Eggnog Bread Pudding & Gingerbread Cake

Look, I can write about things besides cookies!

At a certain point in December, posting holiday recipes is just diminishing returns. By this time, most people have planned out their recipes, swapped all their cookies, and are already on the other side of half of their festive commitments. But I’m going to slide these under the wire anyway. Here are two partner recipes from years past that I just never got around to posting on here or the website. I thought I would resurface them for you all in case you’re last-minute searching for holiday recipes to make for company or bring for a crowd (that aren’t cookies!)

with Mascarpone Whipped Cream

Ingredients

• 2 1/4 cups all-purpose flour (293 grams)

• 1/2 teaspoon baking soda

• 1 teaspoons baking powder

• 3/4 teaspoon kosher salt

• 3/4 cup granulated sugar (160 grams)

• 3 teaspoons ground cinnamon

• 5 teaspoons ground ginger

• 2 tablespoons finely grated fresh ginger

• 1 teaspoon vanilla extract

• 3/4 cup olive oil (177 milliliters)

• 3/4 cup unsulphured molasses (255 grams)

• 1/2 cup hot water

• 2 large eggs

• 8 ounces cold mascarpone cheese

• 2 tablespoons honey (42 grams)

• 3/4 cup cold heavy whipping cream (177 milliliters)

Directions

1. Preheat oven to 375°F. Prepare a 9×5-inch loaf tin by greasing with butter or baking spray. Line it with parchment paper so there’s an overhang on the long sides. This makes it easier to lift out of the tin.

2. In a large mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

3. To a small mixing bowl, add the sugars, cinnamon, ginger, eggs, olive oil and vanilla. Whisk until smooth.

4. Combine hot water with molasses until mixed.

5. Pour the wet ingredients into the dry ingredients and, using a flexible rubber spatula, fold the them together. Continue mixing, ensuring you’re scraping the sides and bottom of the bowl, until the last streaks of flour disappear.

6. Pour the batter into the prepared tin. With a butter knife, draw a line, lengthwise, down the middle of the batter. This encourages the bread to crack down the center as it bakes and rises.

7. Bake on the middle rack for about 20 minutes then turn down the temperature to 350°F and bake 30-35 more minutes or until the top is deep golden brown and a wooden skewer inserted into the center comes out with just a few moist crumbs. The internal temperature of the loaf should be between 200-210°F.

8. Let the loaf cool in its tin for 5 minutes, then lift it out using the parchment and transfer it to a wire rack to cool completely.

9. Make the mascarpone cream. In the bowl of a stand mixer with the whisk attachment, or using a hand mixer, stir the mascarpone with the honey just to loosen it up slightly.

10. With the mixer running on medium speed, pour in the heavy cream. Continue whisking just until the mixture is smooth and creamy. Do not over-whisk or you will curdle the cream.

11. Top slices of the loaf cake with mascarpone cream. Drizzle with olive oil.

Ingredients

French Toast Bake

• 1-lb. loaf challah or brioche bread

• 1 cup whole milk

• 1 cup eggnog

• 3 large eggs

• 1/4 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon salt

• Cinnamon sugar (optional)

Crème Anglaise (optional)

• 3/4 cup eggnog

• 1/4 cup whole milk

• Seeds from half a vanilla bean (or 1 tsp vanilla extract)

• 3 large egg yolks

• 2 tablespoons granulated sugar

• Pinch salt

Directions

1. Butter a 2.5-quart baking dish.

2. Cut the bread into slices about 1/2-1 inch thick and arrange in the dish so they overlap.

3. In a large mixing bowl, whisk together the eggs, cinnamon and nutmeg. Then mix in the milk, eggnog, sugar, and salt.

4. Allow the bread to soak up the mixture for 15-30 minutes or allow it to sit overnight (this is best when done with stale or day-old bread). Preheat oven to 325°F.

5. When ready to bake, sprinkle cinnamon sugar over the top just enough to cover the ridges of the bread. Bake for 35-40 minutes or until the tops of the bread are crisp, and you can see no liquid in the bottom of the dish.

6. Allow to cool slightly before cutting and serving.

7. While the french toast bake cools, make the crème anglaise. In a medium saucepan, heat the eggnog and milk over low heat on the stove.

8. Meanwhile, vigorously whisk the egg yolks, sugar and vanilla until totally combined.

9. Once the milk and eggnog come to a very gentle simmer, remove from the heat. Slowly pour in a few tablespoons of the hot milk into the egg mixture, stirring the egg mixture constantly. Then, continuing to stir, gradually stream in more hot milk, a little at a time, until it’s gone. Return the sauce to the pan and cook over low heat, whisking constantly, until it thickens slightly. Immediately remove from the heat and transfer to a bowl or pouring vessel.