The Sunday Recipe: Eggnog Bread

Eggnog Bread

If you’ve never made an eggnog bread, I highly recommend you give this a try before the eggnog is gone. It’s a great holiday treat. Don’t be intimidated by the 2 teaspoons of rum extract. You’ll miss it if it isn’t there. This is adapted from a recipe at The Recipe Critic –  https://therecipecritic.com/eggnog-quickbread-eggnog-glaze/  If you want a recipe that uses regular flour and sugar, follow the link.

Ingredients

  • 2 eggs plus 1 egg white
  • ¾ cups maple syrup
  • 1 stick of butter, melted
  • 2 teaspoons rum extract
  • 1 teaspoon vanilla
  • 2 ¼ cups of Bob’s Red Mill 1 to 1 baking mix, or 2 cups white rice flour with 2 tablespoons tapioca flour
  • 2 teaspoons baking powder
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • Optional glaze: 1 cup sifted powdered sugar well mixed with 3 tablespoons eggnog

Directions

  1. Preheat the oven to 350 degrees.
  2. Grease and flour a loaf pan, or spray with cooking spray and create a parchment sling.
  3. Cut the butter into tablespoons and melt in a microwave proof mug or bowl on 50% power, approximately 1 minute. (If there are chunks, stir so they dissolve instead of microwaving more to keep the butter at lower temp.)
  4. In a large mixing bowl, whisk the eggs.
  5. Whisk in the maple syrup, eggnog, rum extract, and vanilla.
  6. Add the melted butter in a thin stream, whisking continuously.
  7. Stir in the baking mix, baking powder, nutmeg, and cinnamon just until combined.
  8. Pour into the prepared pan and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.
  9. Allow to cool ten minutes before removing from pan.
  10. Cool completely before glazing, if using glaze.

This bread is best served cut into thin slices to get the full effect of the flavors. I cut the slices in half so they can be easily picked up, particularly when serving with other Christmas cookies.

*This year I had made vanilla buttercream frosting for molasses cookies so I just heated a half cup in the microwave for 45 seconds and poured it over the top of the second half of the loaf on Christmas Day. It worked great.

The Sunday Recipe: Homemade Eggnog

delicious eggnog cocktail on round wooden boards near spruce branches and cinnamon sticks on blue textured background

Homemade Eggnog

My mom always made the best eggnog at Christmas – thick, creamy, and rich. To me, it was similar to melted vanilla ice cream. It’s kind of amazing no one ever seemed to get sick from salmonella even though we were using raw eggs. However, after a bout of salmonella this summer when I made an ice cream recipe that called for raw eggs, I started thinking about how one could pasteurize a homemade eggnog recipe. I realized that the recipes for eggnog and vanilla ice cream were very similar so why not heat it the same way to kill the bacteria? Hence this recipe.

Ingredients

  • 2 cups whole milk
  • 1 cup heavy or “whipping” cream
  • 1/3 cup maple syrup (or 6 tablespoons light brown sugar)
  • 4 egg yolks
  • 1 tablespoon vanilla
  • 1/8 teaspoon salt
  • Optional: rum flavoring or nutmeg

Directions

  1. In a saucepot over medium heat, bring milk to a simmer (steaming and little bubbles around the edge) then remove from heat.
  2. Meanwhile, in a mixing bowl, whisk egg yolks and maple syrup or brown sugar.
  3. Whisk a quarter cup of the hot mixture into the egg yolk mixture, pouring it in slowly as you whisk continuously.
  4. Do that 2 more times, to temper the egg yolks.
  5. Now stir the egg yolk mixture into the saucepot.
  6. Heat over medium heat until the custard mixture steams again, stirring constantly. Do not boil.
  7. Remove from heat and chill thoroughly.
  8. When ready to serve, blend in the cream, salt, and vanilla. Using a blender is a great way to give it an extra froth. You can also whip the cream before stirring in the chilled custard.
  9. Enjoy