Use your Egg-noggin :)

In the last month, we’ve had 4 holiday parties at our house. Now that we’re done with entertaining every other week, today I decided to have a little fun finding uses for leftover eggnog. I know, eggnog isn’t exactly helpful for achieving your January health goals. But still, you hate to let it go to waste, right? Two recipes in particular were definitely worth repeating.

1. Eggnog Bread Pudding

eggnog bread pudding2

Um, who wouldn’t want to wake up to this? Good Morning Beautiful!

For 2 servings:

Whip up 2 eggs, add about 1/2-3/4 cup of eggnog, a splash of rum, nutmeg, cinnamon, and about 2 heaping handfuls of cubed bread leftover from Christmas. Cover and refrigerate overnight if you’re into that sort of thing. Bake at 350°F for 25-30 minutes or until set. Serve with maple syrup.

2. Eggnog Ice Cream

Eggnog Ice Cream

The inspiration behind this was a realization that eggnog is almost the same thing as what is found in more complicated frozen custard and gelato recipes. Skip all the whisking over the stove and refrigerating over night.

For 1 Qt.:

Whisk together 2 to 2 1/2 cups eggnog, 1 1/4 cup heavy whipping cream, a splash of rum (about 1/4 cup), about 1/8 tsp of vanilla, a fist full of sugar (about 1/2 cup) and some nutmeg and cinnamon. Pour into ice cream maker. In my Cuisinart, it took about 25 minutes to reach the consistency I wanted. It was soft, and amazing. You could freeze it for a few hours if you want it to be harder.

Ice cream maker

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