Ingredients
Scale
- 4 eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 6 cups of thick, cubed bread – about 7 slices
- 13 oz Nutella or other hazelnut spread
- powdered sugar (optional)
Instructions
- Preheat the oven to 350°F and grease a muffin pan with butter or oil spray.
- In a large bowl, whisk together the eggs, heavy cream, vanilla and cinnamon.
- Gently fold in the cubed bread, mixing until combined and soaked through. Do not over mix – the bread becomes soft and can deteriorate.
- Immediately spoon half of the mixture into the prepared muffin pan, dividing among 12 muffin cups.
- Drop a rounded tsp of Nutella into each muffin.
- Top with the remaining french toast mixture.
- Bake for 25 – 27 minutes until the tops are dry and they are cooked throughout.
- Cool for at least 5 minutes as the cups settle and return to their original size.
- Serve warm with more Nutella drizzled on top or a dusting of powdered sugar.
Notes
tools
- 12 cup muffin pan
- nonstick spray
- large mixing bowl
Use a thick sliced bread like brioche or challah, or thick soft white bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
