What You’ll Need:
2 (16.3-ounce) cans refrigerated buttermilk biscuits
1 1/4 cups granulated sugar, divided
1 1/4 teaspoons ground nutmeg, divided
1/2 cup (1 stick) butter, melted
1/2 cup eggnog, divided
1 teaspoon rum extract
2 cups confectioners’ sugar
What To Do:
Preheat oven to 350 degrees F. Coat a bundt pan with cooking spray. Cut each biscuit into 4 pieces and place in a large bowl.
In a small bowl, combine 3/4 cup granulated sugar and 1 teaspoon nutmeg.
Pour butter over biscuits, sprinkle with sugar mixture, and toss gently until evenly coated. Place biscuits in bundt pan. Combine remaining 1/2 cup granulated sugar and 1/4 cup eggnog; mix well and pour over biscuit pieces.
Bake 40 to 45 minutes, or until golden brown. Cool 10 minutes, then invert onto a platter.
In a medium bowl, whisk together remaining eggnog, the rum extract, and confectioners’ sugar. Drizzle over warm bread, sprinkle with remaining nutmeg, and serve.