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Nov 6, 2006 06:23 PM

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.

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  1. Sounds like you have all the eggnog bases covered. I will vouch for eggnog french toast (or bread pudding) made with challah -- a deliciously ecumenical experience.

    Also, my husband is generally available to polish off leftovers...

    1. If you have a espresso machine with a steaming wand, make egg nog lattes. Very decadent and festive.

      2 Replies
      1. re: TorontoJo

        Will eggnog froth? I thought it was the less fat, the more froth, which is why skim milk froths better than whole. . .

        1. re: Covert Ops

          It will froth a bit, not a lot. Hence "latte" instead of "capuccino". :) But the steamed egg nog is still wonderful.

      2. 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!)

        2 Replies
        1. re: coll

          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.

          1. re: rworange

            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)

        2. I make a mean eggnog gelato, goes great with my peppermint stick gelato

          5 Replies
          1. re: Caserta44

            Same here with eggnog ice cream - to die for! (Made a chocolate version, too). But that's only going to be interesting to the people (like me) who can eat ice cream any time of year.

            1. re: krissywats

              Please share your recipe! It's about 85 degrees here in LA and I could sure use some ice cream.

              1. re: Pei

                oh goodness! I wing it so often when I make ice cream that I'm sure I don't have an actual recipe. However, I'm on a mission to write down my recipes and I owe my husband some eggnog ice cream so I'll whip it up in the next week or so and I promise I'll post it!!

                1. re: krissywats

                  Oh, don't worry, I'd probably just take your recipe and wing it as well. But general guidelines would be helpful, especially what brand of egg nog you start with.

                  1. re: Pei

                    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.

          2. 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.