Save There's something about the smell of butter hitting a hot pan on a weekend morning that makes everything feel possible. One Saturday, I had leftover brioche from a bakery run and half a jar of Nutella staring at me from the pantry, and instead of making regular French toast, I thought: why not sandwich them together? The result was so good that my roommate actually asked for the recipe before finishing her plate.
I made this for my sister's birthday brunch, and she literally closed her eyes on the first bite. That moment when someone goes quiet because food is too good to talk through—that's when you know you've nailed it. Now every time she visits, she texts me beforehand asking if Nutella French toast is on the menu.
Ingredients
- Brioche bread: Use slices that are thick enough to hold filling without falling apart, ideally day-old rather than completely fresh, which helps them absorb the custard without becoming mushy.
- Nutella: This is your star ingredient, so don't skimp or substitute with just any chocolate spread; the hazelnut flavor is what makes this special.
- Large eggs: They're the base of your custard, so use ones that feel heavy for their size, a sign of good quality and fresher yolks.
- Whole milk and heavy cream: The combination creates a custard that's rich but not overwhelming; using all cream makes it too heavy.
- Granulated sugar: Just enough to complement without making this cloying, and it helps the custard set properly.
- Vanilla extract: A real vanilla extract matters here since it's not hidden under spices; pure vanilla adds warmth that imitation versions can't match.
- Ground cinnamon: Optional but recommended; it echoes the hazelnut notes in the Nutella and adds a subtle warmth.
- Unsalted butter: For cooking and to let you control the salt level; a good butter with high fat content means better browning.
- Powdered sugar and fresh berries: These finish the dish, cutting through the richness with brightness and texture.
Instructions
- Build your chocolate sandwiches:
- Spread exactly 1 tablespoon of Nutella on four brioche slices, then top each with another slice. Don't be tempted to overstuff; a thin, even layer melts beautifully and stays contained as you cook.
- Make the custard:
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt together until completely smooth. You want the mixture pale and foamy, which means the eggs are properly emulsified and will cook evenly.
- Heat your pan:
- Melt 1 tablespoon of butter in a large nonstick skillet over medium heat and let it foam slightly, which signals it's ready to take on your sandwiches without sticking.
- Dunk with intention:
- Dip each Nutella sandwich into the custard, counting to two on each side—you want it soaked through but not dripping or waterlogged. Oversaturated bread falls apart; undersaturated bread tastes dry inside.
- Cook to golden:
- Place sandwiches in the skillet and cook 2 to 3 minutes per side, watching for that deep golden-brown color that means the custard has set and the outside is crispy. Work in batches if your skillet feels crowded, and add a bit more butter between batches to keep the pan happy.
- Finish and serve:
- Transfer to plates while still warm, dust generously with powdered sugar, scatter fresh berries on top, and drizzle with maple syrup or an extra swirl of Nutella. Eat immediately while the contrast between warm and cold is still at its peak.
Save The first time I made this for someone I was trying to impress, I was so nervous about timing that I had everything prepped 20 minutes early and just stood there watching the butter melt. But that's the beauty of this recipe: even when you're anxious, the simple steps keep you grounded, and the end result is something that tastes like pure comfort.
Bread Matters More Than You Think
Brioche is the ideal choice because its butter and egg content make it absorb the custard gracefully while staying structurally sound. If brioche isn't available, challah or a soft white bread works as a respectable substitute, though the flavor profile shifts slightly sweeter. I've experimented with sourdough once thinking it would add complexity, and it just made everything taste bitter and weird, so trust the original choice here.
The Nutella Question
Some people worry about Nutella being too sweet paired with powdered sugar, and that's valid if you're doing both. Split the difference: choose either generous powdered sugar with no extra syrup, or a subtle dust with a drizzle of maple syrup instead of more chocolate. The fresh berries act as a palate cleanser either way, cutting through the richness with their tartness and brightness that feels essential.
Making It Your Own
This is a template that welcomes personalization. Sliced bananas tucked inside before cooking add creaminess, toasted hazelnuts scattered on top echo the Nutella's flavor profile, and a pinch of sea salt over the powdered sugar creates an unexpected contrast that elevates the whole thing. The custard is forgiving enough that you can play with it without breaking the dish.
- Add thin banana slices or toasted hazelnuts for texture variation.
- Try a drizzle of salted caramel alongside the Nutella for a sweet-salty moment.
- Finish with a crack of fleur de sel to make the sweetness pop.
Save This is the kind of recipe that bridges the gap between weekday breakfast and something special enough to celebrate with. Once you've made it once, you'll find yourself making it again.
Recipe FAQ
- → Can I use other bread instead of brioche?
Yes, challah or soft white bread work well and provide a similar texture perfect for soaking the custard.
- → How do I keep the custard from oversaturating the bread?
Dip each sandwich briefly, ensuring both sides are coated but not soggy to maintain a crisp exterior once cooked.
- → Can I add fruit to this dish?
Sliced bananas inside the sandwiches or fresh berries as garnish add refreshing natural sweetness and texture contrast.
- → What cooking fat is best for frying?
Unsalted butter is ideal, offering rich flavor and a golden crust when pan-frying the custard-coated sandwiches.
- → How should leftovers be reheated?
Reheat in a toaster oven to restore crispness without making the custard soggy or overcooked.