Eggnog Bread Pudding Recipe (2025)

FAQs

Does eggnog thicken as it ages? ›

Boozy eggnog will also continue to thicken in the fridge as it ages.

Make sure you're baking your bread pudding long enough. If you don't let it cook for the entire bake time, you may find the mixture hasn't set yet and is runny.

Bread pudding's magic is how the old, dried bread can be re-invigorated with a mixture of milk, eggs, and sugar that it soaks up like a sponge, but when the eggs aren't properly beaten you have a separation of the beaten yolk from the beaten whites which gives you the scrambled egg look and flavor.

Soaking the bread pudding

To avoid dry bread, you need to let the bread soak in the custard for 10–30 minutes before baking it. You don't have to do anything to it during that time, except turn it over once with a spatula, but it's just a waiting game.

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.

Eggnog high fat content makes it an important heartburn trigger beverage especially when alcohol is added. Houston reflux specialists recommend consuming Eggnog in moderation to enjoy a heartburn free holiday.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

Bread pudding is best served right away after it's finished baking. However, leftovers can be kept for up to 5 days refrigerated and can be reheated in the microwave.

Figuring out when to take it out of the oven proved a little more difficult. After two score or more of tests, we determined that the bread budding should wobble like a Jell-O mold when removed from the oven--it will continue to cook after removal.

The reason you want day-old or stale bread is because you'll want the bread to soak up the batter/custard of the bread pudding mixture.

Why does my bread pudding fall after bringing out of the oven? ›

Not allowing it to rest after baking

It is usual for bread pudding to somewhat collapse when it goes from the oven to the room temperature air, but you surely don't want to further contribute to it becoming flat. Therefore, don't dish it out too quickly.

to make something seem larger, more important, better, or worse than it really is: We all know insurance claimants who have over-egged the pudding to increase their payouts. It would be overegging the pudding to describe the system as universally popular.

To check the inside to see if all the liquid has been absorbed, insert a knife into the middle of the pudding and create a small hole by pushing the bread to the side: If liquid begins oozing into the hole, it's not yet ready. If there's no liquid oozing, it's good to go. Read the original article on Tasting Table.

The basin is wrapped in a layer of foil to help prevent the lid from popping off during steaming. This should keep the pudding watertight, but if the water in the pan boils too hard then it can still seep into the pudding basin.

A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. Additional ingredients sometimes used as a thickener include gums that are soluble in cold water, such as carrageenans and alginates.

While fresh eggnog is simple, smooth, and, well, fresh-tasting, aged eggnog is much more aggressive. The booze comes out stronger, and there are medicinal, almost minty flavors that people will pick up on—almost as if you've spiked your eggnog with an herbal liqueur, like Fernet-Branca.

lumpy texture. spoiled milk smell. color change from beige or mild yellow.

The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.

The difference between the two varieties is that “old fashioned” eggnog is creamier and more strongly spiced than “classic,” Darigold spokesperson Erin Byrne said. “Classic” eggnog has 6% butterfat and is spiced with nutmeg, whereas “old fashioned” eggnog has 7% butterfat and is spiced with nutmeg, cinnamon and ginger.