By ohioeggs Breakfasts, Brunches
December 1, 2016
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.
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.