Eggnog French Toast Muffins with Walnut Crumbles.
Serves: 6-8 Muffins
  • 6 Eggs
  • 1 Cup of Hood Eggnog
  • 1 Tbsp. of Vanilla Extract
  • 1 Tsp. of Cinnamon
  • ¼ Tsp. of Salt
  • One large loaf of day old Brioche (about 8-9 cups cubed)
  • ¾ Cup of Chopped Walnuts
  • 1.5 Tbsp. of Melted Butter
  • 2 Tbsp. of Brown Sugar
  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together the eggs, eggnog, vanilla extract, cinnamon and salt.
  3. Cube the stale brioche into 1” pieces and toss with the egg mixture.
  4. Scoop the bread and egg mixture into a lightly greased muffin tin; fill the cups so they’re heaping with the mixture.
  5. In a small bowl, combine the chopped walnuts, melted butter and brown sugar.
  6. Scoop the walnut crumbles onto the top of each muffin, pressing down slightly to get the nuts to stick to the bread.
  7. Bake for 25-30 minutes, until the top of the muffins turn golden brown.
  8. Serve warm with butter, real maple syrup, or homemade eggnog whipped cream.
Recipe by DomestikatedLife at