Each year during the holiday season milk, cream, sugar, eggs, spices and spirits come together to make a decadent magical elixir that dates back hundreds of years.

Eggnog season is in full swing, and it’s never been as popular as it is right now. The nation’s appetite has only continued to swell, with eggnog sales quadrupling over the last 50 years, says the U.S. Department of Agriculture records.

This rich concoction can go beyond a mere glass to be included in many recipes that call for milk. Eggnog can work as a substitute in most baking recipes adding an edge and depth of flavor to foods such as cheesecake, waffles, pudding, pie, crepes, muffins, waffles and many other holiday dishes. It’s a quick and easy way to add a holiday twist to favorite dishes.

Dorothy Lane Market, the chain of three gourmet supermarkets located in Dayton and Springboro, has a recipe archive of more than 1,000 dishes that have been vetted by their cooking staff. Their Eggnog Bread Pudding recipe is sure to be a holiday favorite.

EGGNOG BREAD PUDDING WITH RUM CARAMEL

INGREDIENTS:

Bread pudding:

8 cups DLM Rustic Country Bread or DLM French Baguette, 1/2-1-inch cubed and packed

1/4 cup unsalted butter, melted

1/4 cup currants

1/4 cup dried cranberries

1 cup sugar

2 egg yolks

4 large eggs

2¾ cups eggnog

3/4 tsp ground nutmeg

1/4 cup dark rum

Whipped cream for garnish (optional)

Rum caramel:

1 cup caramel sauce

2 tbsp dark rum

INSTRUCTIONS:

To prepare bread pudding:

Place bread in a large bowl, and drizzle with melted butter. Toss in currants and dried cranberries.

In another bowl, whisk together sugar, egg yolks, whole eggs, eggnog, nutmeg, and rum until well combined. Pour egg mixture over bread cubes, and stir gently. Let stand 30 minutes, frequently pressing bread into egg mixture and stirring every 10 minutes. Transfer mixture to a 9-inch square glass baking dish. Bake at 350°F until center is just barely set and inserted knife comes out clean (about 40 minutes).

To prepare rum caramel:

In a small bowl, whisk together caramel sauce and rum.

Serve pudding warm with rum caramel and dollops of whipped cream, or cover and refrigerate and serve cold. If made and baked the day before serving, remove bread pudding from refrigerator 1½ hours before re-heating. Bake, uncovered, at 300°F until just warm, 10 to 15 minutes.

Makes 6-8 servings.

Visit www.dorothylane.com/cooking/recipes for more ideas.

Looking for more holiday recipes? Check out some local favorites. >>