The original version did not have the instant pudding in the recipe, but for some reason I thought the bread to be just a bit dry. I thought maybe if I added a packet of instant french vanilla pudding and increased the eggnog by a half a cup that might do the trick.
Well it did, and this year is the first year I drizzled a eggnog glaze on the bread, it really took a already great recipe over the top. I made mini loaves for gift giving, so the recipe yields 5 mini loaves or 1 large loaf. I can say today as i type that i am down to just three loaves i cant stop eating this stuff.
I managed to freeze the remaining three loaves so I cant get my hands on them. Now my kids seem to think they like it too ugh, guess I need to bake some more of those little guys. I think the bread is at it's best the second day after the flavors have mixed together. You cant even detect the instant pudding it really made the bread so moist.
I will continue to add the pudding and add the eggnog glaze it's so yummy!!! now go bake some of this bread you wont be sorry. I guarantee after you taste this bread you wont think of eggnog the same way again, you will be thinking about this awesome holiday recipe.
These are the ingredients you will need:
Eggnog, eggs, sugar, all purpose flour, melted butter, instant vanilla pudding, vanilla extract, rum extract, nutmeg, salt and baking powder.
Pour into greased pan or mini loaf pans. Bake at 350 degrees for 45-50 minutes for one large loaf or about 20 minutes for mini loaves. bake until golden brown and toothpick inserted comes out clean.
cool in pans 10 minutes
2 1/4 - cups all purpose flour
2 - teaspoon baking powder
1/4 - teaspoon salt
1 - 3.4 oz package instant french vanilla or vanilla pudding
1 1/4 - cups sugar
1 3/4- cups eggnog
2 - eggs, beaten
1/2 - cup butter, melted
1/4 - teaspoon nutmeg
1 - teaspoon rum extract
1 - teaspoon vanilla extract
Add the instant pudding and blend. Pour into greased mini loaf pans. Bake at 350 degrees for 20-25 minutes. Bread will be golden brown and a toothpick inserted comes out clean. Cool in pans 10 minutes. Remove and cool completely on a baking rack. When cool drizzle eggnog glaze on top.
1 - cup powdered sugar
Enough eggnog to make a glaze to drizzle over bread