As we move into *slightly* colder months, I find myself craving more comfort foods; foods that I just want to curl up with on the couch and cuddle. Some would say my love for food has gone a little too far. I might agree. But you will definitely fall in love with today’s recipe! Nutella stuffed French Toast Cups. Let me say that again: Nutella. Stuffed. French. Toast. Cups. As if any more wonderful things could be crammed into a title.
I LOVE french toast, but don’t love standing over a hot stove playing the guessing game of “Is it done yet?” Enter french toast cups. They pack the same taste we all know and love with none of the pain that comes with cooking it. I don’t like making pancakes for a similar reason. This recipe is fool proof. And more than that, if you were to omit the Nutella, it wouldn’t have any added sugar. Now why any of us would do something so crazy is beyond me, but I am a firm believer in not putting sugar in the actual toast. I do the same thing with traditional French Toast. All of the added sugar is in the Nutella, which makes it easier to control for those who might be watching their carb or sugar intake. Almost a moot point though, because *ahem* bread, but I digress..
The best bread for french toast is thick, fluffy, stale bread. Think challah or sourdough, or Texas Toast or Sara Lee Artesano Bread for store-bought options. Don’t worry too much about what it looks like. You’ll be chopping it and cramming them into a muffin tin.
I serve these as is or with a light dusting of powdered sugar. Trust me, a little Nutella goes a long way. They’re great straight from the oven or as a quick breakfast on the go. Let me know what you think!
Until next time. X
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Items used in this recipe:
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- 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.
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