Makes 20 french toast cubes
2 cups heavy cream
6 eggs, beaten
1 tablespoon brandy
1 1/2 tablespoons triple sec
1/4 cup dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 loaf of egg bread cut into 20 1 1/2-inchcubes
Butter for frying
1 jar Nutella spread
2 cups whipped cream
1 cup tiny chocolate chips
The day before, combine the heavy cream, beaten eggs, brandy, triple sec, brown sugar,
cinnamon and nutmeg in a large bowl and let this sit, covered, in the refrigerator for at
least 6 hours or overnight.
Place the bread cubes in a single layer on a cookie sheet. Pour the prepared liquid over the bread cubes until they are completely covered. Make sure to turn the bread so that it is well saturated throughout with the mixture.
Cover the cubes with plastic wrap and let them soak for 2 hours, keep turning the bread
occasionally to make sure that the mixture is evenly soaked in. Melt butter in a large skillet over medium heat, place the bread cubes in the pan and saut? them until they are lightly browned, about 30 seconds per side. Make sure that you turn the cubes so that all sides are browned.
Transfer the bread cubes onto a cookie sheet and bake in a preheated oven at 350 degrees for around 10 minutes or until nice and puffy. To serve, make a little hole in each bread cube and fill with 1 teaspoon of Nutella.
Pipe the whipped cream on top of each cube and sprinkle with tiny chocolate chips. Place on a tray and serve.
