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Eggnog French Toast Bake

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Why drink your eggnog when you can eat it in a deliciously sweet breakfast treat?

Perfect for the holidays, give classic French toast a seasonal spin by using creamy, luxurious eggnog in the batter and baking it in the oven for an indulgently crunchy exterior.

Eggnog French Toast Bake

Eggnog French Toast Bake


  • 2 cups eggnog
  • 4 large eggs
  • ¼ cup sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. vanilla
  • Pinch of salt
  • 1 loaf of brioche bread, cut into 1-inch cubes
  • 4 Tbsp. unsalted butter
  • 1/3 cup brown sugar
  • 3/4 cup walnuts
  • 1 Evercrisp apple, seeded and medium diced
  • Powdered sugar and maple syrup, for garnish


  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk together the eggnog, eggs, sugar, cinnamon and vanilla until completely combined. Set aside.
  3. Add the cubed brioche to an 11×7 casserole dish and pour the eggnog mixture over top.
  4. Press the bread down with a spoon making sure to coat the bread in the eggnog batter. Set aside.
  5. Add the butter, brown sugar and walnuts to a food processor and pulse until the walnuts are the size of rice and the butter is cut in.
  6. Evenly sprinkle the walnut mixture over top of the bread and eggnog casserole dish.
  7. Bake in the oven at 350°F for 30-35 minutes or until browned on top and firm.
  8. Garnish with apples, powdered sugar and maple syrup.
Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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