RICHMOND, Va. - If you’re looking for another way to enjoy your eggnog this season, we have a few ideas for you. Mary Rapoport of the Virginia Egg Council joins us to share a “quick bread” eggnog recipe and an eggnog french toast recipe. You can find this recipe below or find more “eggcellent” ideas on their website.
2 ¼ cups all‐purpose flour
1 (3.5 oz.) box vanilla instant pudding
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
½ cup (1 stick) butter, at room temp
1 cup of sugar
1 ½ cups eggnog
1 teaspoon rum extract (or rum)
½ cup cranberries and/or chopped nuts (opt.)
Preheat oven to 350°F. Line a 9x5” loaf pan with parchment paper or spray with baker’s spray. Set aside. In a medium bowl, combine flour, pudding mix, baking powder, salt, and nutmeg with a whisk. In a large bowl, beat the butter until smooth and light, then beat in sugar, eggs, eggnog, and rum flavoring. Beat until just combined, then add the dry ingredients, and blend. Stir in chopped nuts or fruits, if desired. Pour batter into loaf pan and bake 60 ‐ 70 min, covering the top with foil as bread browns, at about 40 min. A pick should come out clean when it’s done. Let cool completely then make the glaze by combining the following ingredients and pour over top of the bread.
¾ cup powdered sugar
3 tablespoons eggnog
1 teaspoon rum extract