Eggnog Pudding Food

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.

YUMMY EGGNOG PIE

Steps:

• In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
• In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

EGGNOG-PANETTONE BREAD PUDDING

Steps:

• Preheat oven to 475 degrees F.
• Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
• For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
• Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
• Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
• Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
• Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.

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.

HOLIDAY EGGNOG

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.

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.

EGGNOG RICE PUDDING

Steps:

• Combine the cooked jasmine rice and the eggnog in a medium sized pot. Bring to a boil over medium heat, stirring occasionally as the mixture heats up.
• Reduce the heat to low for a gentle simmer, leaving the pot uncovered. Stir every few minutes.
• Let simmer for at least 20 minutes. The longer you cook it, the thicker it will be. Keep in mind that rice pudding will also thicken quite a bit as it cools. When in doubt, take it off the heat and see how thick it gets as it cools down a bit. If it's not thick enough for you, simply bring it back to a simmer for another 5 minutes.
• Serve warm or cold. Sprinkle on cinnamon just before serving.

EGGNOG PANNETONE PUDDING

Steps:

• Mix together the cubes of panettone, eggnog and the rest of the ingredients, except for the butter.Let the mix rest for 2 to 3 hours, or until the cake cubes are well saturated. Remove excess liquid, if needed.Preheat the oven to 375°F (190°C).Generously butter the bottom of a round cake tin (8 to 9 in in diameter).Transfer the mix into the tin and press firmly.Place on a baking sheet and cover the pudding dish with aluminum foilPut in the oven for 45 to 60 minutes.During the last 15 minutes of cooking, raise the heat to 425°F (220°C) and remove the aluminum foil.Pour a dash of eggnog into the pudding and add 2 knobs of butter.Finish cooking uncovered.Allow to cool almost completely before removing the pudding from the tin.

CREAMY EGGNOG PUDDING

Steps:

• Heat 2 cups of the milk in a medium saucepan over medium heat until it just begins to simmer.
• In a heatproof bowl, whisk together sugar, tapioca and nutmeg. Whisk in egg yolks until mixture forms a thick yellow paste, then whisk in remaining 1/2 cup milk until smooth.
• Whisk some of the hot milk into the yolk mixture, 1/4 cup at a time, whisking constantly (this will temper the egg yolks rather than cook them). When about half of the milk has been added and yolk mixture is warm to the touch, return entire mixture to the saucepan. Whisk over medium heat until mixture thickens and starts to bubble, then cook for 2 minutes more, whisking constantly so custard stays smooth and does not burn. Remove from heat and stir in butter, followed by bourbon and vanilla.
• Pour pudding into a heatproof bowl or serving dish. Cover with plastic wrap, pressing the plastic wrap onto the surface of the pudding to prevent a skin from forming. Chill for 2 hours or more.
• To serve, crumble some vanilla wafer cookies into individual bowls or serving dishes. Top with a spoonful of pudding, followed by a dollop of whipped cream and a pinch of fresh nutmeg.