Ingredients:

  • 1 cup (200g) granulated sugar
  • 1.5 tsp (3g) ground nutmeg
  • 1 tsp (2g) ground cinnamon
  • 32 oz (900g) refrigerated buttermilk biscuits (2 cans)
  • 0.75 cup (170g) unsalted butter, melted
  • 0.5 cup (100g) light brown sugar, packed
  • 0.5 cup (120ml) prepared full-fat eggnog
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar
  • 3 tbsp (45ml) prepared eggnog for glaze

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with non-stick spray or butter, ensuring the center tube is well-coated.
  2. Open the biscuit cans and cut each biscuit into quarters. In a large Ziploc bag, combine the granulated sugar, nutmeg, and cinnamon.
  3. Drop the biscuit pieces into the bag in batches, shaking until each piece is fully coated in the spiced sugar mixture.
  4. Place the coated biscuit pieces evenly and loosely into the prepared Bundt pan to allow the syrup to flow through.
  5. In a small bowl, whisk together the melted butter, brown sugar, 1/2 cup eggnog, and vanilla extract until the sugar is mostly dissolved.
  6. Pour the eggnog syrup evenly over the biscuit pieces. Bake for 35–40 minutes until the top is deep golden brown and the center is firm.
  7. Let the bread rest in the pan for 5–10 minutes. Invert the pan onto a large plate and lift slowly.
  8. Whisk powdered sugar and remaining 3 tablespoons of eggnog into a smooth glaze. Drizzle over the warm bread and serve.