Muffin-Tin Cream Cheese-Nutella™ French Toast

Prep 35 min
Total 1 hr 15 min
Servings 12

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When you’re craving French toast, skip the griddle, and butter the muffin tins instead! These gooey, crispy, chocolaty, nutty treats are exciting enough to be the star of your next brunch spread, but easy enough to make on any weekend morning.

Ingredients

4 teaspoons butter, melted
4 tablespoons cream cheese, softened
2 tablespoons icing sugar
3 eggs
1 1/2 cups milk
1 cup packed brown sugar
1/2 teaspoon salt
1 lb baguette, cut into 1/2-inch pieces (about 10 cups)
8 tablespoons Nutella™ hazelnut spread with skim milk & cocoa
2 tablespoons toasted almonds, chopped

Steps

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1

Heat oven to 375°F. Brush 12 regular-size muffin cups with melted butter. In small bowl, stir together cream cheese and icing sugar; set aside.
2

In large bowl, beat eggs with whisk; beat in milk, brown sugar and salt. Add baguette pieces; toss to coat. Divide half of mixture evenly among muffin cups.
3

Spoon 1 teaspoon cream cheese mixture, then 1 teaspoon hazelnut spread in centre of each cup. Top with remaining baguette mixture; press down lightly.
4

Bake 30 to 34 minutes or until browned and crispy. Run knife around cups; let cool 5 minutes. Remove from pan. Place remaining 1/4 cup hazelnut spread in small microwavable bowl; microwave uncovered on High 30 to 60 seconds or until thin enough to drizzle. Drizzle over muffins; top with almonds.

Crave a little tart with your sweet? Sub raspberry jam for the Nutella inside the muffins.
Experiment with different nuts. Hazelnuts would echo the flavour in the Nutella, while pecans would be a fun change for holiday breakfasts.
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No nutrition information available for this recipe