Go Back

Eggnog French Toast Muffins with Walnut Crumbles.

Print Recipe Pin Recipe
Servings 6 -8 Muffins

Ingredients
  

  • 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

Instructions
 

  • 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.