Archive for the ‘Egg Nog’ Category

Egg Nog Bread Pudding

This is the last time that I talk about egg nog. I promise.

Ever since starting this blog back in November I’ve noticed that I know what I like, I like it a lot, and I do my best to bake with that favorite thing non-stop. Does that count as being obsessive-compulsive? Maybe just obsessive? Or maybe it’s plain annoying. Remember pumpkin November? Sorry.

Anyways…when I was going through university I had the privilege of living with the same roommate for 4 years. And she was the best roommate probably in the history of room mates. For real for real. She would sometimes do my dishes, she introduced me to homemade ice cream cakes, she’d force me to exercise, would go for nature walks with me, carve pumpkins, build snowmen and gingerbread houses, and one time she even made my bed for me. Seriously, it doesn’t get much better than that.

One year we began the tradition of Sunday brunch where we’d alternate making brunch for each other. A true win-win situation. I’d make your run of the mill scones, pancakes, etc but she’d go all out whipping up things such as apple streusel and my absolute favorite, challah bread pudding. I could never get enough of the stuff, and thank goodness it lasted a few days after the fact.

What was I thinking moving out of that living situation? Thank fricken goodness we still live in the same city!

This weekend I felt it necessary to recreate Sunday brunch and I happened to have some egg nog on hand that needed to be used up. Naturally egg nog bread pudding was where my thoughts roamed. Good decision. Gooey bread, raisins, chocolate chips, and oh right…egg nog.

Perfection in a baking dish? Without a doubt.

Egg Nog Bread Pudding

2 cups egg nog                              1/2 cup milk

4 tbsp melted butter                      3/4 cup sugar

3 eggs                                            1/2 tsp vanilla

1/2 loaf French Bread or Challah    1/4 cup raisins

1/2 cup chocolate chips

Combine egg nog, milk and butter with the sugar, eggs and vanilla.

Line a large baking dish with 1 layer of the sliced bread (1 inch slices). Sprinkle with half of the chocolate chips and raisins.

Pour a quarter of the liquid mixture over the first layer.

Top with remaining bread, chocolate chips and raisins. Pour the remaining liquid mixture over top.

Cover with aluminium foil and let stand for at least 30 minutes. (I always leave my to sit in the fridge overnight. The longer it sits the more the bread absorbs the liquids.)

Preheat oven to 325F. Bake for 50 minutes. Remove the foil and bake for 20 more minutes (or until the bread is puffy and golden brown).


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Fine. You caught me. Guilty as charged.

Yes I have been drinking egg nog since stores started carrying it in October for Thanksgiving. I can’t get enough of the stuff. Egg nog chai tea latte, warm egg nog and milk, egg nog baked goods, heck, I even drink the stuff straight out of the carton. I’ve never made it from scratch though…I think I might have to change that one day soon, like in January, when the stores stop selling it and I’m left with withdrawal symptoms.

In the meantime, I’m going to bask in the glory of drinking egg nog on a near daily basis. Did I mention that I started my birthday with a warm mug of egg nog, courtesy of 3 amazing friends? The best.

Normally I find that when I try baking egg nog treats they don’t end up tasting like egg nog. Then came these muffins. They taste like egg nog. I think it’s because of the oats, which soak in the egg nog and pick up all of the flavour. 

Throw in some cranberries and you have a delicious holiday muffin…or in my case a delicious October, November and December muffin. Because really, you can never have enough egg nog.




Cranberry Egg Nog Muffins

1 cup oats                      1 cup egg nog

2 eggs                            1/3 cup melted butter

1 tsp almond extract      1 1/2 cups flour

1/4 tsp nutmeg              1/2 tsp cinnamon

1 tbsp baking powder    1 cup sugar

1 cup chopped cranberries

Preheat oven to 400F.

Pour egg nog over the oats and let stand. Add the eggs, melted butter and almond extract.

Combine flour, sugar, baking powder and spices.

Pour the liquid mixture over the flour mixture. Stir until just moistened and add the cranberries.

Bake 20-25 minutes.

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