I’ve come to realize there are two reasons why my mom enjoys my visits to northern Michigan. The first is to provide the opportunity to see her ridiculously clumsy son do something that’s uncontrollably laughable. Like the time I collided into a tree that mysteriously jumped in front of me while walking on the sidewalk. Or when I was so excited about having a root beer float, I ended up with most of it down my shirt. The other reason is my ability to cook a mountain of food from remnants found in her fridge. Though I always seem to leave with it nearly as full as when I arrived.
It was a full house with seven adults and four dogs Christmas Eve morning – all hungry and ready for something hearty. There was nearly a half-gallon of egg nog left in the fridge after my sister decided she drank enough of the bulky liquid. A few remaining snickerdoodle cookies made for a wonderful impromptu crumb topping. Paired with day-old ciabatta bread, a few eggs and spices, the final result was delicious.
- 1 loaf ciabatta bread
- 6 eggs
- 2 ½ cups eggnog
- ¾ cups sugar
- 2 Tbl. vanilla extract
- ½ tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 4-6 snickerdoodle cookies
- cooking spray
- Preheat the oven to 350 degrees. Slice the ciabatta in half length wise and cut into 1 inch cubes. Place bread cubes into a large bowl. Whisk together the eggs, eggnog, sugar, vanilla, nutmeg and cinnamon in a small mixing bowl. Pour over the bread and toss until evenly coated.
- Coat a 9”X13” baking pan with cooking spray. Pour the wet bread mixture into the pan. Gently press the mixture with your hands allowing the liquid to be absorbed by the bread.
- Coarsely chop the snickerdoodle cookies. Crumbs should equal between ¾ to 1 cup. Sprinkle the cookie crumbs on top of the bread. Cover the pan with foil and bake at 350 degrees for 30 minutes. Remove the foil and bake for an additional 15-20 minutes or until golden brown.