I originally made this bread for Christmas morning, but my photos were so bad, I decided to wait until I returned home, make the bread again and take better photos. Sounded like the perfect plan until I realized that eggnog was nowhere to be found the day after Christmas. I went to at least three stores and couldn’t find any. I was told by one store that eggnog season was officially over. Crap!
I made the best of a disappointing situation by making cinnamon chop bread with Irish cream which was great! I decided to wait (well I really didn’t have a choice) until next year to try the eggnog monkey bread again. Well, fate stepped in two days later. I was hanging out with a friend at a farmers’ market and saw a small bottle of eggnog! I literally squealed and bought the eggnog. I made a plan to make it for breakfast New Year’s Day. It was awesome! It was very similar to the one I made for Christmas with one exception. Instead of drizzling a ton of frosting on top, I did a light drizzle and put the extra glaze in a small ramekin for dipping. Yum!
Eggnog Monkey Bread
for the monkey bread
- 2 loaves of frozen bread dough (, thawed)
- 1 stick ((8oz) unsalted butter)
- 1 cup dark brown sugar
- 1 tablespoon ground cinnamon ((I love siagon cinnamon))
- 1/3 cup of eggnog
for the glaze
- 1 cup of confectioners’ sugar (, sifted)
- ¼ cup of eggnog (, plus more for desired consistency)
- dash of salt
make the monkey bread
- Generously butter a bundt or tube pan.
- In a small bowl, melt butter and let cool. Stir in eggnog and set aside. In another small bowl, combine brown sugar and cinnamon. Cut the dough into 1 ½ inch pieces (or any random size that you prefer, but no larger than 2 inches. Dip each piece of dough into the melted butter mixture then roll in the cinnamon sugar mixture and place in the bundt pan. Continue this process until you have two layers of dough. Place the pan in a warm area and let rise until double, or when the dough has almost reached the top of the pan.
- Bake the bread in a 350°F oven for approximately 30 min, or until the bread is golden brown. Let rest in the pan for at least 10 minutes, then invert onto a cooling rack. Drizzle with glaze.
make the glaze
- Combine the sifted confectioners’ sugar with the eggnog until you have a smooth consistency. Add a dash of salt and thoroughly combine.