That Leftover Egg Nog


Eggnog is one of those seasonal foods that many of us enjoy in small doses. However, it often seems like there is still some left after a round of toasts and even several days of eggnog lattes. This year, I added to the amount that needed to be used up because I found a great deal on some very good eggnog the day after Christmas. Couldn’t pass it up (99 cents for a full gallon?) but I definitely would need to find some additional uses for all of it.

Actually, there are many things that can be done with eggnog. Here are four ideas to get you started, including a recipe for some special bar cookies for this weekend’s New Year’s entertaining.


Eggnog French Toast

Simply substitute eggnog for the milk in your usual French toast recipe. (For us, the French toast “recipe” is approximately 3 eggs and 1/4 to 1/2 c milk beaten together, enough for 5 to 6 slices of bread. Cinnamon and/or vanilla may sometimes be added to taste)

Eggnog Bread Pudding

Substitute eggnog for about half (or all, if you really like eggnog!) the milk in your favorite bread pudding recipe. You should decrease the sugar (or other sweetener) in your recipe by quite a bit, and you may want to reduce the amount of any spices as well.

Eggnog Rice Pudding

Again, substitute eggnog for half, or more, of the milk in your favorite rice pudding recipe, adjusting sweetener and spices accordingly. This would be good with a mixture of dried fruit (papaya, cranberry, apple, and raisins for example) instead of raisins.

Eggnog Squash Bars

1/3 c butter
1/2 c sugar
1/4 c brown sugar, packed
1/4 c dark (not blackstrap) molasses
2 eggs
3 T eggnog
1 c pureed winter squash (may substitute canned pumpkin_
1 3/4 c flour
1 T ground ginger
1 1/2 t cinnamon
1 t soda

1.  Cream butter and sugars. Stir in molasses and eggs and continue to beat until light. 
2.  Add eggnog and squash  and blend well.
3.  Sift dry ingredients together and add to squash mixture. Stir just to blend evenly.
4.  Pour the batter on to a well-oiled 10 X 15 pan. The batter will be thick, so be sure you spread the batter  evenly.
5.  Bake at 350 degrees 15 to 20 minutes, until the batter springs back when touched lightly.  You can also test by inserting a toothpick near the center; if it comes out without batter sticking to it, it is done.
6.  Cool and frost while still in the pan. If desired, add colored sugars or sprinkles immediately after spreading with icing.

Eggnog Icing
1 T softened butter
2 c powdered sugar
3 to 4 T eggnog
1.  Beat the butter and gradually stir in a cup of the powdered sugar. Add about 2 T of the eggnog and stir well.
2.  Add the remaining powdered sugar and then gradually add enough eggnog to reach a good spreading consistency.

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