WebHeat eggnog. Pour mixture back into saucepan and heat, whisking constantly, until it thickens slightly, or reaches 160 degrees F. TIP: Use a thermometer to …
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Preheat oven to 350 degrees then butter a 2-qt or an 8" x 8" casserole dish. Place cubed bread into a large bowl then set aside. In a separate bowl, beat together the eggnog, eggs, brown sugar, cinnamon and vanilla until completely combined and the sugar has dissolved. Pour eggnog mixture over bread cubes then toss lightly to coat.
It’s inexpensive and perfect for bread pudding. Making the sauce for our eggnog bread pudding couldn’t be easier. Just use moderate heat and make sure to take your time incorporating the hot cream into the yolks. If your sauce has a few lumps—no problem! Just strain the sauce prior to serving and no one will be the wiser!
This keto eggnog recipe is sweet and creamy, and totally hard-to-believe that it’s low carb! Serve the sugar-free eggnog with bourbon for an extra-special keto cocktail, otherwise serve it all on it’s own for a kid-friendly treat. It truly doesn’t need anything.
For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes. Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins.