Nutella Brioche French Toast (Print-Friendly)

Brioche slices filled with Nutella, dipped in custard, and fried until golden. A decadent breakfast treat.

# What You'll Need:

→ Bread & Filling

01 - 8 slices brioche bread, thick-cut
02 - 4 tablespoons Nutella or chocolate-hazelnut spread

→ Egg Custard

03 - 3 large eggs, beaten
04 - ¾ cup whole milk
05 - ¼ cup heavy cream
06 - 1 tablespoon granulated sugar
07 - 1 teaspoon vanilla extract
08 - ¼ teaspoon ground cinnamon
09 - Pinch of kosher salt

→ Cooking & Serving

10 - 2 tablespoons unsalted butter
11 - Powdered sugar for dusting
12 - Fresh berries for garnish
13 - Maple syrup or additional Nutella for drizzling

# How To Make It:

01 - Spread 1 tablespoon Nutella evenly on four brioche slices. Top each with remaining bread slices to form four sandwiches, pressing gently to seal.
02 - In a large shallow bowl, whisk eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until completely smooth and homogeneous.
03 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, swirling to coat the bottom evenly.
04 - Working one at a time, dip each sandwich into the custard mixture for 3-4 seconds per side. Allow excess to drip briefly; avoid oversaturation to prevent sogginess.
05 - Place soaked sandwiches in the hot skillet. Cook for 2-3 minutes on the first side until deep golden brown, then flip carefully. Cook additional 2-3 minutes until second side is golden and custard is set. Add remaining butter between batches as needed.
06 - Transfer French toast to serving plates. Generously dust with powdered sugar, arrange fresh berries on top, and drizzle with warm maple syrup or additional Nutella.

# Expert Advice:

01 -
  • The contrast between the crispy golden exterior and the warm melted Nutella center creates this incredible textural experience that makes you close your eyes with each bite.
  • Its ridiculously simple to prepare but looks and tastes like something from a fancy brunch spot charging $18 a plate.
02 -
  • If your bread is too fresh, it will fall apart in the custard, so slightly stale brioche actually works better for this recipe.
  • The custard needs a full minute of whisking to properly emulsify, otherwise youll end up with eggy streaks on your French toast.
03 -
  • Let the sandwiches rest for 30 seconds after dipping before placing them in the pan, allowing the custard to penetrate more evenly.
  • Keep your finished French toast warm in a 200°F oven while cooking remaining batches, placing them on a wire rack over a baking sheet to maintain the crispy exterior.
Return