6 Leftover Eggnog Recipes

Oh, Dear! Leftover eggnog again? Wait! Don't waste it by pouring it down the drain. There are many delicious leftover eggnog recipes where all that eggnog can be put to excellent use.

There are many times during the holiday season that we will serve that delicious eggy holiday drink called Eggnog. Once the Christmas holidays have ended, and the warm glow of the holidays is still lingering in the house, so is the leftover eggnog that's been almost forgotten in the fridge.

If you are like me, and you put together a big punch bowl full of eggnog for the house guests that came over for the holidays, you probably still have a few cups of that leftover eggnog sitting in the fridge too.

All of these leftover eggnog recipes are wonderfully easy to make. Just pick the recipes you like best and fix another treat for your family and friends.

There are many different eggnog recipes that are all very good, but basically eggnog is made with a lot of eggs, heavy cream, a little cinnamon, a dash of fresh grated nutmeg and liquor; such as brandy, bourbon or spiced rum, added to your liking.

These days, with our very busy holiday schedules, we just don't have the time to make homemade eggnog, but that's O.K! Buying pre-made eggnog from the dairy section of your local grocery store works just as well with a little extra doctoring.

The secret to serving fantastic eggnog from a store bought mix is to blend in vanilla bean ice cream, add a little cinnamon, a dash of freshly ground nutmeg and a bit of spiced rum and brandy to taste. No one will ever know that you didn't make it from scratch.

Note: You can also add a half block of the frozen vanilla ice cream to the punch bowl of eggnog to help keep the eggnog cold while adding to the richness of the eggnog.

Leftover Eggnog is Perfect for French Toast

Serves: 4 (2 pieces each)

This recipe can easily be cut in half for 2 or doubled for 8.

Ingredients:

1-1/2 c. leftover eggnog

4 large eggs

1 teaspoon vanilla

1 Tablespoon spiced rum (optional, but oh, so good)

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

Freshly grated nutmeg (or 1/8 teaspoon ground nutmeg)

8 thick slices challah, brioche, or other egg bread (1 inch thick)*

2 T. olive oil

2 T. butter (plus more for serving)

Powdered sugar

Maple Syrup

*

1. French toast always works the best with bread that is a few days old.

French or Italian bread can also be used. If the bread is fresh it won't

need to soak as long, but is not as good.

2. I made this batch with whole wheat bread because it was all I had

on hand. It was still good, but not as good as a good egg bread would be.

Leftover Eggnog French Toast Batter

1. Beat the eggs in a bowl with a wire whisk.

2. Whisk into the eggs; the eggnog, vanilla, salt, cinnamon, nutmeg and spiced rum.

3. When combined, pour batter into a 9-by-13-inch baking dish.

4. Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.

Note: If Using Fresh Bread....
If you are not using thick, 2-day old bread, then you will NOT need to let the bread soak this long. Instead, working in batches, soak a few pieces for about 5 minutes on each side.

Next, melt 2 Tablespoons melted butter with 1 Tablespoon of olive oil in a non-stick skillet.

The olive oil will prevent the butter from burning.

Cook on a medium-high heat, about 3 minutes per side, or until sides are brown and center is done.

With each batch, wipe the non-stick skillet out with a paper towel.

Additional butter and oil will be needed for each additional batch.

Preheat oven to 350 degrees. Grease a rimmed baking sheet with butter.

With a spatula, carefully transfer soaked bread to sheet.

Bake until the eggnog French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.

Remove the eggnog French toast from baking sheet with a thin metal spatula.

Meanwhile, pour maple syrup into a cruet and heat in the microwave for 1 minute on high.

Serve the eggnog French toast with a pat of butter on each piece; drizzle with the warmed maple syrup. If desired, sprinkle with powdered sugar. if you're a meat eater, add a side of bacon or sausage.

This recipe originally came from a Taste of Home magazine. I altered the recipe, but the original "Eggnog Bread Recipe" can be found on the Taste of Home Website

Yield: 2 loaves or 24 servings

Prep: 20 min. Bake: 40 min. + cooling

Ingredients:

3 cups all-purpose flour

1/2 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon freshly ground nutmeg

2 egg

1-1/2 cups eggnog

1 tsp. real vanilla

1 T. rum or brandy (or 1/2 tsp. extract)

1/4 cup unsweetened applesauce

1/4 cup melted butter (for healthier loaves substitute canola oil)

1 cup dried cranberries or CranRaisins

1 cup slivered almonds, toasted

Directions:

1. In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg.

2. In a small bowl, whisk the egg, eggnog, vanilla, rum, applesauce and butter or oil. Stir into dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and toasted almonds.

3. Grease two 8-in. x 4-in.* loaf pans with butter. Transfer the batter by spooning evenly between the two buttered pans.

4. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Because oven temperatures do vary, they may take longer to cook. Just keep checking with a toothpick until done.

5. Cool in the pans on a wire rack for 10 minutes. Remove from pans to wire racks and cool completely.

6. Once cooled, drizzle with eggnog icing (recipe below), then let icing set completely before wrapping loaves.

1/2 cup powdered sugar

1/4 tsp vanilla extract

Dash freshly grated nutmeg

2 to 3 tsp eggnog

Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency.

This video shows how really easy it is to make Eggnog Bread Pudding. The recipe calls for Hawaiian Portuguese Sweetbread that can now be bought in most grocery stores across the US. It is one of my favorites for bread pudding and for French Toast.

I love Bread Pudding! Using the leftover eggnog, along with leftover holiday bread, is a fantastic way to use the leftovers and have another wonderful treat for breakfast, a holiday brunch or for a dessert.

We usually have leftover King's Hawaiian Portuguese sweetbread which is what I use for this wonder eggy bread pudding. You can use whatever kind of bread or rolls that you have left over in your own home.

If you would like to try it with the Portuguese sweet bread, the King's Hawaiian brand is now sold in super markets all over the United States.

Ingredients:

4 egg

2 cups eggnog

1/4 cup sugar (I omit the sugar if using sweet bread as it is sweet enough without it)

1 t. nutmeg (if nutmeg was already added to your eggnog when you made it, just about 3 or 4 gratings of fresh nutmeg will do)

1 cup dried cranberries or raisins

6 cups of Portuguese sweet bread, torn into chunky pieces

1/4 cup melted butter (do not use margarine) + 1 t. to grease casserole dish

Directions:

1. Put eggs, eggnog, sugar (if using), nutmeg and cranberries into a mixing bowl. Whisk together.

2. Whisk in melted butter.

3. Add bread pieces and mix together with a wooden spoon.

4. Grease a casserole dish with butter

5. Pour bread mixture into greased casserole dish or a greased 11x9x3 cake pan.

6. Bake in 350 degree oven for about 40 minutes. Serve with or without whipped cream or ice cream. If using for breakfast, you may want to drizzle with a little maple syrup.

Note #1: Because Portuguese sweet bread is very light and fluffy, it will make a very custardy bread pudding. If using old french bread or croissants, add another 1/4 cup of eggnog.

Note #2: Visit the King's Hawaiian website for a Chocolate Bread Pudding Recipe that is excellent. I haven't tried eggnog in this recipe yet, but plan to next year!

Optional Sauce to Serve with the Leftover Eggnog Bread Pudding

Ingredients:

1/4 cup butter

1 cup packed light brown sugar

1 tablespoon all-purpose flour

1/8 teaspoon salt

1 cup water

1 tablespoon freshly grated orange zest

1/4 cup freshly squeezed orange juice

1/4 cup Grand Marnier

1/2 teaspoon vanilla

Directions:

Combine butter, brown sugar, flour, salt, water, zest, juice, Grand Marnier and vanilla in a heavy 2-quart saucepan; cook over medium heat while whisking until mixture is blended and thickens to a syrup. If it gets too thick; add a little more o.j or Grand Marnier.

Pour a small puddle of sauce on to center of serving plate. Top with a slice or spoonful of the Leftover Eggnog Bread Pudding. Drizzle over the top with a little more sauce and serve.

You may add whipped cream or ice cream as garnish for an added treat.

Makes: 12 muffins

Ingredients:

2 cups flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup eggnog

1/4 cup water

1/3 cup butter, melted

1 egg, beaten

1/2 teaspoon vanilla extract

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon ground cinnamon

1/2 cup chopped pecans, walnuts or almonds

1/2 cup dried fruit such as cranberries, apricots (chopped), or raisins

Directions:

1. Preheat oven to 400*F.

2. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl.

3. Fold in nuts and dried fruit, gently.

4. In a smaller bowl, combine remaining ingredients.

5. Add liquid to dry ingredients and mix until just moistened.

6. Pour batter in lined or greased muffin cups and bake about 15 minutes until toothpick inserted comes out clean.

Nothing could be simpler than substituting leftover eggnog for the milk in your baking mix pancakes and waffles.

Mix your batter using the eggnog; add 1/2 tsp. of cinnamon, along with some fresh grated nutmeg, and last but not least, add a touch of spiced rum to round out the flavors. Voila! An easy way to create a delicious breakfast and use up the eggnog.

Rachel Ray likes to use the leftover eggnog as the pancake syrup instead of in the pancakes. All you do is heat the syrup and the eggnog in a small saucepan on the stove and reduce it until it reaches a thick syrup consistency.

"Kick it up a notch," as Emeril loves to say, and heat up some blueberries and/or raspberries in your maple syrup and turn it into a decadent breakfast feast, with your favorite fruit flavored syrup. Add the fresh fruit to the eggnog batter too. [See Photo Below]

Another option for a wonderful eggnog pancake, French toast or waffle topper is to toast some pecans, mix them with the maple syrup; heat in a saucepan until the syrup is hot.

These waffles will remind you of cool summer mornings in Maine where the sweet, juicy blueberries grow in abundance. Original Recipe by Dorie Greenspan's Waffles: From Morning to Midnight Cookbook.

Makes: About 6 (6-1/2-inch) round waffles

Ingredients:

4 Tablespoons (1/2 stick) unsalted butter

1-3/4 cups all-purpose, unbleached flour

1-1/2 teaspoons double-acting baking powder

1/4 teaspoon baking soda

1/8 teaspoon ground cinnamon

1/3 cup sugar

1 cup plain yogurt

1 cup eggnog

2 large eggs

1 teaspoon pure vanilla extract

1 cup fresh blueberries (or use unsweetened frozen berries - do not thaw- or unsweetened canned berries, drained and patted dry

Maple syrup for topping

Directions:

1. Preheat waffle iron. If you want to hold the waffles until serving time, preheat your oven to 200°F.

2. Melt the butter; reserve. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and sugar.

3. In another bowl, vigorously whisk together the yogurt, eggnog, eggs, and vanilla. Gradually pour the liquid ingredients over the dry ingredients, whisking until all are just combined. Fold in the blueberries and the melted butter gently.

4. Lightly butter or spray the grids of the waffle iron, if needed. I due this even with the new non-stick waffle irons. You probably will only have to do this once. If the waffles do start sticking part way through the batch, spray the iron again.

5. Spoon out 1/2 cup of batter (or the amount recommended by your waffler's manufacturer) onto the hot iron. Smooth the batter almost to the edge of the grids with a metal spatula or wooden spoon. Close the lid and bake until browned and crisp.

Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch. They should be served on a warm plate with butter and gently warmed maple syrup drizzled over them.

Belgian Waffles are to die for. They are so wonderfully flavored, and even more so when a little eggnog has replaced the milk in the recipe, but it does take a special kind of waffle iron to cook these big fluffy waffles.

This particular Belgian Waffle Maker is one of Amazon's best sellers. It is eligible for free shipping through Prime if you are a Prime member.

This professional style waffle baker has double-sided, clamshell baking with a non-stick waffle surface that flips to provide uniform waffles with superb consistency.

This dessert is so easy to make, yet so impressive that I have had request to make it again.

Unfortunately, once the eggnog is gone.....it's gone until next year! (wink)

Servings: 12

Prep: 30 min. + chilling

Ingredients:

1 can (13-1/2 ounces) Pirouette cookies

1/2 cup graham cracker crumbs

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

2 cups cold eggnog

1-1/2 cups cold half-n-half or whole milk ( do NOT try to use a reduced fat milk; it will NOT work)

2 packages (3.4 ounces each) instant vanilla pudding mix

1/2 teaspoon rum extract

1/8 teaspoon fresh ground nutmeg

1 cup heavy whipping cream

Directions:

1. Cut each cookie into 22-1/2-in. sections; set aside. Crush remaining 1-inch pieces.

2. In a small bowl, combine the cookie crumbs, cracker crumbs and melted butter; press evenly onto the bottom of a buttered 9-in. springform pan.

3. In a large bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, pudding mixes, extract and nutmeg until smooth.

4. In another bowl; whip cream until stiff peaks form. Fold whipped cream gently into pudding mixture.

5. Spoon whipped cream-pudding mixture over crust. Cover with plastic wrap and refrigerate for at least 4 hours; preferably overnight.

6. Just before serving, remove sides of pan and arrange reserved cookies around dessert, pressing gently into sides.

7. Tie a decorative ribbon, gently around the diameter of the cookie fence for an elegant finishing touch.

Refrigerate leftovers.

Taste of Home Note: This recipe was tested with commercially prepared eggnog. Reduced-fat eggnog is NOT recommended.

My Note: Whole milk or cream is recommended. Reduced fat or 2% milk is NOT recommended.

Serve: Serve your gorgeous eggnog dessert on a fabulous cake stand.