2 (16.3 oz.) cans refrigerated buttermilk biscuits
1¼ c. granulated sugar, divided
1¼ tsp. ground nutmeg, divided
½ c. (1 stick) butter, melted
½ c. eggnog, divided
1 tsp. rum extract
2 c. confectioners' sugar
Preheat oven to 350°. Coat a bundt pan with cooking spray. Cut each biscuit into 4 pieces and place in a large bowl.
In a small bowl, combine ¾ cup granulated sugar and 1 tsp. nutmeg.
Pour melted butter over biscuits; sprinkle with sugar mixture and toss gently until evenly coated. Place biscuits in bundt pan.
Combine remaining ½ cup granulated sugar and ¼ cup eggnog; mix well and pour over biscuit pieces. Bake 40-45 minutes, or until golden brown. Cool 10 minutes, then invert onto a platter.
In a medium bowl, whisk together remaining eggnog, rum extract and confectioners' sugar. Drizzle over warm bread; sprinkle with remaining nutmeg. —12 servings.