Best 3 Eggnog Bread With Rum Sauce Recipes

Eggnog bread with rum sauce is a delightful dessert that is perfect for the holiday season. The eggnog bread is moist and flavorful, with a hint of nutmeg and cinnamon, while the rum sauce is rich and decadent. Whether you are looking for a special treat to serve at your next holiday party or a comforting dessert to enjoy on a cold winter night, eggnog bread with rum sauce is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

EGGNOG

Eggnog image

For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.

Provided by Alton Brown

Categories dessert

Time 15m

Yield 6 to 7 cups

Number Of Ingredients 7

Ingredients

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Steps:

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook's Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

MARTHA'S CLASSIC EGGNOG

Martha's Classic Eggnog image

A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Number Of Ingredients 8

Ingredients

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup Cognac, preferably Remy Martin Grand Cru
Freshly grated nutmeg, for sprinkling

Steps:

Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

AMAZINGLY GOOD EGGNOG

Amazingly Good Eggnog image

It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!

Provided by NATALIESMOM

Categories Drinks Recipes Eggnog Recipes

Time 1h28m

Yield 12

Number Of Ingredients 10

Ingredients

4 cups milk
5 whole cloves
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 ½ cups sugar
2 ½ cups light rum
4 cups light cream
2 teaspoons vanilla extract
½ teaspoon ground nutmeg

Steps:

Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 32.1 g, Cholesterol 59.3 mg, Fat 17.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 65.9 mg, Sugar 29 g

Tips:

Use fresh ingredients, especially for the eggnog. Fresh eggnog will give the bread a richer flavor.
Don't overmix the batter. Overmixing can make the bread tough.
Bake the bread until a toothpick inserted into the center comes out clean. Overbaking can make the bread dry.
Let the bread cool completely before glazing it. This will help the glaze set properly.
Serve the bread with your favorite toppings, such as whipped cream, fruit, or nuts.

Conclusion:

Eggnog bread with rum sauce is a delicious and festive holiday treat. It's easy to make and can be enjoyed by people of all ages. With its rich eggnog flavor and decadent rum sauce, this bread is sure to be a hit at your next holiday party.