Monday, December 29, 2014

In the kitchen : Eggnog Bread with Rum Glaze

This made an excellent gift for friends and neighbors. The recipe was found on Pinterest and led me to Knead to Cook. It came out perfect! She gives very good directions and I plan to look at more of her recipes.

Here's my version....

You'll need 4 mini loaf pans, 2 mixing bowls and measuring utensils.
Preheat your oven to 350.
Check out my stove, isn't it cute?

2 eggs 
1 and 1/2 cups of regular eggnog (not low fat) 
2 tsp Spiced Rum 
1 cup white sugar 
1 teaspoon vanilla extract
 1/2 cup butter @ room temperature
(my room temp was pretty cold, so I microwaved it a little!)

Butter will be clumpy and it's okay!

Pour a glass of eggnog, add some rum. Take a drink while you mix the dry ingredients:

 2 1/4 cup all purpose flour 
1 (3.4 ounces of powdered) package of instant French vanilla pudding mix 
 2 tsp baking powder 
1/2 tsp salt 
1/2 tsp ground nutmeg 

I only had regular vanilla pudding mix and the big box, so I used my handy dandy measuring cup to get 3.5 oz. (close enough).

Have a sip!

Stir the dry ingredients into the bowl with the liquid ones. It will be lumpy, and
it's okay!

Divide it between the 4 mini loaf pans.

Finish off your drink while it bakes 25-30 minutes.

They are done when a knife comes out clean.
I rotated my cookie sheet about 5 minutes earlier to ensure even cooking.

Let them cool....

Pour another glass of eggnog and rum.

Okay! at this point I forgot to take any more pictures!

Here's the glaze recipe:
1 C. confectioner's sugar
2 t. eggnog
2 TB spiced rum
1/8 t. nutmeg
Whisk together and pour over your cooled bread. I did add a little more sugar so it was thicker and didn't pour off the bread as much.

I made two batches, I learned it was important to let the bread cool and to measure out the right amount of pudding mix, I used the whole box the first time and it was more gooey, taking longer to bake.

Everyone liked their bread!

Happy Holidays!


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