Nutella Brioche French Toast (Printable Version)

Fluffy brioche sandwiched with Nutella, dipped in rich egg custard, and pan-fried to golden perfection. Elegant breakfast in 20 minutes.

# What You’ll Need:

→ Bread & Chocolate

01 - 8 slices brioche bread
02 - 4 tbsp Nutella or chocolate-hazelnut spread

→ Egg Custard

03 - 3 large eggs
04 - 3/4 cup whole milk
05 - 1/4 cup heavy cream
06 - 1 tbsp granulated sugar
07 - 1 tsp vanilla extract
08 - 1/4 tsp ground cinnamon
09 - Pinch of salt

→ For Cooking

10 - 2 tbsp unsalted butter

→ To Serve

11 - Powdered sugar for dusting
12 - Fresh berries for garnish
13 - Maple syrup or extra Nutella for drizzling

# Step-by-Step Guide:

01 - Spread 1 tablespoon Nutella on four slices of brioche. Top each with another slice to create four sandwiches, pressing gently to seal.
02 - In a shallow bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until completely smooth and well combined.
03 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, swirling to coat the bottom evenly.
04 - Dip each Nutella sandwich into the egg custard, turning to coat both sides. Allow brief soaking without oversaturating the bread.
05 - Place sandwiches in the skillet, cooking in batches if necessary. Fry 2–3 minutes per side until golden brown and custard is fully set. Add remaining butter between batches as needed.
06 - Transfer to serving plates. Dust generously with powdered sugar, garnish with fresh berries, and drizzle with maple syrup or additional Nutella.

# Expert Tips:

01 -
  • The crispy golden exterior gives way to this incredibly soft center where the Nutella melts just enough to become a warm chocolate river without completely disappearing into the bread.
  • It manages to feel special enough for celebration mornings but comes together quickly enough that you can make it on impulse when someone you love needs cheering up.
02 -
  • If your brioche is very fresh and soft, let the sandwiches sit for 1-2 minutes after assembling to firm up slightly, which prevents them from falling apart during the dipping process.
  • The temperature of your pan is crucial, too hot and youll burn the outside while leaving the custard raw inside, too cool and the bread will absorb too much egg mixture and become soggy.
03 -
  • When spreading the Nutella, warm your knife under hot water first so the chocolate glides smoothly across the bread without tearing it.
  • If serving a crowd, keep finished French toast warm in a 200°F oven on a wire rack set over a baking sheet, which maintains the crispy exterior better than stacking pieces on a plate.
Return