset with eggs and figs.

Some say the word eggnog comes from noggin, a type of wooden mug used in the middle ages. Noggin was also a word for a type of beer, possibly derived from the other meaning, as the beer may have been consumed from a noggin and become linguistically paired with the vessel.

"Tom and Jerry is a form of hot eggnog [cocktail] that was once popular." The Tom and Jerry was invented by British journalist Pierce Egan in the 1820s, using brandy and rum added to eggnog and served hot, usually in a mug or a bowl. It is a traditional Christmastime cocktail in the United States.

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.

How to tell if eggnog has gone bad? ›

The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.

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 you may typically reach for a bottle of rum or whiskey for eggnog, amaro and tequila are also good options. Some people who use reposado tequila in their eggnog like to complement it with an Amontillado sherry.

Best Eggnog to Spike: Southern Comfort Traditional Eggnog

It's not all that surprising that the team behind Southern Comfort whiskey knows how to make a booze-friendly eggnog. “This is thick, rich and pleasantly sweet thanks to baking spices,” one editor said.

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.

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.

Adding the milk to the eggs in small increments and blending thoroughly after each one helps ensure a smooth custard. To prevent curdling, do not heat custard beyond 160 degrees.

However, modern milk punch consists of milk or heavy cream, nutmeg, sugar, and vanilla extract, excluding eggnog's required egg. This is why eggnog is sometimes known as egg milk punch.

Eggnog contains not less than 6 percent milkfat and not less than 8.25 percent milk solids not fat. The egg yolk solids content is not less than 1 percent by weight of the finished food. The food shall be pasteurized or ultra-pasteurized and may be homogenized.