Eggnog French Toast & leftover eggnog ideas
Yep, jumped right past Thanksgiving into Christmas food this weekend and made eggnog French toast topped with whole cranberry sauce.
Also had my official yearly glass of eggnog. Due to calorie concerns, I need to dole out the rest in less deadly portions.
So here I am with about three cups of leftover eggnog ... what to do ... what to do?
Right now I’m thinking lots of variations of French toast and freezing it for future breakfasts. I just made my regular French toast and substituted eggnog for milk.
However I’m thinking of adding liquor like rum or Grand Marnier to some of the French toast mixture and using different breads like challah, raisin, maybe a croissant or something else that might seem like a good match.
In another topic someone fantasized about fruitcake French toast and now I’m fantasizing about upping the lethalness of this by using eggnog. Yeah, probably not ... then I’m stuck with all that fruitcake ... it’s a vicious calorie circle.
Some recipes use brown sugar instead of white in the egg mixture. Someone topped the eggnog French toast with a rum hard sauce. There was one idea to combine cream cheese and dried cranberries, cut the French toast in half and bake the French toast rather than fry, but that won’t keep too well for me.
As to other ideas besides French toast, supposedly eggnog can be frozen for up to six months. Thaw it in the fridge and if it separates just blend it back together or stir vigorously. Or partially defrost and blend for a frozen dessert. I may freeze a little just to see what happens ... in the interest of experimentation. Hmm ... eggnog popsicles?
Lots of ideas that just say substitute eggnog for regular milk in recipes for cakes, muffins, cheese cake, bread pudding, frosting, pumpkin pie, crepes, pancakes, puddings, waffles etc.
I like the idea of eggnog rice pudding, but again, it is not something that lends itself to long-term storage. Ditto with using eggnog instead of milk with packaged vanilla pudding mix ... hmm ... maybe that could be made into frozen eggnog pudding popsicles.
Someone made some banana eggnog muffins and it got me thinking that since I like plain old sliced bananas with milk, maybe trying that with eggnog instead. Yeah, that’s a calorie dream.
There IS the idea of folding stiffly beaten egg whites into eggnog to lighten it up texture, sweetnesss and calorie wise ... still ... have to use it right away.
This link pretty much covers the eggnog recipe ideas
They do miss this recipe for eggnog bars
I’m not so much into baking so probably not going to make muffins and such. However a post on Chowhound last year about how to use leftover eggnog (that didn’t make it over in the import), someone had the idea of using eggnog in a three leches cake. That is really a tempting idea.
In the link with all the recipes there was a recipe for Christmas holiday jello which sounded a little gross, but given my experiments with homemade jello this year, I’m thinking of doing a variation. Even better was the eggnog mouse recipe that used
2 envelopes unflavored gelatin
1/2 C cold water
1 qt prepared eggnog
1/4 tsp nutmeg
2 T. rum
16-18 double ladyfingers, split
Restating the instructions basically sprinkle water with gelatin and let sit a few minutes. Add a cup of the eggnog and heat. Add remaining stuff and chill until partially set then whip and top lady fingers. There was some sort of sauce on top that didn’t interest me.
The cat does like eggnog so I guess I could share it with her. And in a dead website there was a solitary mention (no instructions) for a eggnog facial mask ... if worse comes to worse ... or freezing eggnog doesn’t work ... the eggnog is aging as I write this.
Came across this site for various recipes to make your own, the most appealing to me is the recipe for single serving eggnog which would eliminate the problem of using up leftover eggnog next year.
Looking at the history of eggnog (link on General board), it seems adding alcohol was a way of extending the shelf life of this drink. I guess I could go that route.
Hey Orange, here are my ideas:
while Eggnog has a lot of calories & Cholesterol its not as bad for you as people make it out to be. Per my wife's research (she is an M.S.R.D)... Cholesterol is not absorbed into the blood stream it just passes through. However, it was villanized before researches actually understood that it is Saturated Fat that is the true culprit & there have been no successful PR campaigns attempting to change people's perception of Cholesterol.
Anyway my wife generally doesn't like eating eggs, but egg yolks are an essential brain food (particularly for babies in the oven) so I would make her various milkshakes with Egg Nog in them...
> Whole Banana, Tbsp Peanut Butter, 1/2 Cup Egg Nog, 1% Milk
> Egg Nog, Non Fat Evaporated Milk, Non Fat Condensed Milk & Vanilla Extract
> Egg Nog, Mango Paste & Lime Juice
> Egg Nog, Guava Paste, Vanilla & Cajeta
You get the idea. Also:
Rompope Reduction for Desserts
Rompope Ice Cream / Gelato
Here is a good one... I once made Eggnog ice cubes & used to have them with sweet liquers:
> Licor 51 (A spanish liquer with 51 ingredients based on an ancient recipe from Carthage)
Now the beer purists will crucify me for this... but it also went well with Dark Beers.
It was me fantasizing about pannetone french toast. Very Good pannetone for $1.99 at 22nd. & Irving. I just bought a Kitchenaid mixer (WHOO HOO!!!) and am going to get the ice cream maker attachment/bowl. I think I would like egg nog ice cream even more than plain egg nog. And if freezing eggnog creates aesthetic problems when defrosted such as texture changes, I bet eggnog would be absolutely lovely as the liquid component substitute in a cake recipe, and then sprinkle the finished cake with some good hard liquor such as cognac.
re: niki rothman
Thank you, coll! Of course, I would love to have your recipe. Especially with my first Kitchenaid on the way (metallic chrome, Woo Hoo!) more baked goods are in the cards. Especially from scratch. I'm not a total purist, but I don't like how they put so many chemicals in the mixes. Actually, now I that I think about it - wouldn't it be nice to have some cake mixes in the supermarket with no chemicals/dye. King Arthur Flour (go online to get the number to receive their wonderful catalogs - with recipes) sells a big collection of no-chemicals added mixes, but they are not cheap and you have to really think ahead and pre-order them. But I think I will start keeping some of their mixes in my pantry for a rainy day.
Still, there's a market niche waiting to be filled by someone who will for sure get rich quick - supermarket cake mixes, frosting mixes without chemicals - I'm not saying organic, just no long lab type words you can't prononuce. If they need to have an expiration date because they aren't loaded with preservatives, so be it. I'll gladly pay a dollar more.
Yesterday I spent a lot of time reading Paula Deen's "Kitchen Classics" anthology of her several books. Now, there is a woman who knows how to kick up a cake mix! I like her personality and style, but I think she overdoes the processed ingredients and fat. She has one cake named "Better than Sex" - it's a mix, and you add jarred caramel sauce, canned condensed milk, top with Cool Whip and crumble cany bars on top. I don't know...it sounds terrible, but one never knows, do one?
Thanks again for the recipe. I do love eggplant AND I also love cake. How can it be wrong?
re: niki rothman
2 cup flour
2 tsp baking powder
1/2 tsp nutmeg
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs separated
1/2 cup orange juice
1/2 cup light rum
1 1/2 tsp grated orange peel
1 tsp vanilla
Mix flour, baking powder, soda, nutmeg and salt.
In Kitchenaid bowl, cream butter with 3/4 cup sugar (wish mine was stainless steel, it's 70s beige sadly)
Add egg yolks, mix well.
Blend orange juice, 1/4 cup rum, orange peel and vanilla
Add alternately with flour to butter mixture.
Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup of sugar until stiff. Fold into battter.
Put in 2 buttered round cake pans lined with wax paper.
Bake at 350 for 25 minutes or until knife comes out clean.
Cool in pan 5 minutes, then put on wire rack to cool completely.
Split each layer and sprinkle with rum.
Spread filling (below) between layers, frost (also below)tops and sides with chocolate frosting, then you can sprinkle the sides with chopped walnuts if desired.
1 1/4 cup milk
5 Tbsp flour
1 cup butter, softened
3/4 cup sugar
2 tsp rum
1/4 tsp nutmeg
In small saucepan, combine milk and flour.
Cook, stirring constantly,until thick. Cool.
In small mixing bowl, mix butter and sugar. Stir in rum and nutmeg.
Add cooled flour mixture by spoonfuls, beating until light and fluffy.
4 squares unsweetened chocolate, melted
1 1/4 cup confect. sugar
3/4 tsp cinnamon
1/8 tsp nutmeg
2 Tbsp hot water
6 Tbsp butter, softened
In small mixing bowl, combine chocolate with sugar, cinnamon and nutmeg, beat well.
Gradually add hot water, blend until smooth.
Beat in eggs one at a time.
Add butter and blend until smooth and spreadable.
This is a real 70s type recipe, used to make it all the time at Christmas but not in many, many years. Maybe I should make it for our office party this year!
About that jello thing............
I was having comida corrida in Santa Clara del Cobre in Michoacan about 18 months. There were only two choices for dessert, durazno or this jello thing. I've eaten in Mexico enough to know that the durazno would probably end up being a canned peach half so I opted for the geletina.
Uh, wow. The server put this little monkey dish full of pale yellow opaque cubes that were floating in an equally pale yellow opaque liquid. Rompope jello topped with more rompope. Absolutely the BEST jello I've ever had :-D. It wasn't chewy or bouncy and wasn't overly sweet (which kinda lets out many commercial eggnogs). It was the most non-descript, unappealing looking dessert I think I've seen in a long time, but man, it was GOOD.
I'd give it a try with a little of your left over eggnog. All you've got to loose is a little eggnog and a little Knox gelatin. If you add a little booze, you'll probably end up with eggnog jello shooters :-D!! Party on............
I like it in my coffee.
I was also tooling with the idea of a rompope atole.
I only buy the light version from Albertsons and even that I have to dilute with a little milk to drink straight. My favorite is the soynog from silk (not as cloying sweet or thick)...still waiting for that.
You reminded me with the atole and coffee ideas that when I was buying the eggnog one brand had a recipe for eggnog hot chocolate.
Reading the ingrediant list is kind of shocking on eggnog. The store brands have a lot of junk in the including high fructose corn syrup. I bought Organic Valley which is pretty much all natural.
Another post on the SF board recomended Clover organic eggnog. Don't know if they sell outside of the SF Bay area.
You can make a boozy, hair-of-the-dog maple syrup by warming syrup and liquor of your choice just before serving. Bourbon works especially well. Try one part booze to three parts syrup and go from there. You can also reduce the booze a little bit first for a thicker combination.
I do know that I started with homemade (cooked) eggnog and then made a custard base out of it. Actually, looking at my eggnog recipe (below) I think what I did was use whole milk for the first step of the eggnog, then the second two cups added were heavy cream and I added probably another cup of superfine sugar after it's at the custard stage. Actually - I'm sure I halved the recipe below because four cups of liquid would overflow my ice cream maker. Is any of this making sense?
Let me know what you come up with!
Here's the cooked eggnog recipe I use:
* 6 eggs
* 1/4 cup sugar
* 1/4 tsp salt
* 1 quart milk
* 1 tsp vanilla
* 1/4 tsp nutmeg
* 1/4 tsp cinnamon
Beat eggs, sugar and salt together in a saucepan. Stir in 2 cups of milk. On low heat, cook until mixture is thick and thinly coats a spoon. Make sure to stir constantly. Remove from heat and mix in the last of the milk and the vanilla.
Some times it's worth it to strain the custard before combining with the cream. I dunno if you've had homemade eggnog but it's a whole different animal - I love the way it tastes as ice cream.
I think you're talking about using pre-made eggnog? I tried to make french toast with some once and it was terrible, even though it was the best I could find (Southern Comfort brand). It'd probably work out better with homemade but I never have any left (my cats like it too, even with the bourbon and brandy in it!)
Yeah, a nothing special brand from Raleys. Isn't Southern Comfort brand bottled and not refrigerated? I don't think that type would work for some reason. I wouldn't use the bottled Mexican rompope for French toast, for example.
Well, the cat DOES like rum raisin ice creaam (sans raisins). She's having some health issues so a little booze in the eggnog might cheer her up. Just joking ... before anyone is concerned about the danger of alcohol on kitties. While I did have a cat that liked champagne, this one's a milk-totler.
No, Southern Comfort is refrigerated eggnog, don't know the connection but they have clearly printed on the carton that there is no alchohol in it. Sad, so I have to add a bunch of Jack to it. My cat also likes martinis, I think actually he likes the olives but he licks the vodka to get at them. Hasn't harmed him so far (this is a rare occurance anyway, he's mostly really into catnip). (Our friends cockatoo used to love pina coladas, now that I think of it)