Eggnog Dutch Baby

This eggnog Dutch baby is spiced with holiday flavor and topped with a homemade Greek yogurt whipped cream. So deliciously perfect in every single way.

5 from 1 vote

Print Pin

Prep Time 35

Cook Time 15

Total Time 50

Servings servings

Ingredients

2 large eggs
1/2 cup eggnog
1/2 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg divided
1/4 teaspoon cinnamon
1/2 teaspoon kosher salt
3 tablespoons unsalted butter
1 cup heavy cream
1/2 cup plain Greek yogurt
1 teaspoon vanilla bean paste
Powdered sugar for topping
Fresh raspberries for topping

Instructions

In a blender add eggs, eggnog, flour, 1/4 teaspoon ground nutmeg, cinnamon and salt. Blend until combined and let sit for 30 minutes.
About 20 minutes into the resting time preheat your oven to 425 degrees F.
Once your oven is hot add the butter to your 12-inch skillet. Place in the oven to let the butter melt in the skillet. Once it's melted remove from the oven and pour in the batter and immediately place back into the oven.
Add into the preheated oven and bake for about 15 minutes until the sides are puffed up around the edges and golden brown. The center will should rise in little pockets as well.
As you Dutch baby is baking add cold heavy cream, Greek yogurt, vanilla bean paste and nutmeg to the bowl of a stand mixer. Whip on high until light and fluffy.
Remove from the oven, let cool just for a few minutes and top with whipped cream, powdered sugar and raspberries.
Note: You can top your Dutch baby with whatever toppings you desire. Maple syrup works as well.

Nutrition

Course Breakfast

Cuisine American

Keyword dutch baby, eggnog dutch baby

Did you try this recipe?Leave a comment and 5 star review!