French toast cups are a fantastic easy to make breakfast. Just pop them in the oven and continue your morning as they bake. The Nutella hazelnut spread takes these over the top!
So, if you’re like me, you love french toast but you hate having to stand over the stove waiting for each slice to cook. And if you’re cooking for a crowd, whether that’s a bridal brunch, your kid’s sleepover or a bunch of hungover 20-somethings, you’re gonna want something that will feed several people with minimal effort.
That’s where these little bad boys step in.
All you have to do is mix a few ingredients, fill ’em up and pop ’em in the oven. It’s one of the reasons french toast cups are one of my favorite holiday breakfasts. With so much other cooking to do, the last thing you want is to spend even more time on breakfast.
As with regular french toast, your choice of bread is key. Thick, fluffy breads are the best for making french toast. Brioche and Challah are my top picks, and as far as store bought goes, thick soft white bread like Sara Lee Artesano works well too (it’s what I used in these pictures)!
Yes, these are sugar bombs. They are so sweet and decadent that they don’t need any syrup at all. But I think that’s also part of what makes them special. These are not for an everyday breakfast, but I know they will knock your guests off their feet!
Try them out and let me know what you think!
Until next time. X
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Nutella Stuffed French Toast Cups
- 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)
- 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.
- 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
Keywords: french toast cups, nutella french toast cups, chocolate hazelnut french toast