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Pumpkin Nutella French Toast Muffin Cups

Serving Size - 12
Prepared By - DnD
Recipe Rating
* * * * * 		Printer Friendly Recipe

1 large loaf of sourdough bread (day old bread works best), cut into 3/4 inch cubes with the ends discarded
1 cup milk
4 large eggs
3/4 cup canned or fresh pumpkin puree
1 teaspoon vanilla extract
2 Tablespoons granulated sugar
2 Tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
12 tablespoons Nutella
STREUSEL TOPPING:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
4 Tablespoons unsalted butter cold and cubed
1 Tablespoons pecans chopped

Whisk together the eggs and milk until combined. Add pumpkin puree, vanilla, granulated sugar, brown sugar, cinnamon, nutmeg and ginger and continue whisking until smooth and well combined. (Alternatively, add to a blender and puree until combined for about 5-10 seconds. Lightly grease a 12 count muffin pan with cooking spray. Divide half of the bread cubes evenly among muffin wells and press bread cubes down gently. Slowly pour half of the egg mixture evenly over bread cubes in the muffin pan, pressing them down. Add a spoonful of Nutella to the center of the cups. Top with remaining half of bread cubes over tops of soaked bread, then press down to fit and create a muffin shape. Slowly drizzle the remaining egg mixture over tops. Cover with plastic wrap and transfer to the fridge to chill for 3 hours or overnight. Preheat oven to 350 degrees. Remove tray from the fridge. STREUSEL TOPPING:- In a medium bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Stir in the chopped pecans. Sprinkle evenly over the muffins. Bake in preheated oven 20-25 minutes until golden and centers are cooked through. Remove from oven and allow to rest in muffins tins several minutes, then run a butter knife around edges of muffins to remove. Serve warm with warm maple syrup.