Rum Glazed Eggnog Monkey Bread
Ingredients
- 0.5 cup water
- 2 each eggs
- 0.3 cup butter or margarine, softened
- 0 cup bread flour
- 0.5 cup granulated sugar
- 1 tsp salt
- 1 tsp ground nutmeg
- 0 tsp yeast (recommends bread machine yeast)
Instructions
- 1
Rum Glaze (recipe follows) 1/2 cup chopped pecans, optional Measure carefully, placing all ingredients except rum glaze and pecans in bread machine pan in the order recommended by your machine manufacturer.
- 2
Select Dough/Manual setting.
- 3
Do not use delay setting.
- 4
Grease 12 cup Bundt pan.
- 5
Prepare rum glaze.
- 6
Pour half of the glaze into the pan. sprinkle with 1/4 cup of pecans.
- 7
Remove dough from pan using lightly floured hands.
- 8
Divide into 30 equal pieces; arrange in layers over glaze in pan.
- 9
Pour remaining glaze over dough sprinkling remaining pecans over this.
- 10
Cover and let rise in warm place about 45 minutes or until double.
- 11
Dough is ready when indentation remains when touched.
- 12
Heat oven to 350 degrees F.
- 13
Bake 30 to 40 minutes or until golden brown.
- 14
Let stand 5 minutes.
- 15
Turn upside down onto serving plate; leave pan over bread 1 to 2 minutes to allow glaze to coat bread.
- 16
Serve warm.
- 17
NOTE: If you don't have a Bundt pan, use a 10 x 4-inch angel food cake pan lined with aluminum foil.
- 18
Rum Glaze 1/2 cup packed brown sugar 1/2 cup granulated sugar 1 cup whipping (heavy) cream 1 teaspoon rum extract