Sweet, festive, and amazingly delicious, this eggnog pull apart bread is perfect for a holiday brunch or cozy Christmas morning.Have you ever made a pull-apart bread? I developed a recipe for a client earlier this year and decided I had to recreate a recipe for the blog. When I was thinking about eggnog flavored recipes that would be oh so tasty, pull-apart bread came to my mind instantly.
What is pull-apart bread? It’s a doughy bread that you cut into slices before stacking into a loaf pan so that when it’s baked, it’s uneven and easy to pull apart in sheets using your hands. It can be savory or sweet but this time of year, I prefer sweet.And I love the flavor of eggnog. Rich, creamy, and packed with warming spices like nutmeg. If Christmas had a taste, eggnog would be a strong contender (up there w gingerbread). And can we stop trying to “skinny” our eggnog already? I like my Christmas cocktails that don’t come with a side of body shame. Aka regular eggnog for me, please!So we’re not “skinnying” this bread recipe either. And if you’re worried about said bread recipe, let me remind you a few things: 1. eggnog is not a summer flavor so I doubt you’ll be wanting to eat this all year round and 2. the holidays only come around once a year, might as well enjoy them and the food, and 3. this bread takes a decent amount of time to make so once again, you probably won’t be making this on the regular. And if you are, good for you. You have more patience for baked goods than I do.This bread is Steve approved and it got the stamp of approval from his office too and they’re legit professional bakers soooo that’s a win in my book. This bread is delicious on its own but to add a little more Christmas spirit, definitely drizzle it with the eggnog glaze.Add this sweet bread to your holiday brunch menu or surprise everyone on Christmas morning with a house that smells like the holidays and a treat that everyone is sure to love.Print
For the bread:
- 1 packet active dry yeast (1/4 ounce or 2 1/4 teaspoons)
- 1/4 cup warm water
- 1/4 cup unsalted butter
- 1 1/3 cups eggnog
- 1 teaspoon vanilla
- 3 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
For the filling:
- 2 tablespoons butter, melted
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
For the glaze:
- 1/2 cup powdered sugar
- 2 tablespoons eggnog
For the bread:
- Mix yeast with warm water and wait until bubbles, about 5-10 minutes.
- In a small saucepan heat butter and eggnog over medium-low heat until butter is melted. Add vanilla and set aside to let cool.
- In a large bowl or stand mixer, add 2 1/2 cups flour, sugar and salt, and mix to combine.
- Add yeast and gradually mix in eggnog mixture. Add remaining 3/4 cup flour and continue mixing until dough is smooth and sticky, about 2-3 minutes.
- Transfer dough to a large greased bowl and let proof (rise) for 1 hour in a warm space.
- Preheat the oven to 350 degrees F.
- Turn out dough onto well-floured surface and knead until covered with flour. Use a rolling pin to roll out dough to roughly 12 x 20 inches.
- Use a pastry brush to spread melted butter all over dough. Mix together sugar, cinnamon and nutmeg in a small bowl and sprinkle evenly over dough.
- Slice the dough evenly into six vertical strips. Stack the strips one on top of the other. Slice the stack into six equal squares.
- Layer the dough squares (like a flip book) in a greased 9x5x3 loaf pan. In a warm place, allow dough to rise in pan for about 30-45 minutes.
- Bake at 350 degrees F until top is golden-brown, about 30-45 minutes.
- Let bread rest in pan for 20-30 minutes before removing to serve.
- Top with eggnog glaze before serving.
For the eggnog glaze:
- In a small mixing bowl, whisk or beat together the powdered sugar and eggnog until glaze-like consistency is formed.