EGGNOG QUICK BREAD
This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast.
Provided by Bev
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
- Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
- Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
- Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 37.8 g, Cholesterol 63.8 mg, Fat 10.3 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 256.3 mg, Sugar 18.6 g
EGGNOG BREAD WITH RUM GLAZE
Eggnog Bread with Rum Glaze is a tasty holiday recipe you can have for breakfast or a sweet treat. This goes really well with a warm mug of coffee or hot cocoa.
Provided by Jill
Categories Breakfast
Time 55m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and spray a 9 x 5 inch bread pan with baking spray.
- In the bowl of a stand mixer, combine eggs, eggnog, spiced rum, granulated sugar, vanilla extract. and softened butter and beat until combined.
- In a medium bowl, combine flour, French vanilla pudding mix, baking powder, salt, nutmeg, and cinnamon and whisk until combined.
- Gradually pour the dry ingredients into the stand mixer on low speed and mix just until combined.
- Pour batter into the prepared bread pan and bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow bread to cool.
- Whisk together all glaze ingredients until smooth.
- Drizzle over the bread.
Nutrition Facts : ServingSize 9 g, Calories 400 kcal, Carbohydrate 64 g, Protein 6 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 53 mg, Sodium 181 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 4 g
EGGNOG (SPIKED WITH RUM)
I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.
Provided by Donna Fair
Categories Drinks Recipes Eggnog Recipes
Time 8h15m
Yield 16
Number Of Ingredients 6
Steps:
- Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
- Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.
Nutrition Facts : Calories 444.7 calories, Carbohydrate 41.3 g, Cholesterol 202.5 mg, Fat 21.7 g, Protein 7.1 g, SaturatedFat 12.4 g, Sodium 88.8 mg, Sugar 37.9 g
HOLIDAY RUM EGGNOG BREAD
Make and share this Holiday Rum Eggnog Bread recipe from Food.com.
Provided by OceanIvy
Categories Breads
Time 1h
Yield 1-3 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
- Blend in sugar, eggnog, butter, rum extract and vanilla extract.
- Combine the flour, baking powder, walnuts, salt and nutmeg, stirring to combine.
- Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
- Pour the batter into pan(s).
- If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
- If baking the breads in the smaller pans, bake 35-40 minutes.
- Cool 10 minutes, then remove from pan.
- Cool breads completely, then wrap tightly. Keep in the refrigerator.
EGGNOG BREAD WITH RUM SAUCE RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 13
Steps:
- Eggnog Bread: Preheat oven to 350 degrees. Cream together butter, sugar and brown sugar in a medium/large bowl until smooth. Add in eggs one at a time. Stir in eggnog and vanilla. In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it's all combined. Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray. Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center. Let cool on wire rack before removing from pan. Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
EGGNOG QUICK BREAD
This is my favorite holiday bread to make and I am not that much of an eggnog lover! Make great gifts! You can freeze the eggnog and make year long, too!
Provided by HDMac
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- beat eggs in large mixing bowl.
- Add next 5 ingredients blending well.
- Add remaining ingredients and stir until just moist.
- Pour into a greased loaf pan and bake at 350* for 45 to 50 minutes. Cool 10 minutes, removed from pan.
Nutrition Facts : Calories 3019.4, Fat 113.9, SaturatedFat 29.1, Cholesterol 521.9, Sodium 2077.9, Carbohydrate 440.9, Fiber 7.7, Sugar 223.8, Protein 54.2
BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE
Make and share this Banana-Eggnog Bread Pudding with Rum Sauce recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
- Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
- In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
- Pour over the bread cubes; let stand 5 minutes.
- Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
- Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
- Cook over medium heat, stirring constantly, until the mixture boils and thickens.
- Reduce heat to low; simmer for 5 minutes, stirring constantly.
- Stir in the rum extract; serve sauce warm.
- Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.
Nutrition Facts : Calories 409.6, Fat 14.2, SaturatedFat 7.6, Cholesterol 132.9, Sodium 382.4, Carbohydrate 63.4, Fiber 1.5, Sugar 34.2, Protein 8.5
RUM EGGNOG SAUCE
Make and share this Rum Eggnog Sauce recipe from Food.com.
Provided by Dannygirl
Categories Christmas
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
- Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice.
- Cover and let cool slightly; refrigerate until cold.
- In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy.
- Fold into eggnog mixture until smooth.
- Refrigerate sauce until ready to serve.
Nutrition Facts : Calories 127.4, Fat 9.1, SaturatedFat 5.5, Cholesterol 48.5, Sodium 31.5, Carbohydrate 7.8, Sugar 4, Protein 2.1
EGGNOG BREAD PUDDING WITH RUM SAUCE
From Pillsbury Fast and Healthy Magazine, Nov/Dec 1993.
Provided by Vicki Butts (lazyme)
Categories Puddings
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350F. Spray a 13 x 9 x 3 (3-quart) baking dish with non-stick spray. Set aside.
- 2. In a large bowl, combine all bread pudding ingredients except the bread and raisins. Blend until smooth with a wire whisk.
- 3. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean.
- 4. Meanwhile, in a small saucepan, combine all rum sauce ingredients.
- 5. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly.
- 6. Serve sauce over warm bread pudding.
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