Nutella Brioche French Toast (Print View)

Fluffy brioche with creamy Nutella and rich egg custard, cooked to golden perfection and garnished sweetly.

# Components:

→ Bread & Chocolate

01 - 8 slices brioche bread
02 - 4 tablespoons 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 tablespoon granulated sugar
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon ground cinnamon, optional
09 - Pinch of salt

→ For Cooking

10 - 2 tablespoons unsalted butter

→ To Serve

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

# Directions:

01 - Spread 1 tablespoon Nutella on four slices of brioche. Top each with another slice to create four sandwiches.
02 - In a shallow bowl, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon if using, and salt until smooth.
03 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
04 - Dip each Nutella sandwich into the egg custard, coating both sides without over-soaking.
05 - Place sandwiches in the skillet and cook 2 to 3 minutes per side until golden brown and custard is set. Add remaining butter as needed for subsequent batches.
06 - Transfer to serving plates. Dust with powdered sugar, garnish with fresh berries if desired, and drizzle with maple syrup or extra Nutella. Serve immediately.

# Expert Advice:

01 -
  • It tastes like dessert but feels totally acceptable for breakfast.
  • Takes under 20 minutes from start to plate, perfect for impressing people without stress.
  • The contrast between the soft brioche and creamy Nutella center is genuinely addictive.
02 -
  • Don't let the custard sit too long after whisking; it starts to separate, and your French toast won't cook as evenly or taste as silky.
  • Medium heat is your friend here—high heat burns the outside before the custard inside fully cooks, leaving you with a crunchy shell and a raw or scrambled center.
03 -
  • Day-old brioche works better than fresh because it has slightly firmer structure and absorbs the custard evenly without becoming waterlogged.
  • Keep your finished French toast warm on a low oven (around 200°F) while you cook batches, so everything comes to the table warm at the same time.
Return