My favorite dish of the holidays has to be Eggnog. I didn’t know what Eggnog was till my first year in this country.
Now come Thanksgiving time, I pick up Eggnog by the cartons at the grocery stores. I buy them all – Soy Eggnog, Coconut Milk Eggnog, Chocolate Eggnog, Whole Eggnog, Light Eggnog – you name it! I drink it! Once the kids go to sleep, I pour myself a small glass of the Eggnog and I devour every sip of it in the calm moments of the night. This is my indulgence during the Holiday Season.
In the years prior I never wanted to know how Eggnog was made. I wanted to leave it as a holiday mystery for the fear that If I knew how it was made, I will make it throughout the year. Well.. this was the first year I actually made homemade eggnog and it was delicious! Homemade beats store bought anyday. This was also the year my kids tasted eggnog for the first time, I think they are still getting used to the taste. I bet in 2 years from now they will be asking for it.
This week I am participating in the “12 Days of Eggnog” by Safest Choice Eggs with a simple Eggnog Bread Pudding Recipe. I have written previously about Safest Choice Eggs and how much I love them. Since these eggs are pasteurized I feel very comfortable in having my kids taste the raw cookie/cake/pancake batter, and eat soft fried eggs etc. My only gripe is I wish they had an organic version of these pasteurized eggs (I think the costs and the subsequent high sticker price for the consumer makes it too cost prohibitive).
In order to make my Eggnog Bread Pudding, I first made Safest Choice Eggs Classic Eggnog Recipe without any alcohol. Once we were done drinking the Eggnog, I used the leftover eggnog and 3 other ingredients to make the yummiest Bread Pudding you can make. Yes even the kiddos who are getting used to the taste of Eggnog loved this Eggnog Bread Pudding.
What you will need (serves 6):
4 large plain butter croissants.
2 cups Classic Safest Choice Eggnog
¼ cup raisins
1 tbsp butter
10 inch oval casserole from French Corning but you can use equivalent size.
1) Tear the croissants into small pieces and place them in a baking casserole. Pour the eggnog over the butter croissants. Make sure the croissants are soaked in the eggnog.
2) Sprinkle raisins and mix in with the croissants eggnog mixture. Spread the butter at the top of the mixture.
3) Bake at 350°F for 35-45 minutes, until set. The pudding is ready when the edges start turning brown and pull away from the edges.
Safest Choice Eggs is also doing a Giveaway. Post a comment below on your favorite holiday drink or a favorite holiday tradition and you could win:
- Giuliano Hazan’s Thirty Minute Pasta book
- 2 spatulas
- 2 “stress” eggs
- A pen
- 3 free dozen eggs coupon for Safest Choice Eggs along with five (5) $ .75 off coupons.
Winner will be announced on Friday December 23rd.
Happy Holidays Everyone! Here’s me hoping that I do not have a post on Eggnog in July of next year ;)!