Eggnog Pudding Recipe with Cranberries Recipe

If you’re craving something festive, cozy, and just a little bit indulgent, you’ve got to try this Eggnog Pudding Recipe with Cranberries Recipe. It’s the perfect creamy holiday treat that feels so fancy but is honestly straightforward to make. Give it a whirl and you’ll see why it quickly becomes a family favorite—trust me, it’s fan-freaking-tastic!

this …

Ingredients You’ll Need

The magic behind this Eggnog Pudding Recipe with Cranberries Recipe lies in balancing creamy richness with just the right sweetness and a pop of holiday spice. Here’s what I use every time to get it just right.

• Eggnog: I love using full-fat eggnog here as it gives the pudding a naturally velvety texture and authentic holiday vibe.
• Heavy whipping cream: This adds extra creaminess so your pudding feels indulgent—don’t skip it!
• Granulated sugar: Sweetens without overpowering, perfectly balancing the tart cranberries.
• Cornstarch: The magic thickener that gives your pudding that perfect custard-like consistency.
• Salt: Just a pinch brings out all the flavors and keeps the sweetness from being flat.
• Ground nutmeg: This warm spice is essential for that classic eggnog flavor—freshly grated if you can.
• Large egg yolks: They add richness and help thicken the pudding while keeping it silky smooth.
• Rum extract: Gives that boozy essence without any actual alcohol, which is great if you want the flavor but not the buzz.
• Unsalted butter: Stirred in at the end to add a glossy finish and lush mouthfeel.
• Optional toppings (whipped cream, grated nutmeg, sugared cranberries): These take the pudding from simple to stunning—plus the cranberries add a fun texture and tangy surprise!

Variations

What I love most about this Eggnog Pudding Recipe with Cranberries Recipe is how easy it is to customize depending on what you’re craving or what you’ve got on hand. I encourage you to make it your own!

• Spiked Version: I sometimes like to add a splash of bourbon or dark rum instead of rum extract for an adult-only twist that really warms you up on cold nights.
• Dairy-Free Option: You can swap eggnog and cream for coconut milk-based alternatives; just keep an eye on the texture since it may be slightly thinner.
• Extra Festive: Mix in a handful of chopped toasted pecans or pistachios right before serving for a little crunch and nuttiness that my family goes crazy for.
• Vanilla Boost: Add a teaspoon of pure vanilla extract along with the rum extract for an extra layer of flavor complexity.

How to Make Eggnog Pudding Recipe with Cranberries Recipe

Step 1: Combine Your Creamy Liquids

Start by measuring out your eggnog and heavy whipping cream into a glass measuring cup or bowl. I always do this first and set it aside because it makes it easier to pour slowly into your egg mixture later without scrambling the eggs. The cream boosts richness, so don’t skimp on it!

Step 2: Whisk Together Dry Ingredients and Egg Yolks

In a medium saucepan, whisk the sugar, cornstarch, salt, and nutmeg until everything’s nicely blended. Then add your egg yolks and whisk until you get a smooth, pale blend with no lumps. This step is crucial because the cornstarch needs to be evenly distributed to avoid clumps later on.

Step 3: Slowly Combine the Eggnog Mixture

Now, slowly pour the eggnog and cream mixture into your yolk mixture while whisking constantly. This gradual mixing tempers the eggs so they don’t cook too fast when heated. Don’t rush this part, it’s key to a silky smooth pudding without “bits”.

Step 4: Cook Until Thickened and Creamy

Place your saucepan over medium heat and stir constantly with a whisk or heatproof spatula—trust me, constant stirring can’t be overstated! Keep cooking for 8-10 minutes until the mixture thickens and just starts to boil. You’ll know it’s ready when it coats the back of a spoon. Let it boil gently for about 30 seconds to cook out any cornstarch flavor.

Step 5: Stir in Butter and Rum Extract, Then Strain

Remove the pan from heat and stir in the rum extract and butter until everything is melted and pooled into a glossy, luscious pudding. I always strain mine through a fine mesh sieve right into a bowl to catch any tiny cooked egg bits or lumps because a perfectly smooth texture makes all the difference.

Step 6: Chill, Covering Carefully

Cover your pudding with plastic wrap pressed directly onto the surface to avoid a skin forming. Pop it in the refrigerator for at least four hours, but overnight is hands-down best because it lets the flavors meld beautifully. This is where patience really pays off!

Step 7: Prepare Sugared Cranberries (Optional but Worth It!)

While your pudding chills, make the sugared cranberries—they’re so simple and add a festive punch. Just simmer water and sugar to make a syrup, cool it, then toss fresh cranberries in to soak overnight. The next day, roll them in sugar and let them dry for an adorable sparkly finish.

How to Serve Eggnog Pudding Recipe with Cranberries Recipe

Garnishes

I always top my eggnog pudding with a generous swirl of freshly whipped cream, a light dusting of grated nutmeg for aroma, and those gorgeous sugared cranberries for a burst of color and tang. This combo not only looks incredible but the textures play so well together—creamy, fluffy, and crisp.

Side Dishes

This eggnog pudding makes a fantastic dessert finale after a hearty holiday meal. I love serving it alongside warm gingerbread cookies or cinnamon-spiced biscotti to dip into the pudding—those spice notes complement each other so nicely!

Creative Ways to Present

If you want to impress guests, try serving individual puddings in clear glass cups or small mason jars layered with a sprinkle of crushed gingersnap cookies at the bottom. You can even pipe the whipped cream in cute peaks and garnish with a sprig of fresh rosemary for that holiday cheer vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover eggnog pudding in an airtight container right in the fridge. It stays delicious and creamy for up to 4 days, which is great for busy holiday weeks when you want a quick sweet treat without extra effort.

Freezing

I’ve found that freezing this pudding isn’t the best idea as the texture can get a bit grainy when thawed. If you want to prep ahead, I recommend chilling fully and storing in the fridge instead of freezing for the best results.

Reheating

This pudding is best enjoyed cold, but if you want to warm it up slightly, heat gently on the stove over low heat with frequent stirring until just warm—avoid boiling again to keep it smooth. Though honestly, I prefer it chilled for that classic creamy texture.

FAQs

Final Thoughts

This Eggnog Pudding Recipe with Cranberries Recipe holds a special place in my heart because it takes all the cozy, nostalgic holiday vibes and turns them into a luscious dessert you can share with loved ones. I love how simple ingredients come together to create something that feels decadent but is truly easy enough for any home cook. If you want a dessert that’s creamy, flavorful, and just a little bit festive, do yourself a favor and whip this up. I promise, you’ll want to make it again every year.

Print