- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 595
- Total Fat
- 32 g
- Saturated Fat
- 21 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 6 g
- Sugar
- 29 g
- Protein
- 18 g
- Cholesterol
- 228 mg
- Sodium
- 435 mg
- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 595
- Total Fat
- 32 g
- Saturated Fat
- 21 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 6 g
- Sugar
- 29 g
- Protein
- 18 g
- Cholesterol
- 228 mg
- Sodium
- 435 mg
Ingredients
Directions
- Spread half of the chocolate-hazelnut spread on 1 slice of bread, then spread the other half on a second slice. Lay a slice of the remaining bread on top of each to make 2 sandwiches. Cut each sandwich into 6 squares.
- In a large bowl, combine the half-and-half, cinnamon and eggs and whisk until fully combined. Add the sandwich squares and toss them around gently in the liquid to fully coat each square.
- Divide the sandwich squares between 2 microwave-safe mugs (6 squares in each), then divide the remaining liquid evenly between the mugs. Microwave on high until the bread pudding puffs up slightly and looks firmer, about 4 minutes. Caution, it will be extremely hot.
