Eggnog Dutch Baby

By ohioeggs  ,

December 1, 2016

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Bring this festive Eggnog Dutch Baby to holiday brunch, created by Ohio food blogger Lemons For Lulu. It’s made with creamy eggnog and nutmeg, then topped with powdered sugar and fluffy whipped cream.

  • Prep: 5 mins
  • Cook: 30 mins
  • 5 mins

    30 mins

    35 mins

  • Yields: 6 Servings


¼ stick of butter

4 eggs

1 cup eggnog

1 cup flour

Pinch of salt

1 teaspoon vanilla

½ teaspoon nutmeg

1 tablespoon sugar


Preheat oven to 400

Place the butter in a cast iron skillet and place the skillet in the oven while it preheats.

In a blender combine eggs, eggnog, flour, salt, vanilla, nutmeg and sugar. Blend until combined.

When oven is ready, swirl butter to coat the entire pan. Pour the batter into the hot skillet and bake the Dutch baby for 20-25 minutes or until golden and puffed.

Top with powdered sugar and whipped cream.

Serve immediately.

Tanya is the author, photographer and creator of Lemons For Lulu. a food and recipe blog where Tanya shares her love of cooking with her readers. Her blog is about no fuss recipes made with fresh ingredients. Simple meals that will put good food on the table fast so readers can spend more time with family.
Julie Clark and her daughters