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.
- 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
- Preheat the oven to 350°F.
- In a large bowl, whisk together the eggnog, eggs, sugar, cinnamon and vanilla until completely combined. Set aside.
- Add the cubed brioche to an 11×7 casserole dish and pour the eggnog mixture over top.
- Press the bread down with a spoon making sure to coat the bread in the eggnog batter. Set aside.
- 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.
- Evenly sprinkle the walnut mixture over top of the bread and eggnog casserole dish.
- Bake in the oven at 350°F for 30-35 minutes or until browned on top and firm.
- Garnish with apples, powdered sugar and maple syrup.