ROYAL ICING RECIPE | FOODTALK
Provided by Gathered In The Kitchen
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 24
Number Of Ingredients 3
Steps:
- Separate egg whites from yolks. Place egg whites into a mixing bowl
- Mix eggs until fluffy and airy
- Add in vanilla extract
- Mix in powdered sugar
- Mix until icing reaching a consistency of toothpaste *don't over mix
EGGNOG BREAD PUDDING | FOODTALK
Provided by Whisking Wolf
Total Time 75 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 17
Steps:
- Add eggs to a blender then pulse until pale and frothy, approximately 1 minute.
- Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
- Add remaining eggnog ingredients then pulse until combined, approximately 15 seconds.
- Chill in the refrigerator for 1 hour before drinking or use right away to make bread pudding.
- Store leftover eggnog in an airtight container in the refrigerator up to 3 days. Stir before enjoying.
- Preheat oven to 350 degrees.
- Grease the bottom and sides of a 2 quart baking dish with butter then set aside.
- Place bread cubes in a large bowl.
- In a separate bowl, whisk egg yolks, sugar, cinnamon, vanilla and eggnog until combined then pour over bread cubes.
- Using your fingers, gently press bread cubes into eggnog mixture until all cubes are moistened. Set aside and allow bread cubes to soak for 15 minutes.
- Spoon bread pudding into prepared baking dish then top with turbinado sugar.
- Bake for 45 minutes or until the center is set and the edges are golden brown and pulling away from the sides of the baking dish.
- Cool slightly then slice and serve warm. Garnish with powdered sugar and sugared cranberries, if desired.
- Cover leftovers and store in the refrigerator up to 2 days.
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