Pull-Apart Eggnog Bread
Store-bought biscuit dough is transformed into spiced, flaky, Pull-Apart Eggnog Bread in this easy recipe. A rich eggnog glaze is drizzled over the bread, taking the eggnog flavor over the top!
It doesn’t get easier — or more festive! — than this Christmas eggnog bread. This recipe is almost completely homemade, but I used store-bought biscuit dough to save myself some time.
Although I adore making treats from scratch around the holidays, it’s nice to have a few shortcut dessert options on hand for last-minute party prep or gifting.
This Christmas pull-apart bread isn’t short on festive flavor, despite using biscuit dough as the base. Before being baked, the dough is spread with a spiced butter mixture and then stacked to create that delectable pull-apart texture.
Eggnog glaze is drizzled over the eggnog loaf while it’s still warm. The end result is a gooey, tender eggnog bread that’s a real joy to pull apart one piece at a time!
Ingredients in Pull-Apart Eggnog Bread
The Christmas pull-apart bread comes together quickly with basic ingredients you can easily find around the holidays. To make the easy eggnog dessert, you’ll need the following:
- Unsalted butter
- Light brown sugar
- Ground nutmeg and allspice
- Store-bought biscuit dough
- Cream cheese
- Powdered sugar
How to Make Pull-Apart Eggnog Bread
The recipe instructions are straightforward and the bread is pretty much impossible to mess up. Here’s an overview of the baking process:
- In a medium bowl, cream together the softened butter, brown sugar, nutmeg, and allspice.
- Gradually add in the eggnog, continuing to beat until incorporated.
- Separate the biscuits and then cut them in half. You should wind up with 16 pieces total.
- Spread a spoonful of the butter mixture onto each dough circle.
- To assemble the pull-apart bread, stack the biscuit pieces into 4 rows within a greased loaf pan. You want them to be slightly offset when creating the rows.
- Bake the eggnog loaf until it is golden brown all over.
- After the loaf has had 10 minutes to cool in the pan, gently run a knife along the sides of the bread and then turn it out onto a serving board or plate.
- Drizzle the eggnog glaze over the warm loaf and then allow it to cool completely.
Because the glaze contains eggnog, which is a dairy product, the eggnog bread must be refrigerated. Wrap it tightly with plastic wrap to prevent it from drying out. If stored properly, the bread will last up to 5 days in the fridge.
What Kind of Biscuits Should I Use?
Any tube of refrigerated biscuit dough should work in this recipe! I used a 16.3-ounce package of flaky honey butter biscuits, but use any variety you like.
Just make sure the package is about 16 ounces, otherwise you’ll have too much or too little dough to make the recipe.
Recipe Variations to Try
- Make it gluten-free: Use your favorite refrigerated gluten-free biscuit dough and check that the remaining ingredients are certified gluten-free.
- Make it dairy-free: Use your favorite refrigerated vegan biscuit dough, replace the butter with a non-dairy buttery spread, use vegan cream cheese, and select a non-dairy eggnog.
- Make it extra spiced: I love the spice levels in the eggnog pull-apart bread, but you’re welcome to add more allspice and nutmeg if desired.
- Add rum: Add 1 teaspoon of rum extract to the butter filling and/or the glaze to add a pop of rum flavor to the bread.
Tips for Making Christmas Pull-Apart Bread
- If you wind up with extra butter-eggnog filling, simply add it to any biscuit pieces that looks like they have less than others.
- When assembling the bread, note that the biscuits will not be pressed tightly into each other and that is okay. They will rise as they bake and form a delicious pull-apart bread!
- If the loaf is browning too quickly as it bakes, you can cover the pan with aluminum foil to protect the loaf from burning while it finishes cooking.
Looking for More Eggnog Desserts? I’ve Got You Covered!
- No-Bake Eggnog Pie
- Eggnog Cheesecake
- Glazed Eggnog Quick Bread
- Glazed Eggnog Donuts
- White Chocolate-Dipped Eggnog Cookies
Eggnog Pull-Apart Bread
- ½ cup unsalted butter, (softened)
- ½ cup packed light brown sugar
- 1 teaspoon ground nutmeg
- ½ teaspoon allspice
- 2 tablespoons eggnog
- 1 (16.3 ounce) can flaky layers honey butter biscuits
- ¼ (of an 8 ounce) package cream cheese, (softened)
- 1 cup powdered sugar
- 1 teaspoon ground nutmeg
- 3-4 tablespoons eggnog
Make the bread:
- Preheat the oven to 350°F and grease a 9x5 inch loaf pan with cooking spray. Set aside.
- In a medium bowl, add softened butter, brown sugar, nutmeg, and allspice. Using a hand mixer or stand mixer with fitted paddle attachment, beat until light and fluffy, about 4-5 minutes. Gradually add in the eggnog, continuing to beat until incorporated. You should have a mixture that is soft, light and spreadable.
- Open the can of biscuits and separate them. Use knife to gently score the middle of each biscuit lengthwise and then separate the biscuits in half to make a total of 16 circles.
- Spread about 1 teaspoon of the butter eggnog mixture onto each circle. You should have a thin but visible layer on each biscuit half. If you have extra filling, simply add it to any biscuit that looks like it has less than others.
- Make 4 lines of biscuits, stacking them on each other with the filling facing up. Do not stack them straight on top of each other, instead stack them slightly offset.
- Place one line of biscuits into the loaf pan placing the side with the filling on the inside. Place a second line of biscuits into the other side of the loaf pan with the filling on the inside. Place the other lines of biscuits in between the two ends, both with the filling facing in the same end (it doesn’t matter which direction as long as they both face it). **The biscuits will not be pressed tightly into each other and that is ok. They will rise as they bake and form a delicious, pull apart bread**
- Bake the loaf for 40-50 minutes or until it is golden brown all over and a thermometer placed in the middle of the loaf reaches 190°F. If the loaf is browning too quickly you can cover the pan with aluminum foil to protect it from burning while it finishes cooking. Remove from oven and let cool for 10 minutes.
- Gently run a knife or spatula along the sides of the bread and then turn it out onto a serving board or plate.
Make the eggnog glaze:
- While the bread is baking, make the eggnog glaze: in a medium bowl, beat cream cheese, powdered sugar, and nutmeg until light and fluffy, about 3-4 minutes.
- Slowly mix in the eggnog, one tablespoon at a time, until you reach your desired consistency. More eggnog will provide a runnier glaze, less will give you a more spreadable frosting type consistency. Drizzle the glaze over the warm loaf and allow it to cool completely. Use any extra glaze as a dipping sauce or spread when you serve the bread, if desired.
- Loaf will last in an airtight container in the refrigerator for up to five days.
- Want to make this loaf an adult version? Add 1 teaspoon of rum extract to the butter filling and/or the glaze to add a pop of rum flavor to the bread.
- See my tips and tricks for making this Eggnog Pull Apart Bread above the recipe box.