Bonjour

I hope you all had a wonderful Thanksgiving! We sure did...WAY too much food but had fun making new memories! And now onto Christmas! O M G where has this year gone? We spent most of the week cleaning and decorating and we still aren't done! But everything that is done really looks nice! L O V E our tree....

Still lots of things to do but at least its in progress! This Christmas will be so special because we have a new little one to share it with! I cannot wait!! I promise he is not say BAH HUMBUG in this pic!

Anyway, I hope you all had an awesome Thanksgiving and that your week ahead is just as amazing!

Now onto a really good recipe...get ready for some Christmas recipes!
This one is for Eggnog Bread...don't turn your nose up at it,
I promise its really good!!
Try it!

Holiday Eggnog Bread

2 - eggs
1 1/4 - cups sugar
1 3/4 cups eggnog
1/2 - cup butter, melted
1/4 - teaspoon nutmeg
1 - teaspoon rum extract
1 - teaspoon vanilla extract
2 1/4 - cups all purpose flour
2 teaspoon baking powder
1/4 - tsp salt
1 - 3.4 oz package instant french vanilla or vanilla pudding

Eggnog Glaze

1 - Cup Powdered Sugar
Enough eggnog to make a glaze to drizzle over bread

Preheat oven to 350 degrees. Grease bottom of bread pan or mini loaf pans. Beat eggs, add sugar, eggnog, butter, rum and vanilla extract. Sift together the flour, baking powder, salt and nutmeg. Add the flour mixture to the batter and mix well.

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 eggnot glaze on top.

To make the glaze: Mix (1) cup powdered sugar with enough eggnog to make a pourable glaze. Drizzle over cooled loaves. Let glaze set before storing bread.