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).

Don Schaffner, a Rutgers distinguished professor and extension specialist in Food Science, the worry is not so much about the eggs and more about eggnog's milk and cream. “The risks from raw dairy are more well established,” he said. Those risks include salmonella but also listeria, e. coli and campylobacter.

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.

“That's because all of these can compound into a difficult-to-digest situation, requiring digestive enzymes like lactase, sucrase and alcohol dehydrogenase to kick into high gear all at the same time. This could lead to gas, diarrhea, cramping or abdominal pain within 30 minutes to a few hours after drinking.”

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 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 does eggnog upset my stomach? ›

“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.

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.

Brandy: Makes the Most Traditional Eggnog

For the most traditional holiday experience, reach for brandy (specifically, Cognac) to spike your 'nog. It's important to note, though, that both brandy and eggnog are quite sweet.

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.

Beating eggs and sugar together

If you mix sugar into the yolks without whipping them first, you risk creating a chunky and unappealing texture in your eggnog. The key is to first thoroughly whip the egg yolks until they are smooth and well-aerated.

If you're using eggnog in place of milk in a recipe, it's OK to use the reduced-fat variety, but stick with full-fat nog if you're replacing cream. Also, O'Connor noted, you may want to reduce the sugar when substituting eggnog in recipes, since it's much sweeter than milk or cream.

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.

it's sort of like a vanilla ice cream spiced with nutmeg, if it was liquid. If you made a milk shake out of heavy cream and rum raisin ice cream (sans raisins because you're not a heathen) and sprinkled some cinnamon in it, you'd have a decent approximation. Literally no egg like taste.