EGGNOG PUDDING
For dessert in a hurry, I jazz up pudding mix to create this delicious pudding. The recipe is easy to double and serve in a no-fuss graham cracker crust.-Kim Jorgensen, Coulee City, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the first four ingredients. Beat for 2 minutes. Spoon into individual dishes. Sprinkle with nutmeg if desired.
Nutrition Facts :
EGGNOG SNOW PUDDING
My sister-in-law shared this recipe with our family when she married my brother. When we serve it on Christmas Eve, one serving of pudding included an almond. The person with the almond gets a gift. Each year everyone wants to win!
Provided by Melchizedek
Categories Desserts Fruit Desserts Raspberry Dessert Recipes
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- Mix gelatin and water in the top of a double boiler over simmering water, stirring frequently until gelatin is dissolved and mixture is warm, 5 to 10 minutes.
- Pour eggnog into a large bowl; gradually stir gelatin mixture into eggnog. Refrigerate eggnog-gelatin mixture until thickened, 2 to 3 hours.
- Beat eggnog mixture with an electric mixer until light and fluffy.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and nutmeg, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg white mixture into eggnog mixture.
- Pour eggnog pudding into a serving bowl and refrigerate until set, about 1 hour. Spoon pudding into 8 individual serving bowls; add raspberries to each serving.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 51.3 g, Cholesterol 149.9 mg, Fat 19.1 g, Fiber 1.1 g, Protein 17.5 g, SaturatedFat 11.3 g, Sodium 191 mg, Sugar 36.3 g
EGGNOG-FLAVORED RICE PUDDING
Rice pudding, only better! Very creamy and wonderful eggnog flavor.
Provided by WM in Vegas
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
- Whisk half-and-half and egg together in a glass bowl. Whisk in some of the hot eggnog mixture. Pour the egg mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 31.3 g, Cholesterol 113.9 mg, Fat 12.1 g, Fiber 0.3 g, Protein 7.7 g, SaturatedFat 6.9 g, Sodium 227.4 mg, Sugar 8.4 g
EGGNOG BREAD PUDDING WITH CRANBERRIES
My parents love this bread pudding loaded with cranberries and pecans - and it uses up leftover dinner rolls. For eggnog lovers, it makes a divine dessert. -Emily Hobbs, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a large bowl, whisk eggs and eggnog until blended. Stir in cubed rolls, pecans and cranberries; let stand about 15 minutes or until bread is softened., Transfer to a greased 8-in. square baking dish. Bake 35-40 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 240 calories, Fat 11g fat (4g saturated fat), Cholesterol 127mg cholesterol, Sodium 257mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 7g protein.
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5/5 (10)Total Time 13 minsCategory DessertCalories 249 per serving
- Place sugar, cornstarch, salt, and cinnamon in a medium-sized pot. With a whisk, stir in the eggnog and egg yolks until combined.
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- In 2-quart heavy saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in eggnog and egg yolks with whisk. Cook over medium heat, stirring constantly, until pudding thickens and coats back of spoon, about 5 minutes. Remove from heat; stir in bourbon. Spoon into small bowl. Place plastic wrap directly on surface of pudding. Refrigerate until set, about 3 hours.
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