Eggnog French Toast Muffins with Walnut Crumbles.
- 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
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the eggs, eggnog, vanilla extract, cinnamon and salt.
- Cube the stale brioche into 1” pieces and toss with the egg mixture.
- Scoop the bread and egg mixture into a lightly greased muffin tin; fill the cups so they’re heaping with the mixture.
- In a small bowl, combine the chopped walnuts, melted butter and brown sugar.
- Scoop the walnut crumbles onto the top of each muffin, pressing down slightly to get the nuts to stick to the bread.
- Bake for 25-30 minutes, until the top of the muffins turn golden brown.
- Serve warm with butter, real maple syrup, or homemade eggnog whipped cream.
Recipe by DomestikatedLife at https://domestikatedlife.com/2017/11/27/eggnog-french-toast-muffins-with-walnut-crumbles/
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