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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

EGGNOG BREAD WITH RUM GLAZE Recipe

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This recipe for EGGNOG BREAD WITH RUM GLAZE is from The Braun Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Eggs
1 1/2 Cups Regular Eggnog (not low fat)
2 tsp Spiced Rum
1 Cup White Sugar
1 tsp Vanilla Extract
1/2 Cup Butter (room temp)
2 1/4 Cups Flour
1 (3.4 oz powdered) pkg of Instant French Vanilla Pudding Mix
2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Ground Nutmeg

RUM GLAZE:
1 Cup Confectioners Sugar (sifted)
2 tsp Eggnog
2 TBLS Spiced Rum
1/8 tsp Ground Nutmeg

Directions:
Directions:
1. Preheat oven to 350º. Spray loaf, muffin, etc pan with nonstick spray & dust with flour.

2. In mixer, mix together (with paddle), eggs, eggnog, rum, sugar, vanilla & butter. The butter will remain clumpy but that is fine.

3. In separate bowl, sift flour, pudding mix, baking powder, salt & nutmeg.

4. Add the dry ingredients to the wet mixture & blend until blended. Avoid over mixing. Again, the butter will remain clumpy & this is to be expected. The butter will melt when cooking. The dough will be thicker - be aware.

5. Pour into prepared choice of pan(s).

6. Bake 30 minutes or until toothpick comes out clean. A regular loaf pan will take 45-55 minutes.

RUM GLAZE:
1. Whisk together & pour over your cooled eggnog bread.

Number Of Servings:
Number Of Servings:
1 Loaf
Preparation Time:
Preparation Time:
20 Minutes

 

 

 

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