Eggnog Pudding Shots Recipe 415

EGGNOG PUDDING

Steps:

• Mix dry pudding mix in a bowl with cinnamon, nutmeg, cloves, and ginger until well blended. Whisk in milk, stirring 2 minutes, or until no lumps remain.
• Pour pudding into serving dishes and refrigerate 2 hours, or until set.

EFFORTLESS EGGNOG

Steps:

• In a large bowl, whisk 3/4 cup milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in the remaining milk. Refrigerate until serving.

EGGNOG PUDDING

Steps:

• In a bowl, combine the first four ingredients. Beat for 2 minutes. Spoon into individual dishes. Sprinkle with nutmeg if desired.

EGGNOG PUDDING SHOTS RECIPE - (4.1/5)

Steps:

• Using an electric mixer, combine cold egg nog with instant pudding mix, and slowly add both alcohols until fully incorporated and lumps are gone (about 2 minutes). Remember...because of the alcohol, mixture will be slightly "runnier" than normal pudding. That's where the extra creamy Cool Whip comes in! Gently *fold* in Cool Whip (don't whisk, and avoid over-stirring) until everything is smooth and mixed together. Refrigerate or freeze until ready to serve. (Freezer for a soft-serve effect, fridge for more of a pudding consistency). Spoon pudding into glasses and top with a sprinkle of freshly grated nutmeg.

NON-ALCOHOLIC EGGNOG

Steps:

• Separate the eggs and place the yolks in a bowl. The whites can be placed in another bowl, covered, and refrigerated for use later in another recipe.
• Add sugar to the yolks and use a hand blender or whisk to whisk them together till pale and creamy.
• Heat milk and cream in a saucepan and bring it to a gentle simmer. Now slowly whisk the milk mixture into the egg mixture. Make sure to add the milk mixture in a thin, steady stream so that you don't scramble the eggs. Keep whisking continuously till all the milk is whisked in.
• Transfer the mixture back to the saucepan and cook on medium heat till the eggnog thickens to your desired consistency. Keep stirring as it heats to keep it from sticking to the bottom.
• Serve immediately or refrigerate for up to 3 days.

EGGNOG BREAD PUDDING

Steps:

• Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
• Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
• Preheat oven to 350 degrees.
• Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
• Add raisins and stir until combined.
• Divide mixture between 2 prepared dishes, spreading evenly.
• Sprinkle each with 1 teaspoon nutmeg.
• Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
• Bake until knife inserted in center comes out clean, about 1 hour.
• Serve pudding warm with vanilla ice cream or whipped cream, if desired.

QUICK, EASY AND FAT FREE EGGNOG PUDDING

Steps:

• Beat pudding mix, eggnog and brandy together in a bowl with a wire whisk or hand-held mixer for two minutes.
• Pour into four serving dishes and chill. Pudding will be soft-set and ready to eat within five minutes.
• Garnish with nutmeg and serve!