Holiday Comfort in a Bite: Eggnog Bread Pudding Delight
Indulge in the warmth of the season with our mouthwatering Holiday Comfort in a Bite: Eggnog Bread Pudding Delight recipe! ????✨ In this video, I'll guide you through the simple steps to create the perfect fusion of rich eggnog and decadent bread pudding. Imagine the delightful aroma filling your kitchen as you bake up this festive treat, ready to be the star of your holiday table. Whether you're hosting a gathering or treating yourself to a cozy night in, this eggnog-infused creation is sure to spread joy and sweetness. Join me in celebrating the holidays with this easy-to-follow recipe that promises to warm your heart and satisfy your festive cravings. Get ready to elevate your dessert game and make this season extra special! ???????????? #HolidayBaking #EggnogBreadPudding #ChristmasTreats
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Southern Eggnog Bread Pudding Recipe
Ingredients:
- 1 loaf of French bread, cut into 1-inch cubes
- 3 cups eggnog
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Powdered sugar for dusting (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large mixing bowl, combine the eggnog, eggs, sugar, melted butter, vanilla extract, nutmeg, and cinnamon. Whisk until well combined.
3. Add the cubed French bread to the bowl, ensuring each piece is coated with the eggnog mixture. Let it sit for about 10 minutes to allow the bread to absorb the liquid.
4. If you're using raisins, fold them into the bread mixture.
5. Pour the bread mixture into the prepared baking dish, spreading it evenly.
6. Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the center is set.
7. Once done, remove from the oven and let it cool slightly before serving.
8. Optionally, dust the top with powdered sugar before serving.
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Eggnog Bread
This eggnog bread gives you a soft, moist treat with the perfect eggnog glaze. It’s a unique recipe that is the perfect breakfast or sweet dessert for the holidays. If you love eggnog, then you will go crazy for this easy bread recipe.
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Grab the full, printable recipe on my blog:
INGREDIENTS
Bread
2 eggs
1 1/2 cup eggnog
1 tsp rum extract
1 cup sugar
1 tsp vanilla extract
1/2 cup butter softened
2 1/4 cup all-purpose flour sifted
2 tsp baking powder
3.4 oz vanilla instant pudding mix dry
1/2 tsp salt
1/2 tsp allspice
Glaze Topping
1 cup powdered sugar sifted
2-3 tbsp eggnog
1/4 tsp butter extract
1/4 tsp allspice
INSTRUCTIONS
Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray. Set aside.
In the bowl of a stand mixer with the paddle attachment add eggs, eggnog, rum extract, sugar, vanilla extract, and butter. Turn the mixer on medium and mix together for about 2 minutes.
In a separate mixing bowl add sifted flour, pudding mix, baking powder, salt, and allspice. Whisk together.
Turn the mixer to low speed and slowly add the dry mixture to the wet mixture. Combine until no flour streaks remain.
Pour into the greased loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean.
While the bread is baking, add the glaze ingredients to a separate mixing bowl. Use a whisk to combine.
Once the bread is done cooking remove it from the oven and allow to cool for 20 minutes in the bread pan.
After 20 minutes gently remove the bread from the pan and place on a serving platter.
Pour the glaze over the top of the bread and serve!
NOTES
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Mini Eggnog Bread Puddings Recipe, Gluten Free (recipe included)
This Gluten Free Eggnog Bread Pudding {RECIPE BELOW} is easy to make and chock full of holiday flavor. Pop a pecan or two on top of each pudding before baking for an attractive presentation. Get the printable recipe here:
Check out gfreefoodie.com for tons of gluten-free recipes!
Ingredients:
- 3 slices gluten-free sandwich bread (about 1 1/2 cups), cut into cubes (we used Schar Artisan White)
- 1 egg
- 1/4 cup eggnog (dairy, almond or coconut-based will work)
- 3 TBSP brown sugar
- 1/2 TSP Gluten-Free vanilla extract
- 1/8 TSP nutmeg
- 1/8 TSP cinnamon
- 3 TBSP pecans, chopped (optional, or sub raisins)
Sauce:
- 3 TBSP eggnog
- 3 TBSP brown sugar
Directions:
Preheat the oven to 325 degrees. Grease 4 wells of a muffin tin and set aside.
In a medium sized bowl, whisk together the egg, eggnog, vanilla and spices. Add the bread to the bowl and stir to combine, then add the pecans and stir again. Allow the mixture to stand for at least 5 minutes, so the bread can absorb the eggnog mixture.
Divide the batter evenly among the 4 prepared muffin wells. Bake for 20-25 minutes.
While the bread pudding is baking, combine the sauce ingredients in a small saucepan, and warm over low heat until the sugar crystals dissolve, stirring often, being careful not to burn. If you'd like a smoother sauce, finish it with 2 teaspoons of butter or coconut oil.
When the puddings are done baking, allow them to cool in the pan for 10 minutes. Then gently pop them out, drizzle with the sauce, and enjoy.
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Iced Eggnog Bread | Holiday Recipe | HOMESTEAD DREAMING
This delicious quick bread is perfect for the holidays!
Ingredients:
- 1 cup eggnog
- 2 tsp rum or rum extract
- 1 cup granulated sugar
- 2 eggs, beaten
- 2 1/4 cups flour
- 2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
*optional glaze*
- 1 cup powdered sugar
- 1 Tbsp Milk
- 2 tsp rum or rum extract
Directions:
1. Preheat oven to 350 degree Fahrenheit
2. Mix together
3. In separate bowl whisk together dry ingredients
4. Add wet to dry and combine well.
5. Pour batter into greased pan
6. Bake for 60 minutes at 350 degrees F
7. Let cool in pan for 10 mins, then transfer to wire rack
8. Glaze once cool, optional.
For glaze:
In a medium bowl, mix powdered sugar, milk, and rum until smooth. Use right away.
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12 DAYS OF HOLIDAY RECIPES: DAY 11 EGGNOG BREAD PUDDING [VEGAN]
Hi everyone! Today is the eleventh day of the 12 days of holiday recipes and we are making vegan eggnog bread pudding!
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INGREDIENTS (PLEASE DO NOT COPY AND PASTE ELSEWHERE THANK YOU)
Bread Pudding
1 cup (240ml) vegan eggnog
1 cup (240ml) nondairy milk, unsweetened and unflavored
1 tablespoons (12g) organic granulated sugar
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
2 egg replacers
8 ounces (226g) bread of choice
Glaze
1/4 cup (30g) organic powdered sugar
1 tablespoon (15ml) vegan eggnog
Optional
Powdered sugar, for dusting
Pomegranate seeds, for garnish
EGG REPLACER:
VEGAN EGGNOG:
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Ep. 437: Easy Eggnog Bread | How To Make Eggnog Bread | Quick Bread Recipes ????
Hello, MERRY CHRISTMAS and HAPPY HOLIDAYS my Friends, Welcome to my Southern Kitchen!!
Hope all of you are doing well, staying Safe and Healthy!!
Thank you for joining me in my Christmas Series of 2020, hope y’all enjoyed my yummy and Festive Treats and also we have reached 23K Subscribers; thank you again my Friends for watching and loving my Southern Recipes, I’m very Grateful!!! Now we’re on to 24K!!!
Today I am making a Simple and Easy Quick Bread Recipe, Eggnog Bread!!!
Soft, Tender, full of Eggnog Goodness and topped with a Luscious Eggnog Glaze; perfect on Christmas Morning Breakfast and/or Brunch also makes a great Holiday Gift!!
You’ll be in Heaven once you taste this, if you’re a Eggnog Lover, you will enjoy this Quick Bread!!!
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Ellen’s Homemade Eggnog Recipe:
Dry Ingredients
2 1/4 cups self rising or all purpose flour
2 tsp baking powder (if using all purpose flour)
1/2 tsp salt (if using all purpose flour)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Wet Ingredients
2 extra large or jumbo eggs, lightly beaten and room temperature
1 cup white sugar
1 cup eggnog, room temperature (homemade or store bought)
3 tbsp canola or vegetable oil
1/2 cup real mayonnaise
1 tsp pure vanilla extract
1/2 tsp pure rum extract
Eggnog Glaze
1 cup powdered sugar, sifted or whisked
3 tbsp eggnog (homemade or store bought)
1 tsp pure vanilla extract
1/4 tsp pure rum extract
Preheat Oven to 350 Degrees
Grease a 9x5 inch loaf pan with baking spray or butter and flour; set aside.
For the Dry Ingredients
In a large bowl, add flour, (baking powder and salt, if using), cinnamon and nutmeg; sift or whisk together until well combined. Set aside.
For the Wet Ingredients
In a large bowl, add eggs, eggnog, oil, sugar, mayonnaise, vanilla and rum extract; whisk everything together until well incorporated.
Slowly add and whisk in the flour mixture into the eggnog mixture until well combined (do not overmix). Pour the batter into the prepared loaf pan, shake and bang to get the air bubbles out. Bake for 40 minutes to 1 hour or until toothpick in the center comes out clean. Remove from the oven and cool completely on a wire rack. Drizzle the eggnog glaze on top, cut it into slices, serve and enjoy!
For the Eggnog Glaze
In a medium bowl, add powdered sugar, eggnog, vanilla and rum extract; whisk together until well incorporated. (If it’s too thick, add more eggnog, if too thin, add more powdered sugar).
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