Take a break from the holiday hustle and bustle and put that leftover egg nog from the office party to good use with this tantalizing yuletide pudgie treat. You can relax knowing that Pudgie Revolution! is offering a FREE SHIPPING UPGRADE to Priority Mail until 12/18, so there’s still plenty of time to order those last-minute gifts for your pudgie lovin’ pals. You’re sure to be a holiday hero!
Use Your Noggin!
4-5 fat slices of french bread, preferably a day or two old
1 1/2 cups eggnog
1 cup milk
3 large eggs
2 egg yolks
1/3 cup sugar
cinnamon and nutmeg
bourbon, brandy, vanilla extract, or the like
Butter your bread on one side and slice into cubes, placing cubes in an appropriately sized bowl or dish. Combine eggs, yolks, sugar, and a pinch of salt in a medium dish and beat vigorously until bubbly. Whisk in eggnog and milk (preferably warm), along with a healthy splash of the spirits of your choosing. Sprinkle with cinnamon and nutmeg. Pour egg mixture over bread cubes and set aside for and hour or two, or overnight. Relax and enjoy some down time. You deserve it!
Once your bread cubes are thoroughly sodden, prep your pie iron by spraying generously with cooking spray. Pile bread mixture into pie iron and cook over a medium flame for 5-7 minutes per side. This pudgie will ooze, so don’t be alarmed. You know it’s coming along once it starts hissing at you. That’s a good sign! When both sides are toasty golden brown and the inside is firm, turn pudgie out onto a plate and dust with powdered sugar. Let cool for a few minutes before drizzling with real maple syrup and devouring joyously. Happy holidays!
We at Pudgie Revolution love the multitude of holiday traditions celebrated this time of year. Every delicious dish is an invitation to devise a pudgie permutation. In appreciation of Hanukkah, we’ve conjured up this delicious recipe for potato latke pudgie pies and are offering FREE SHIPPING on orders placed through our website from now until 12/14. L’chaim!Thanks a Latke! Pudgie Pie
2 large russet potatoes
1 small yellow onion
3 TB breadcrumbs
1 tsp baking powder
salt and pepper
Peel and shred potatoes and onion. Wrap in a towel and squeeze out as much moisture as you can. Beat egg well and mix with breadcrumbs, baking powder, salt and pepper. Add potato and onion mixture to egg mixture and stir to combine.
Spray inside of pie iron generously with high heat cooking spray. Pre-heat iron over the fire for five minutes. Remove hot iron from fire, spray again, and fill with potato mixture. Cook over a medium hot flame until golden brown and crisp, about 3-4 minutes per side.
Serve with homemade applesauce and crockpot brisket.