Ingredients
4
teaspoons butter, melted
4
tablespoons cream cheese, softened
2
tablespoons powdered 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
Preparation
Heat oven to 375°F. Brush 12 regular-size muffin cups with melted butter. In small bowl, stir together cream cheese and powdered sugar; set aside.
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.
Spoon 1 teaspoon cream cheese mixture, then 1 teaspoon hazelnut spread in center of each cup. Top with remaining baguette mixture; press down lightly.
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.
