The best thing about making French toast is that there is no appropriate time for it. You can eat it for breakfast, lunch or dinner, as long you don’t mind a little sugar rush. Here is a sweeter spin to the snack.

Cooking time

25 minutes

Recipe category


Recipe cuisine


Cooking method


Recipe Yield

6 servings


12 slices of bread

3 eggs
2 tbsp milk
1 tsp cinnamon
1/2 cup sugar
1/2 tsp vanilla essence
Nutella or any chocolate hazelnut spread



1. Pre-heat oven to 180ºC, grease a cupcake pan and set aside.

2. Use a 4 inch round cookie cutter to cut out the centre of each piece of white bread till you have 12 cut-outs.

3. In a big bowl, mix the eggs, milk, cinnamon, sugar and vanilla flavouring.


4. Dip 6 bread cut-outs in the mixture as you would do when preparing french toast. Press each round of bread into the centre of a cupcake cavity. Repeat with remaining 5 rounds.

5. Fill each cavity with a tablespoon of Nutella.

6. Dip the remaining 6 round bread cut-outs in the egg mixture and use to cover each cupcake mound. Press the edge of each cupcake mound to stick together. You can sprinkle sugar and cinnamon if you want.

7. Place the cupcake pan in the oven and bake for 20-30 minutes until cooked and golden brown.

Your Nutella stuffed French toast muffins are ready!


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