Nutella Stuffed French Toast Cups


4 eggs
1 c. heavy cream
1 tsp vanilla extract
1 tsp cinnamon
6 c. of thick, cubed bread – about 6-7 slices
Nutella or other hazelnut spread

  • 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. Be careful not to overmix-the bread becomes soft and can deteriorate.
  • Immediately spoon half of the mixture into the prepared muffin pan, dividing amongst 9-10 muffin cups.
  • Drop a small dollop of Nutella or hazelnut spread, about 1 tsp, into each muffin. Top with the remaining french toast mixture.
  • Bake for 25 to 30 minutes until the tops are dry and they are cooked throughout.
  • Let cool for at least 5 minutes as the cups settle and return to their original size.
  • Serve as is or with a dusting of powdered sugar.