Leftover EggNog???

When we were newlyweds, Brent introduced me to Eggnog. And I loved it. Back then, it didn't last too long in our fridge. Brent would pick some up on his way home from work. I would get another carton while grocery shopping. It was a holiday staple in our kitchen.

And then at some point (probably after babies) I took stock of the Nutrition label.

Such a bad idea.

So now, I enjoy a glass or two during the Christmas season...usually in front of the fire or while decorating the tree and house at the beginning of December.

But then the carton sits.

So this year, I was on the search for ways to use what was leftover. (Because for some reason, making a recipe with eggnog seems to put its calorie content to better use than just as a beverage. Right?) I found two great recipes.

I was pleased to find that Martha featured these in the December issue of Living:

(picture from Martha Stewart)

I made them for a Christmas Eve dinner at a friend's home...and they were delicious. A little more messy to cut than their picture...but delicious just the same. I cut mine into squares instead of bars to stretch the serving size from 18 to 36. Also, I substituted rum for the brandy because the other recipe called for rum, we prefer rum in our eggnog, and I didn't want to buy both.

Eggnog Cheesecake Bars

12 graham crackers, finely ground (1 1/2 cups)
3/4 cup plus 3 tablespoons sugar
2 ounces (4 tablespoons) unsalted butter, melted
1 pound cream cheese, room temperature
2 large eggs
1 large egg yolk
3/4 cup eggnog
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 tablespoon plus 1 teaspoon brandy
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for dusting
1/4 teaspoon salt

1. Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
2. Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
3. Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.

And then for Christmas breakfast, I served these:


Eggnog French Toast. Very simple. Very decadent. Very festive. (sorry the picture didn't have a very creative food stylist! I'm just glad I remembered a picture!)

Eggnog French Toast

8 eggs
1 1/2 cups eggnog
1 tsp. nutmeg
1/2 tsp. cinnamon
1 Tbsp. dark rum
1 loaf Italian bread, cut into 1-inch thick slices
powdered sugar and nutmeg for dusting
maple syrup

1. Beat the eggs, eggnog, nutmeg, cinnamon, and rum in a large bowl. Dip the bread slices into the egg mixture, allowing the bread to become saturated.
2. Cook the French toast on a medium-hot griddle until golden brown, turning once.
3. Place on plates and dust with sugar and nutmeg. Serve with maple syrup.

I think we might make this again. You know, because we still have some eggnog in the fridge. Enjoy!