So, a funny thing happened on the way to bread pudding…
I was making a basic recipe found on Recettes du Québec, and wound up with some extra egg preparation, since my baking dish was a little smaller than the one in the recipe.
And as I was heading to make a caffe latte, I had an idea: how about using the egg preparation to make a special kind of latte.
I doubled the amount of milk, mixed it well with the egg preparation, and after making an espresso with my trusty old Saeco Aroma, I warmed and frothed up the egg preparation like you normally would with the milk. The result was unctuous and delicious, almost like a light custard.
For good measure, and in the spirit of the Christmas egg nog, I added an ounce of Gélinotte, a rich and spicy maple liqueur I particularly like, made by Québec producer Intermiel. Kathryn, from Café du Lac, suggested using some Sortilège, a maple and Canadian whisky combo she keeps on hand. Some brandy and a little maple syrup could also do the trick, I’m sure.
Suggested proportions for the “egg nog” preparation are 1 1/2 cups of milk, one egg, a couple of teaspoons of sugar (or brown sugar or maple syrup), a good pinch of nutmeg (freshly grated, ideally) and a good pinch of cinnamon. If you don’t have an espresso machine, warm the egg preparation slowly on the stovetop, using an immersion blender or a whip to stir the mixture as it warms up. Short bursts in the microwave could also work.
Just be sure not to overheat the mixture. You don’t want to be making a Christmas omelette.