Easter eggnog bake
- TM6
- Active time 10 minutes
- Total time 1 hour 30 minutes
- Servings 12 portions
- Mocha eggog
- 6 egg yolks
- 200 g caster sugar
- ½ tsp natural vanilla extract
- 40 g dark chocolate (70% cocoa)
- 25 g instant coffee
- 125 g vodka
- 125 g brandy
- Hot cross buns bake
- 6 hot cross buns, cut into slices (2 cm - see Tips)
- unsalted butter, to grease 4 eggs
- 100 g pouring (whipping) cream
- 100 g brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- cream or ice cream, to serve
Preparation
Mocha eggog
- Place all Mocha eggnog ingredients into mixing bowl and cook Thicken
/80°C. Place liqueur into a hot-rinsed sealable storage bottle, leaving a few centimeters space at the top, and set aside to cool. Clean and dry mixing bowl.
Hot cross buns bake
- Preheat oven to 180°C. Grease a baking dish (24 cm) with butter, then place hot cross buns in the bottom of the dish and set aside.
- Place all remaining bake ingredients into mixing bowl, then
- mix 20 sec/speed 4. Pour over the hot cross buns, making sure they are well covered.
- Allow the bread to soak for at least 10 minutes (see Tips).
- Cover the baking dish with foil then bake for 20 minutes (180°C). Remove foil and bake for a further 10-15 minutes (180°C) until golden brown. Serve warm with or cream ice cream.
Tips & Tricks
Tips
- You can prepare this dish ahead of time. After step 4, cover baking dish tightly with plastic wrap then place in the freezer for up to 1 month. Remove from the freezer, remove cling wrap and replace with foil before continuing with the recipe. You will need to bake for an additional 5 minutes to ensure it is cooked through.
- This is a thick style of advocaat. If you prefer a thinner consistency, add 150-200 g full cream milk in step 1 and proceed as per recipe.
- You can replace hot cross buns with 6 slices of fruit toast (untoasted), cut into 2 cm slices
Variation
- Cinnamon scrolls: substitute Hot cross buns for left over cinnamon scrolls. At step 2: place only the eggs and eggnog into mixing bowl and mix 20 sec/speed 4, then continue with the recipe.
