Web5 eggs large room temperature ⅓ cup butter melted, 76g ⅓ cup almond milk 80ml / warm. This is in addition to the almond milk used to proof the yeast 2 teaspoon …
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Bread Pudding: Butter a 9-inch, 3-qt baking dish and add bread cubes. In a large bowl combine eggs, sugar, amaretto, vanilla bean paste and salt and whisk thoroughly until well combined. Gradually whisk in eggnog. Pour mixture over bread cubes, pressing down to make sure all of the bread is submerged. Refrigerate 30 minutes. Preheat oven to 350°F.
Historically, homemade egg nog recipes used to have raw eggs in them. Store-bought eggnog is made from eggs that were pasteurized. While they weren’t exactly cooked, they were treated with heat to kill or reduce harmful microorganisms (like salmonella). For my recipe, I cooked the eggs on the stove.
Temper egg yolk mixture. While whisking, slowly pour hot spiced milk into egg yolks bowl in a thin stream. TIP: Be sure to pour slowly and whisk constantly. This prevents the eggs from scrambling. Heat eggnog. Pour mixture back into saucepan and heat, whisking constantly, until it thickens slightly, or reaches 160 degrees F.
Place all of the egg whites and 1 1/2 egg yolks in a bowl. (You'll need about half egg yolk mixed with 1 teaspoon of water to brush on top of the bread.) Add the egg whites and egg yolks into the bowl with the proofed yeast. Add the orange zest and the remaining warm water (1 cup/ 240 ml).