Go Back
+ servings

Eggnog Pull-Apart Bread

Print Recipe
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! 
Course Dessert
Cuisine American
Keyword eggnog bread, eggnog pull apart bread, pull apart bread
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Gayle

Ingredients

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

Glaze:

  • ¼ (of an 8 ounce) package cream cheese (softened)
  • 1 cup powdered sugar
  • 1 teaspoon ground nutmeg
  • 3-4 tablespoons eggnog

Instructions

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.

Notes

  • 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.