PUDDING EGGNOG RECIPE RECIPES

EASIEST EGGNOG RECIPE | ALLRECIPES

Easiest Eggnog Recipe | Allrecipes image

Would the night be complete without egg nog?

Provided by sal

Categories Eggnog

Total Time 5 minutes

Prep Time 5 minutes

Yield 3 servings

Number Of Ingredients 5

Ingredients

2 eggs, beaten
3 tablespoons sugar
2 ⅓ cups low-fat milk
1 teaspoon vanilla extract
1 dash ground nutmeg

Steps:

Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.n

Nutrition Facts : Calories 200.8 calories, CarbohydrateContent 22.1 g, CholesterolContent 156.5 mg, FatContent 7.4 g, FiberContent 0.1 g, ProteinContent 10.5 g, SaturatedFatContent 3.6 g, SodiumContent 119.3 mg, SugarContent 22 g

CUSTARD BREAD PUDDING RECIPE | ALLRECIPES

Custard Bread Pudding Recipe | Allrecipes image

I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.

Provided by SweetPea

Categories Bread Pudding

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 1 9x13-inch baking dish

Number Of Ingredients 8

Ingredients

1 quart half-and-half
4 large eggs
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
4 slices bread
¼ cup raisins, or to taste
1 pinch ground cinnamon, or to taste

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Nutrition Facts : Calories 226.2 calories, CarbohydrateContent 27.3 g, CholesterolContent 91.7 mg, FatContent 11.2 g, FiberContent 0.4 g, ProteinContent 5.2 g, SaturatedFatContent 6.3 g, SodiumContent 161.8 mg, SugarContent 19.3 g

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You can top this pudding with any fresh fruit you like, mashed or whole, and occasionally I add a few small blobs of jam, too. I’ve used unsweetened almond milk here because my kids like the taste of it, but regular milk works just fine, too
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Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 224 calories per serving

1. Put the rice, milk, 200ml of water, half the maple syrup or honey and the vanilla into a large pan. Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly. Loosen the rice pudding with an extra splash of milk before serving, if needed. Peel and slice the banana, then serve the rice pudding scattered with the blueberries and banana and the remaining maple syrup or honey drizzled on top. Tips & tricks: As a treat, I sometimes like to turn this into chocolate rice pudding by adding two tablespoons of quality cocoa powder in with the rest of the ingredients.

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This impressive layered eggnog cake, perfect for holiday parties, will make you wish eggnog wasn't a seasonal ingredient. —Debra Frappolli, Wayne, New Jersey
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Reviews 3.6
Total Time 60 minutes
Category Desserts
Calories 372 calories per serving

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, pipe additional frosting for decoration and top with nonpareils. Store in the refrigerator.

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CREAMY RICE PUDDING RECIPE | JOOLS OLIVER FAMILY RECIPES

1. Put the rice, milk, 200ml of water, half the maple syrup or honey and the vanilla into a large pan. Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly. Loosen the rice pudding with an extra splash of milk before serving, if needed. Peel and slice the banana, then serve the rice pudding scattered with the blueberries and banana and the remaining maple syrup or honey drizzled on top. Tips & tricks: As a treat, I sometimes like to turn this into chocolate rice pudding by adding two tablespoons of quality cocoa powder in with the rest of the ingredients.

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Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, pipe additional frosting for decoration and top with nonpareils. Store in the refrigerator.

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Lovely and soft in the middle while crisp and golden on top, this really is comfort food at its best
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 292 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4. Combine the margarine, cinnamon, ginger and orange zest in a bowl. Use a small amount to grease a medium ovenproof dish (roughly 20cm x 25cm), then spread the remaining margarine onto the bread.
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1. Preheat the oven to 180ºC/350ºF/gas 4. Combine the margarine, cinnamon, ginger and orange zest in a bowl. Use a small amount to grease a medium ovenproof dish (roughly 20cm x 25cm), then spread the remaining margarine onto the bread.
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