A friend just sent me an email for this recipe and I thought I’d quickly add it to my website. I will be making it soon for Christmas gifts for friends/neighbors (in addition to taking better pictures of it). But for now, here are my not-so-fabulous pictures of my fabulous eggnog bread.
1 and ½ cups regular eggnog (not low-fat)
2 teaspoons of rum with spices
1 cup of white sugar
1 teaspoon vanilla extract
½ cup butter at room temperature
2¼ cup of all-purpose flour
1 (3.4 oz. powder) package of instant French vanilla pudding mix (see photo above)
2 teaspoons of baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
1 cup of sifted confectioner’s sugar
2 teaspoons of eggnog
2 tablespoons of rum and spices
⅛ teaspoon ground nutmeg
Preheat the oven to 350.
Spray your bread, roll, etc. with a non-stick flour spray.
In the mixer with the paddle, mix the eggs, the eggnog, the rum, the sugar, the vanilla and the butter.
The butter will remain lumpy but is fine. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg.
Add the dry mixture to the wet mixture and mix until incorporated.
Avoid over mixing.
Again, the butter will remain lumpy and this is to be expected.
The butter will melt when cooked.
The dough will be thicker, be careful.
Pour it into the pot you have prepared.
Bake your mini breads for approximately 30 minutes or until a toothpick comes out clean.
A normal bread pan will take about 45-55 minutes.
Beat and pour over cooled eggnog bread.