Eggnog Pudding
3 tablespoons cornstarch
2 cups cold eggnog
2 tablespoons Kahlua, Bourbon, or dark Rum (optional)
1/4 teaspoon vanilla
pinch of grated nutmeg
Place the cornstarch in a medium saucepan. Pour 1 cup of the eggnog into the pan and whisk until it's pretty much smooth with no visible lumps. Add the remaining eggnog, liquor (if using), and vanilla.
Turn the heat to medium and cook, whisking constantly, until thickened, about 8-10 minutes.
Immediately pour into 4 serving dishes. Cover dishes with plastic wrap and refrigerate for 1 hour before serving. Garnish with a sprinkling of nutmeg.
Yields 4 servings.
Eggnog French Toast Bread Pudding
1 cup chilled eggnog pudding, divided (recipe above)
2 whole eggs
1/4 cup milk
1/4 teaspoon vanilla
1/4 teaspoon grated nutmeg
3 cups cubed French bread
2 tablespoons honey
1/4 cup chopped salted pecans and/or almonds
Preheat the oven to 350. Spray two medium-sized ramekins with non-stick spray.
In a bowl, whisk together 1/2 cup of the eggnog pudding, eggs, milk, vanilla and nutmeg until smooth. Add the bread and toss so that that the bread absorbs the liquid. Divide bread mixture between the ramekins.
Bake uncovered for 25-30 minutes, until bread is golden brown on top.
Meanwhile, combine the remaining 1/2 cup eggnog pudding and the honey in a small saucepan. Warm over medium low heat, stirring occasionally, just until warm. Set aside.
When the bread puddings are done, place the ramekins on serving dishes. Drizzle each with a spoonful of the eggnog honey sauce, then pour the remaining sauce into small dipping bowls to serve on the side.
Sprinkle puddings with the chopped nuts and additional nutmeg.
Yields 2 servings.