Best Bourbon Eggnog Recipes

OVERNIGHT EGGNOG BREAD PUDDING WITH CHERRY-BOURBON SAUCE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place bread cubes in baking dish.
• In medium bowl, mix 1/4 cup sugar and nutmeg. Add eggs; beat well with wire whisk. Stir in eggnog. Pour over bread; stir gently to coat. Cover; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Uncover dish; sprinkle top with 2 tablespoons sugar. Place dish in larger baking pan; place in oven. Pour 1/2 inch water into larger pan. Bake 40 to 45 minutes or until lightly browned and knife inserted in center comes out clean. Remove pan from water bath.
• Meanwhile, in medium saucepan, cook pie filling and butter over medium-high heat for about 10 minutes or until butter is melted and filling is bubbly, stirring frequently. Remove from heat; stir in bourbon.
• To serve, cut bread pudding into squares; place on individual dessert plates. Serve warm with cherry sauce.

EGGNOG WITH RUM AND BOURBON

Steps:

• Put egg yolks, 3/4 cup sugar, vanilla seeds, and salt in a large heatproof bowl. Set bowl over a pan of simmering water, and whisk constantly until mixture is pale and thick, about 5 minutes. Whisk in milk, bourbon, and rum until combined; remove from heat.
• Beat egg whites and remaining 1/2 cup sugar in the bowl of an electric mixer until soft peaks form; whisk into milk mixture. In a clean bowl, beat cream until soft peaks form; whisk into milk mixture. Refrigerate eggnog until ready to serve, up to 1 day; whisk before serving. Sprinkle nutmeg over each serving.

EGGNOG CHEESECAKE WITH HONEY BOURBON PRALINE SAUCE

Steps:

• CRUST.
• Preheat oven to 350°F with rack in middle position. (If using a pressure cooker, make sure the pan can fit inside your pressure cooker without touching the sides or top.) Cut a parchment circle to fit in bottom of springform pan.
• In a medium bowl, combine cookie crumbs, sugar and melted butter. Blend together with a fork until it is combined. Press crumbs onto the bottom and about half way up the sides of the pan. (Don't worry if the side edges aren't the same height all around, the point is to create a sturdy barrier so the batter won't leak out of the pan.).
• Place crumbed pan into the preheated oven and bake until set and golden brown around the edges, approximately 10 minutes. Set aside to cool.
• When crust has cooled, place the pan in the middle of a large piece of heavy-duty aluminum foil. Pull foil up the sides and press around the outside of the pan to make a waterproof shield for the pan. If planning to bake in the oven, place the springform pan in a large high-rimmed roasting pan and set aside. (It is important to leave some clearance between the springform pan and the roasting pan or between the pressure cooker interior wall and the springform pan.).
• FILLING.
• Use either a stand mixer or a medium-size bowl with a hand mixer. Place softened cream cheese and granulated sugar in the bowl and mix until well blended and smooth.
• Add eggs one at a time, blending well after each addition.
• Add the vanilla extract, and slowly add the eggnog while beating at low speed. Increase the speed to medium and beat until the mixture is smooth and slightly thickened, approximately 2-3 minutes.
• Pour filling into the cooled crust.
• IF BAKING IN OVEN.
• Make sure oven has preheated to 350°F Boil a pot of water. The filled springform pan should have an aluminum foil bottom cover and be sitting inside a large high-rimmed roasting pan. Pour enough boiling water into the outer roasting pan to come halfway up the sides of the springform pan.
• Bake for about 40-50 minutes. You want to remove the cheesecake when the cake is slightly "jiggly" in the center.
• Remove from the oven. Leave the cheesecake in the water bath and let set until they are both cooled to room temperature.
• Continue with Step 24.
• IF STEAMING IN PRESSURE COOKER.
• Pour 2 cups water into bottom of 6-quart or larger pressure cooker. Set trivet on top.
• Make 2 4-ply aluminum straps about 1-1/2 inches wide and 28-inches long (you might need to piece together 2 shorter strips by folding it over twice like closing a paper lunch bag). Lay 1 strip across the width of the pressure cooker, then lay the other strip at a 90° angle (as if wrapping a gift).
• Place filled crust (with aluminum foil bottom wrapping) on top. Secure the ends of each aluminum foil strap. (These straps will make it much easier to remove the pan from the pressure cooker after steaming.)
• Secure the pressure cooker lid. Over high heat, bring to high pressure. Reduce heat as low as possible that will just maintain high pressure. From moment high pressure is reached, cook for exactly 15 minutes.
• Remove from heat and allow the pressure to fall naturally. Remove the lid, tilting to direct steam away from you.
• Allow cheesecake to rest 10 minutes while still in the pressure cooker.
• Use aluminum foil straps to carefully pull springform pan from pressure cooker. Place springform pan on wire rack and allow to cool completely. If there is a small pool of condensed water in the middle of the cheesecake, blot with paper towel.
• CHILL.
• Cover the springform pan and place it in the refrigerator for at least 4 hours, but preferably overnight.
• To serve, run a knife around the edge of the pan to loosen edges. Remove outer band, loosen the cheesecake from the base (I leave parchment paper stuck to cheesecake) and transfer to a serving plate.
• Serve cheesecake with praline sauce.
• HONEY BOURBON PRALINE SAUCE.
• In 400°F oven, dry toast coarsely chopped pecans until golden brown (about 2 minutes). Remove from heat and set aside.
• In a shallow pan over medium-high heat, melt butter.
• Add brown sugar to butter, stirring constantly until it, too, is melted and well blended with the butter.
• Stir in the honey, cream, bourbon (or rum or brandy) and toasted pecan pieces. Mix well.
• Cool sauce to room temperature. Pour over chilled cheesecake.

BOURBON AND DARK RUM EGGNOG

Steps:

• In a large bowl with an electric mixer, beat the egg yolks with the sugar until the mixture is thick and pale with ribbons when the beaters are lifted. In another large bowl, beat two thirds of the egg whites until they hold soft peaks. In another large bowl beat the cream until it holds soft peaks. Fold the whites into the yolk mixture until the mixture is combined well and fold in the whipped cream gently but thoroughly. Pour the mixture into a large punch bowl, whisk in the bourbon, the rum, the vanilla, the milk, and the salt. Chill the eggnog, covered, for at least four hours, or until it is cold. Just before serving, in a bowl, beat the remaining three egg whites until they hold soft peaks, fold them into the eggnog, and sprinkle the eggnog with the nutmeg and the cinnamon.

OVERNIGHT EGGNOG BREAD PUDDING WITH CHERRY-BOURBON SAUCE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place bread cubes in baking dish.
• In medium bowl, mix 1/4 cup sugar and nutmeg. Add eggs; beat well with wire whisk. Stir in eggnog. Pour over bread; stir gently to coat. Cover; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Uncover dish; sprinkle top with 2 tablespoons sugar. Place dish in larger baking pan; place in oven. Pour 1/2 inch water into larger pan. Bake 40 to 45 minutes or until lightly browned and knife inserted in center comes out clean. Remove pan from water bath.
• Meanwhile, in medium saucepan, cook pie filling and butter over medium-high heat for about 10 minutes or until butter is melted and filling is bubbly, stirring frequently. Remove from heat; stir in bourbon.
• To serve, cut bread pudding into squares; place on individual dessert plates. Serve warm with cherry sauce.

BOURBON EGGNOG ICE CREAM

Steps:

• Mix it all together from cold ingredients. If the eggnog and egg beaters aren't fridge cold when you put this together then let the mixture sit in the fridge an extra hour.
• Put in ice cream maker per your machines instructions. I use the Cuisinart and 30 minutes gets this done perfectly.

BOURBON EGGNOG

Steps:

• Separate eggs and beat the yolks until creamy.
• Whip sugar into the yolks, then beat the whites until they stand in peaks, adding a 1/2 cup of additional sugar if desired.
• Beat the yolks and bourbon together and add the whites.
• Beat cream into a froth, then add milk and cream to the egg mixture.
• Add nutmeg to taste and garnish each cup with a dash of nutmeg for a dash of color.

BOURBON EGGNOG

Steps:

• Beat the egg yolks with the sugar until thick. Set the container in a large bowl filled with cracked ice. In a separate bowl, beat the cream until stiff and fold gently into the eggnog. Grate nutmeg on top and serve in 4-ounce punch glasses.