Eggnog Fruit Bread

Eggnog Fruit Bread

Eggnog Fruit Bread

Oh eggnog, eggnog, how I do love you.  You are just the ticket for smoothing out a little hootch, happily consumed on Christmas eve in the name of good cheer.   You are the perfect accompaniment to some of those Christmas cookies,  and mixed into the egg mixture, you made marvelous French Toast on Christmas morning.  But why, dear eggnog, is there so much of you left when the celebrations are all over?

Well, there’s just one thing to do…. turn you into something else.

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Poof!  You are now a fruit bread.

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FRUITED EGGNOG BREAD

Yield:    Makes two  7.75″ x 3.75″ loaves, or ( 1 ) 9″ x 5″ loaf

Ingredients:

  • 2 3/4 cups all-purpose flourIMG_8803
  • 3/4 cup sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. mace (nutmeg is a good substitute.)
  • 1 1/2 cups eggnog
  • 1/4 cup butter, melted
  • 1 egg, beaten
  • 1 tsp. rum flavoring
  • 3/4 cup chopped pecans
  • 3/4 cup mixed candied fruits

Directions:

1.  Preheat oven to 350*F.  Grease a 9″ x 5″ pan or two smaller pans ( approx. 8″ x 4″); or line with parchment paper, leaving an overhang on the long sides of the pans.

2.  In a large bowl, whisk together the flour, sugar, baking powder, salt and mace.

3.  In another smaller bowl, beat the egg with a whisk, stir in melted butter, eggnog and rum flavoring.  Add all at once to flour mixture and stir with a spoon just until flour is moistened.  (Mixture will be lumpy.)

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4.  Fold in pecans and fruits; spread batter in pan(s).  Bake 1 hour or until tester inserted in center comes out clean.

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5.  Cool breads in pan on wire rack 10 minutes, remove from pan(s) to cool.

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This bread will freeze nicely if wrapped in plastic wrap and then foil..   Thaw at room temperature.     Makes 1 large, or 2 smaller loaves.IMG_8837

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The flavor of eggnog is apparent in this bread, but it is not overly sweet.  We like it lightly toasted and served with coffee.  It’s also a nice snack if served with a glass of cold milk or more eggnog.

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Eggnog Baked French Toast

Eggnog baked French Toast

Eggnog baked French Toast

If you are anything like me right about now you have “bits of this” and ” a little bit of that” left over from Holiday cooking and baking, and you’re wondering how to use it all up.  If it’s eggnog you want to use up, wonder no longer.  I have just the recipe for you.  You’re gonna love it, and so will any children you may be feeding.  This might even turn into a post Holiday tradition, or a special breakfast for New Year’s morning.

The cranberries provide a hit of tartness in amongst the sweet.

The cranberries provide a hit of tartness in amongst the sweet.

Besides including eggnog, this French toast will also accommodate any other additions such as fresh or dried cranberries, or raisins that you might want to add.  In my version, pictured here, I used fresh cranberries, and we particularly liked the occasional tartness in amongst the sweetness of the toast.   Since this is prepared the night before and baked in the morning it is an ideal menu item for either breakfast or brunch.

Great for a Holiday breakfast or brunch.

Great for a Holiday breakfast or brunch.

EGGNOG BAKED FRENCH TOAST

YIELD:   4 servings

INGREDIENTS

  • 4 large eggs
  • 1 cup low-fat eggnog
  • 1/4 cup maple syrup
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 small French baguette, (or half a large one) cut into 1-inch cubes.  (About 5-6 cups )
  • 1 cup additional fruits, i.e. cranberries, raisins, dried cherries

DIRECTIONS

Break the eggs into a large mixing bowl, and whisk briefly.  Add the eggnog, maple syrup, and vanilla and mix in.  Add the cinnamon and nutmeg.  Whisk well till all is evenly combined.

Stir in the bread cubes until evenly coated.  Stir in the fruit.

Lightly grease a 2-quart baking dish.  Transfer the bread-egg mixture to the baking dish.  Cover with plastic wrap, and refrigerate at least 2 hours or over night.

When you are ready to bake, preheat the oven to 375* F.   Remove the plastic wrap, and bake for 25 – 30 minutes or until puffed and light golden brown.  Let cool a few minutes, then serve with a dusting of confectioners’ sugar and additional maple syrup if desired.

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SOURCE:   Everyday Occasions,  via Annie’s Eats Blog