Having been gifted a 2 lb bag of leftover 4th of July hamburger buns, I was planning to grind and freeze them for future use in meatloaf, etc., but then I thought about the jar of Jif Mocha Cappuccino Hazelnut Spread I recently won as part of a Smuckers prize pack. I had been wanting to break into that but needed an excuse since I already have an open jar of Nutella in the pantry.
Given how soft and squishy (and sometimes chewy) hamburger buns are, if you are going to try this, I would suggest letting them dry out for a few days first. For a firmer texture, a large loaf of Challah Bread is a really good option, but I've made French Toast with baguettes and all kinds of bread before.
Although I made this as a French Toast Casserole for a breakfast dish - in thinking about the "cappuccino" as that morning cup of coffee - this could easily be served as a bread pudding for dessert. Just top with a dollop of fresh whipped cream, or maybe a scoop of ice cream.
2 lb bag of hamburger buns (or large loaf of challah, etc.)
3 c milk
1 c Jif Mocha Cappuccino Hazelnut Spread
1 t vanilla
- Cube the bread and spread into a buttered or sprayed roasting pan or casserole dish
- Whisk together the milk, eggs, hazelnut spread, and vanilla
- Pour the liquid mixture over the bread, pressing down to make sure all the liquid is soaked up by the bread
- Cover and refrigerate overnight
- Remove casserole from fridge to warm up a bit while preheating the oven to 350
- Cover lightly with foil and bake for 30"
- Remove foil and cook for another 20" or so until set (if you're within smelling distance, your nose should tell you when it's ready)
- Cut into squares and dust with powdered sugar