Eggnog Bread Pudding Recipe (2024)

FAQs

What kind of alcohol do you put in eggnog? ›

Choose The Right Spirit

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.

Non-alcoholic eggnog: Consume within 1 day. Eggnog with 1/2 to 1 cup liquor: Refrigerate for several days. Eggnog with 1 1/2 cups liquor: Refrigerate for several weeks in a sealed glass container or mason jar, where it will continue aging and thicken up quite nicely.

Is Eggnog Served Hot or Cold? Eggnog is traditionally served as a punch at parties, and as such, is usually chilled or room temperature. However, warmed eggnog is also a delightful treat. In this case, we say "to each your own!" Enjoy your eggnog however you like it.

I just finished filling up a 12 cup container to the brim with Alton Brown's aged eggnog recipe. The recipe includes 3 cups of mixed alcohol that all have 40% ABV. So the total alcohol amount should be 40% of 3 cups = 1.2 cups of alcohol in a volume of 12 cups, or 10% ABV.

Can I mix volka with eggnog? Assuming you mean vodka, sure. Personally I'd suggest adding dark rum or bourbon or brandy to your eggnog - spirits that add flavor as well as 'punch' - but vodka works just fine.

It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. Store homemade eggnog in the fridge for up to one week.

Whiskey and bourbon are also great matches for this subtly spiced sip. Both of these spirits work well with holiday flavors like vanilla and spice, so adding a dram to your mug of eggnog is as natural as pairing peppermint with chocolate. Be sure to use a good whiskey that you enjoy sipping on its own.

Avoid white rum because it's too light and transparent. Instead, choose a gold or aged rum. For a fun twist similar to rye whiskey, go with spiced rum.

The chemicals present in the process turn the yolk a dark grey-green color and the egg white a translucent brown. When the aging process is complete, the eggs can be eaten on their own or used as an ingredient in a dish.

What makes eggnog unhealthy? ›

“While there are different eggnog recipes, most eggnog will typically contain high amounts of fat from cream and milk, and added sugar for sweetness,” said Cohn. The American Heart Association recommends that people consume no more than 5% to 6% of calories from saturated fat every day to support heart health.

Whipping egg whites into a meringue makes for an extra-light and frothy eggnog. Beating the yolks until they're ribbony ensures that they fold smoothly into the whipped whites, resulting in smoother eggnog.

And while chocolate cake is at the top of the list of desserts that pair well with eggnog, you can't go wrong with any sweet. Pumpkin pie and apple crumble are the next two on the list.

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.

Luckily, you can freeze eggnog and enjoy it safely past the holiday season. In fact, the sweet, custardy liquid is great to keep on hand to add extra flavor to recipes or speed up a quick and convenient breakfast (like this Eggnog French Toast Casserole).

What Kind of Rum Goes Best with Eggnog? “I like something with a little bit more body and flavor than say, just like a silver [or white rum],” says Chamberlain. “Those are good, but I feel like you can bring more to the party—the party being eggnog.” That's why he prefers a spiced rum or an aged rum.

Adding liquor as you serve the eggnog works very well. Brandy is very good in eggnog, especially when powdered nutmeg is sprinkled on top. Some people add rum.

Eggs, milk, and alcohol were expensive in early Britain. Food historian Frederick Opie notes that the aristocracy used to drink their eggnog warm during the cold weather, and added spices and alcohol like brandy and sherry to preserve it. In the 1700s, rum from the Caribbean was the American eggnog alcohol of choice.

No. According to the University of Minnesota Extension, "eggs must be cooked to 160 degrees F to kill Salmonella that may be present. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill it completely." However, if you use pasteurized eggs, no further cooking is necessary.