Best 13 Eggnog Sauce Recipes

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
• Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
• In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
• Pour over the bread cubes; let stand 5 minutes.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
• Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Reduce heat to low; simmer for 5 minutes, stirring constantly.
• Stir in the rum extract; serve sauce warm.
• Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE

Steps:

• Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
• Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
• Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
• Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
• Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.

EGGNOG BREAD PUDDING WITH COQUITO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
• Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
• Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.

FRUITED BREAD PUDDING WITH EGGNOG SAUCE

Steps:

• Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray. Place bread cubes in pie plate; sprinkle with fruit mixture.
• Beat milk, egg product, sugar and vanilla in small bowl with wire whisk until smooth. Pour milk mixture over bread. Press bread cubes into milk mixture. Sprinkle with nutmeg.
• Bake uncovered 40 to 45 minutes or until golden brown and set.
• Meanwhile, in small bowl, mix all sauce ingredients until smooth.
• Cut bread pudding into wedges, or spoon into serving dishes. Drizzle each serving with scant tablespoon sauce. Sprinkle with additional nutmeg if desired. Store pudding and sauce covered in refrigerator.

EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE

Steps:

• For ice cream:
• Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into large bowl. Mix in rum and nutmeg. Refrigerate until cold.
• Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Can be made 4 days ahead. Keep frozen.)
• For sauce:
• Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup and stir until sugar dissolves. Boil 1 minute. Remove from heat. Mix in rum. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
• Scoop ice cream into bowls. Spoon warm sauce over and serve.

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 SAUCE

Steps:

• In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.

EGGNOG CHEESECAKE WITH PECAN CARAMEL SAUCE

Steps:

• Preheat oven to 300 degrees.
• Combine 1/4 cup butter, wafer crumbs and white sugar.
• Press firmly on the bottom of a 9-inch springform pan.
• In a large bowl, beat the cream cheese until fluffy.
• Gradually beat in the sweetened condensed milk until smooth.
• Add eggs.
• Mix well.
• Stir in 1/4 cup rum, vanilla and nutmeg.
• Pour into prepared pan.
• Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
• Cool.
• Chill.
• To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
• In a medium saucepan, melt the 2 tablespoons butter.
• Stir in the brown sugar and cornstarch mixture.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer for 10 minutes.
• Remove from heat.
• Add the 2 tablespoons dark rum.
• Cool.
• Just before serving, stir the pecans into the sauce.
• Remove the sides of the springform pan from the cheesecake.
• Serve with the sauce.

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE

Steps:

• CAKE:.
• Combine cake mix according to package directions, except reduce water by 1/4°C.
• Pour into a prepared 9X13 pan.
• Bake for 34-40 minute or until a toothpick comes out clean.
• SAUCE:.
• Combing sugar, butter and Eggnog in a small saucepan, bring to a boil, boil 2 minute Stir in extract and nutmeg.
• Serve warm over Holiday Mincemeat Cake.

EGGNOG POUNDCAKE WITH CUSTARD SAUCE

Steps:

• In a large bowl, combine the first five ingredients. Beat on low until for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For sauce, in a small saucepan, combine the sugar, cornstarch and salt; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake.

SPICED APPLE CAKE WITH EGGNOG SAUCE

Steps:

• In small bowl, combine raisins and rum. Let stand until raisins plump, about 1 hour. Drain, discarding rum, and set aside.
• Position rack in middle of oven and preheat to 350°F. Lightly butter bundt pan, then dust with flour, knocking out excess.
• In large mixing bowl or bowl of electric mixer, sift together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, and salt. Add brown and granulated sugars, butter, eggs, and vanilla. Using electric mixer, beat on high speed, scraping down sides of bowl with rubber spatula as needed, until batter is pale and smooth, about 3 minutes for handheld mixer or 2 minutes for standing mixer. Stir in apples, pecans, ginger, and raisins. Spoon into prepared pan and smooth top.
• Bake until wooden pick or skewer inserted in center of cake comes out clean and cake just shrinks from sides of pan, about 1 hour. Cool cake in pan on rack 10 minutes, then invert and unmold onto rack and cool completely. (Cake can be made up to 3 days ahead and stored at room temperature, wrapped tightly in plastic wrap.)
• Just before serving, sift confectioner's sugar over cake. Serve accompanied by eggnog.

EGGNOG BAVARIAN WITH RASPBERRY-CURRANT SAUCE

Steps:

• 1. IN a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes.
• 2. In a small bowl, beat cream until stiff peaks from. Fold cream and walnuts into gelatin mixture. Transfer to an 8 cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm.
• 3. Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in jelly. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature. Serve with gelatin.

EGGNOG BREAD WITH RUM SAUCE RECIPE - (4.1/5)

Steps:

• Eggnog Bread: Preheat oven to 350 degrees. Cream together butter, sugar and brown sugar in a medium/large bowl until smooth. Add in eggs one at a time. Stir in eggnog and vanilla. In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it's all combined. Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray. Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center. Let cool on wire rack before removing from pan. Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.