Eggnog Bread With Rum Sauce Recipe 415 Recipes

EGGNOG BREAD WITH SUGAR RUM GLAZE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl combine the eggs, sugar, butter, eggnog, vanilla, and rum. Because the eggnog is cold, there will be small clumps of butter. Don't worry about that.
• In a separate bowl, whisk the flour, pudding mix, baking powder, salt and nutmeg.
• Add the dry ingredients to the eggnog mixture in 3 batches, mixing well in between.
• The batter will be thick.
• Put into prepared baking pan(s.)
• I recommend using four small loaf pans. Bake for 30 to 35 minutes. If using a large loaf pan, baking time will need to be adjusted.
• Watch at the end so it does not over-bake. It's done when a knife inserted in the center of a loaf comes out clean.
• Cool for 5 minutes. Turn out onto a cooking rack.
• Cool completely.
• Combine 1 cup powdered sugar, 2 teaspoons eggnog, 1 teaspoon rum, 1 teaspoon milk.
• Stir well. If your glaze is too thin, add a little more sugar. If it's too thick, add a tiny bit more milk. The glaze should pour, but should not be runny.
• Drizzle glaze over cooled loaves.

EGGNOG BREAD WITH RUM GLAZE

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.

EGGNOG BREAD WITH RUM SAUCE RECIPE - (4.1/5)

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 (SPIKED WITH RUM)

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.

EGGNOG BREAD

Steps:

• Preheat oven to 350°. Grease a 8x4-in. loaf pan., In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE

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.

HOLIDAY RUM EGGNOG BREAD

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 FRUIT BREAD

Steps:

• In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.