Holiday Eggnog Pudding Recipes
HOLIDAY EGGNOG PUDDING
Ring in the holidays with this creamy treat that pairs extra-thick pudding crunchy cookie crumbs. "The individual servings look so festive yet come together quite easily," writes Mesa, Arizona's Anita Beaty.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Crush four cookies; set remaining cookies aside for garnish. In a small bowl, combine the crushed cookies, graham cracker crumbs and butter. Divide among eight serving dishes., In a large bowl, beat cream cheese until smooth. Gradually beat in 1 cup eggnog. Add the milk, pudding mix, extract, nutmeg and remaining eggnog. Beat on low speed for 2 minutes or until thickened. , Spoon about 3/4 cup into each dish. Cover and refrigerate for 8 hours or overnight. Garnish with whipped topping and reserved cookies.
Nutrition Facts :
EGGNOG PUDDING
For dessert in a hurry, I jazz up pudding mix to create this delicious pudding. The recipe is easy to double and serve in a no-fuss graham cracker crust.-Kim Jorgensen, Coulee City, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the first four ingredients. Beat for 2 minutes. Spoon into individual dishes. Sprinkle with nutmeg if desired.
Nutrition Facts :
HOLIDAY EGGNOG
Light up the night with a Holiday Eggnog. Instant vanilla pudding, fat-free milk and rum extract combine for a Holiday Eggnog that's great for all your festive gatherings.
Provided by My Food and Family
Categories Home
Time 5m
Yield 8 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Beat pudding mix and 2 cups milk in large bowl with whisk 2 min. Add remaining milk, evaporated milk and extract; mix well.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
EGGNOG AND APPLE BREAD PUDDING
What to do with some Christmas party leftovers. Cooking times are approximate, so keep an eye on it. This recipe was created after party leftovers yielded a pan of homemade rolls and over a gallon of leftover store-bought eggnog. It made a lovely breakfast paired with a vegetarian sausage.
Provided by Esther Y. Smith
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
- Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
- Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
- Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 21.4 g, Cholesterol 125.5 mg, Fat 10.5 g, Fiber 1 g, Protein 6.6 g, SaturatedFat 5.6 g, Sodium 181.1 mg, Sugar 10 g
HOLIDAY EGGNOG RICE PUDDING
Steps:
- On the stovetop in a heavy bottomed saucepan, bring 3 1/2 cups of prepared eggnog to a boil. Add the pumpkin pie spice and nutmeg.
- Dissolve the 2 Tbsp cornstarch in the remaining 1/2 cup of prepared eggnog. Whisk until no lumps remain. (See Cook's note)
- Once the eggnog comes to a boil on the stovetop, drizzle the dissolved cornstarch-eggnog mixture into the bubbling eggnog whisking constantly until thickened. This should happen quickly. Immediately lower the heat to prevent boiling over. (Repeat, using just enough milk to dissolve the corn starch, if you'd like it to be thicker.)
- Remove the saucepan from the heat and add the remaining ingredients. Mix well.
- Divide into serving dishes.
- Garnish with additional orange zest, if desired.
- Chill for 2-3 hours.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 39 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 75 mg, Sodium 142 mg, Fiber 1 g, Sugar 18 g, Calories 234 kcal, UnsaturatedFat 3 g
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Servings 4Total Time 3 hrs 15 minsCategory Dessert
- In 2-quart heavy saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in eggnog and egg yolks with whisk. Cook over medium heat, stirring constantly, until pudding thickens and coats back of spoon, about 5 minutes. Remove from heat; stir in bourbon. Spoon into small bowl. Place plastic wrap directly on surface of pudding. Refrigerate until set, about 3 hours.
- Just before serving, in chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Divide pudding evenly among 4 serving bowls. Top each with whipped cream; sprinkle with nutmeg.
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Estimated Reading Time 5 mins
- Place sugar, cornstarch, salt, and cinnamon in a medium-sized pot. With a whisk, stir in the eggnog and egg yolks until combined.
- Set heat to medium and whisk constantly until pudding is thickened and it coats the back of a spoon, about 5-8 minutes.
- Pour pudding into a medium-sized bowl, and place plastic wrap on top, touching the top of the pudding. Place in the fridge to set, 3 hours.
- Divide among four small glasses, top with cinnamon whipped cream, and garnish with more ground cinnamon, both optional. Or, use in your favorite desserts!
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- Stir together sugar, cornstarch, and nutmeg in large pan over medium heat. Stir in eggnog and egg yolks.
- Add cinnamon sticks. Heat, stirring often and scraping bottom, until thickened and simmer starts. Remove from heat immediately. Discard cinnamon sticks and stir in 3 tablespoons vanilla.
- Pour into large bowl and cover with plastic wrap directly over surface. Refrigerate 4-6 hours, until cooled and set.
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Estimated Reading Time 5 mins
- In a 2-quart heavy saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in eggnog and egg yolks until well combined. Set over medium-low to medium heat and cook, stirring constantly, until pudding bubbles and thickens. It is done when it coats a spoon, which should take about 5 minutes.
- Remove pot from heat and stir in 1 teaspoon vanilla. Transfer pudding into a medium bowl, placing plastic wrap directly on the surface of the pudding (to prevent a skin from forming). Refrigerate until set, at least 3 hours.
- Just before serving, beat chilled heavy cream at medium speed until soft peaks begin to appear. Sprinkle powdered sugar and remaining 1/2 teaspoon vanilla over the whipped cream and beat at medium-high speed until stiff peaks form (but do not overbeat or you will end up with butter). Divide pudding between four small glasses or bowls. Top with whipped cream and garnish with a sprinkle of nutmeg (or, if desired, you may garnish with holiday sprinkles).
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- Sift sugar, cornstarch, salt and nutmeg into a medium saucepan and whisk together. Add egg yolks and whisk until combined and smooth.
- Place saucepan on the stove and heat on medium heat and cook, stirring constantly until the mixture is thickened and begins to boil, 8-10 minutes. Mixture should coat the back of a spoon. Allow to boil for an additional 30 seconds.
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Estimated Reading Time 3 mins
- Combine cooked rice, milk, eggnog, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla. Cook until just about all of the milk is absorbed (maybe 45 minutes or so) and pudding is thick.
- Stir in 1 tbsp additional eggnog to each dish before serving. Garnish with whipped cream and grated nutmeg.
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- In a mixing bowl, stir together the egg nog and chia seeds. Let it sit for 10 minutes, then stir again once the seeds have started to gel.
- Cover the bowl and place it in the refrigerator to chill for at least one hour or overnight. I usually prefer a minimum of 4 hours to let the chia seeds gel properly.
- Remove the eggnog chia pudding from fridge and give it a good stir. Split the chia pudding into 4 cups, add toppings, spices, and enjoy!
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