Get your holiday started with these eggnog breakfast recipes - WFSB 3 Connecticut

Better Food

Get your holiday started with these eggnog breakfast recipes

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It's time for Better Breakfasts with the one and only, Chef Mark Anthony Bailey. If you want to start your holiday off right, try any one of these eggnog recipes. Don't forget to check out Chef Bailey's website for so much more. 

Homemade Spiked Eggnog:

2 cups milk

3/4 cup sugar

6 eggs, lightly heated

1 tbsp vanilla extract

1 cup brandy

1/4 cup run

Whipped Cream

Grated Nutmeg

Method:

In a saucepan combine sugar and eggs. 

Stir in milk and heat over medium heat. Stir for approximately 20 until thickened. Reduce heat and stir in rum, brandy and vanilla. 

Serve warm in mugs.  Top with whipped cream and nutmeg. 

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Eggnog Breakfast Bread Pudding:

1 load French Bread, sliced

butter

3 cups eggnog

2 cups milk

5 eggs

4 egg yolks

1 cup sugar

salt

1 tsp vanilla extract

Method:

Butter bread slices and cut into 1 inch cubes.  Transfer to baking dish.

In a small saucepan, heat milk and and eggnog over medium heat. Do not boil. 

In a large mixing bowl, whisk together eggs, yolks, sugar and salt. Mix in 1 cup of heated eggnog into eggs. Mix well. Then repeat with remaining eggnog.  Add extract and mix well. 

Pour eggnog custard over bread evenly. Press bread cubes down to absorb custard. Transfer to refrigerator and rest for 1 hour or overnight. 

Preheat open to 375 degrees. Cover baking dish with foil paper and transfer to oven. Bake for 30-35 minutes. 

Remove from oven and remove foil paper. Return to oven for 10 15 more minutes or until golden brown.

Dust with powdered and serve warm with syrup.

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Baked Eggnog Donuts:

1 cup flour

1 tsp baking powder

1/4 tsp salt

2 tbsp butter

1/4 cup sugar

1 egg

1/2 cup eggnog

1/2 cup powdered sugar

2 tbsp eggnog

grated nutmeg

Method:

Preheat oven to 325°

In a medium mixing bowl, combine flour baking powder and salt. Mix well and set aside. 

In a separate bowl, mix sugar and butter well. Add egg and eggnog. 

Add the flour mixture and mix until combined. Generously grease a 6 donut pan with non stick cooking spray. 

Transfer batter to donut pan evenly between the six cups. Transfer to oven and bake for 12-13 minutes. Remove from oven and allow to cool.  Once cook brush with glaze. 

For glaze, mix powdered sugar and eggnog.  Dip donuts into glaze or brush glaze on donuts.  Return to rack. Dust with nutmeg.