Fun Recipes To Make with Eggnog

Have left over eggnog or simply love it so much you want experiment with it a little bit? Take a look at these fun recipes that you may not have thought of.

Baked Eggnog French Toast

French toast is always a favorite, but if you are looking for something to spice things up give this a delicious treat a try.

Ingredients

1 loaf French Bread
6 large eggs
2 1/2 cups eggnog
3/4 cups granulated sugar
2 tablespoons vanilla extract
1/2 teaspoon ground nutmeg

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup cold butter, cut into pieces

Maple syrup-for serving

Directions 

1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.

2. In a large bowl, mix together eggs, eggnog, sugar, vanilla extract, and nutmeg. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.

3. In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

4. When you’re ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

Frosted Eggnog Spice Bars 

Even those who do not like eggnog will not be able to put these down.

Ingredients

For the eggnog bars and frosting:
1 box white cake mix
2 eggs
1/2 cup oil
3 teaspoons vanilla extract, divided
2 teaspoons cinnamon, divided
Dash of nutmeg
1 cup cinnamon chips
1 can cream cheese frosting

For the gingersnap streusal:
1 and 1/4 cupcrushed gingersnap cookies
1/2 teaspoon cinammon
2 tablespoons brown sugar
2 tablespoons flour
3 tablespoons melted butter


Directions

1. First, make your bars. Preheat your oven to 350 degrees F. Liberally grease a 13×9″ baking pan with cooking spray; set aside.
2. In a large bowl, combine the cake mix, eggs, oil, two teaspoons of the rum extract, one teaspoon of the cinnamon + the nutmeg until well blended. Stir in the cinnamon chips.
3. Spread the mixture into the prepared pan in an even layer. Bake for approx. 15-17 minutes or until lightly browned and center is set. Cool completely. While bars are cooling, mix the remaining teaspoon of rum extract and remaining teaspoon of cinnamon into the can of frosting; frost cooled bars with the frosting.
4. In a medium bowl, combine the gingersnap streusel ingredients until well blended. Sprinkle the streusel evenly over the frosted bars. Chill about 20 minutes to set, then cut into squares

Fudge Eggnog Pretzel Bars

Looking for something to satisfy your craving for something salty and sweet? Look no further!

Ingredients

1 1/2 cups (more or less) mini pretzels
1/2 cup sliced almonds (optional)
decorative sprinkles (optional)
2 tablespoons salted butter
2 3/4 cups granulated white sugar
1 cup store bought full-fat eggnog
6 ounces white chocolate chips
1 1/2 cups mini- marshmallows
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

1. Place piece of waxed paper on cookie sheet (should be at least 9x13-inches). Spread out pretzels haphazardly in roughly the shape of a rectangle- about 8x11-inches. Sprinkle almonds, if using. And toss sprinkles throughout, if using.
2. In a heavy bottomed large saucepan, add eggnog and sugar. Bring to a rolling boil over medium to high heat (watch that mixture does not boil over the pot- if boiling too hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes exactly.
3. Remove from heat; stir in marshmallows, cinnamon and nutmeg. Put saucepan back on heat; bring back to rolling boil for exactly 6 minutes, stirring constantly (turn down slightly if mixture it's bubbling over). The mixture will begin to turn a caramel color.
 4. After 6 minutes of boiling, remove from heat. Immediately add butter and white chocolate. Stir rapidly, until mixture has a glossy appearance and the chips and butter and well mixed.
5. Pour the mixture over the pretzels, making sure you are moving the pan quickly while pouring to cover the whole rectangle. The mixture will begin to solidify fairly soon so you'll need to work quickly.
6. Let cool until completely room temperature. Lift up from waxed paper and break into chunks to serve.

Make sure to eat within a couple days.

Pumpkin Spice Eggnog Bread

Fall and winter tastes all wrapped up in a delicious treat.

Ingredients

1 cup sugar
1/4 cup butter
2 eggs
1 1/2 pumpkin spice eggnog
1/4 cup oil
1 teaspoon vanilla extract
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions

1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan; set aside.
2. In the bowl of a stand mixer, beat sugar and butter together. Add eggs and beat until well combined. Stir in eggnog, oil and vanilla extract.
3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg and cloves.
4. Slowly add the flour mixture to the eggnog mixture and stir until just moistened.
5. Spoon the batter gently into the greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Eggnog Crumble Crunch Cake 

A coffee cake variation that is a real crowd pleaser.

Ingredients

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon + an extra 1/4 teaspoon
1/2 cup loosely packed brown sugar + and extra 1/3 cup
1/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
6 tablespoons unsalted butter, melted and cooled
1 cup eggnog

Crumble Topping:
1/3 cup whole wheat pastry flour
1/3 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, melted

Eggnog Glaze:
1/3 cup eggnog
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
pinch of nutmeg

Directions

1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. In a small bowl, combine 1/3 cup brown sugar and 1/4 teaspoon cinnamon. In another small bowl, combine flours, baking powder, salt, nutmeg and cinnamon, then whisk to combine.
2. In a large bowl, add butter and sugars and whisk until smooth. Whisk in eggs one a time, mixing until completely combined, then stir in vanilla extract. Stir in dry ingredients, mixing until a batter forms, then whisk in eggnog until smooth. Pour half of the batter in the baking dish, then sprinkle the brown sugar/cinnamon mixture over top. Cover with remaining batter, gently using a spatula to spread over sugar if needed. Don’t worry if some of the sugar peeks through. Top with the crumble.
3.  To make the crumble, combine all ingredients in a bowl and mix until crumbly. Sprinkle evenly over cake, then bake for 30-35 minutes, or until cake is set in the middle. While cake is baking, make glaze below. After removing cake from oven, immediately poke holes all throughout the cake with a toothpick, then drizzle glaze over top.
4.  To make glaze, whisk all ingredients together in a small saucepan over medium heat, and allow to come to a boil. Reduce to a simmer and cook for 1-2 minutes, then remove from heat and let sit until cake is finished.