Save to Pinterest My daughter used to wrinkle her nose at regular French toast until one Saturday morning I tucked a spoonful of Nutella between two slices of brioche. The way her eyes lit up when she bit into that first golden, melty piece made me realize sometimes the best recipes happen when you stop following rules. Now it's our lazy weekend ritual, and I've learned that a little chocolate for breakfast never hurt anyone. The custard soaks into the soft bread just enough to stay custardy in the center while crisping perfectly on the edges. It's indulgent, yes, but also surprisingly easy to pull off even before coffee kicks in.
I made this for my sister's birthday brunch last spring, and she actually asked if I'd ordered it from a cafe. The trick was letting the sandwiches sit in the custard just long enough to soak through without turning soggy. Everyone went quiet for the first few bites, which is the highest compliment in my family. I topped hers with raspberries and a heavy dusting of powdered sugar, and she still texts me photos whenever she tries to recreate it at home.
Ingredients
- Brioche bread: The soft, buttery texture is key here; it soaks up custard like a dream without falling apart, and day-old brioche actually works even better.
- Nutella: Use the real stuff if you can; the hazelnut-chocolate combo melts into gooey pockets of joy, though any chocolate-hazelnut spread will do in a pinch.
- Eggs: They create the custard base that binds everything together and gives you that classic French toast richness.
- Whole milk: Adds creaminess without being too heavy; I've tried skim and it just doesn't have the same lush mouthfeel.
- Heavy cream: This is what takes it from good to truly decadent, making the custard silky and almost dessert-like.
- Granulated sugar: Just a tablespoon sweetens the custard gently without overpowering the Nutella inside.
- Vanilla extract: A little vanilla warmth rounds out all the flavors and makes your kitchen smell like a bakery.
- Ground cinnamon: Optional, but a pinch adds a cozy note that plays surprisingly well with chocolate.
- Salt: Don't skip it; a tiny pinch balances the sweetness and makes everything taste more alive.
- Unsalted butter: For frying; it gives you control over seasoning and creates those beautiful golden crusts.
- Powdered sugar: A snowy dusting makes it look fancy and adds a sweet finish without being cloying.
- Fresh berries: Raspberries or strawberries cut through the richness and add a pop of color and freshness.
- Maple syrup or extra Nutella: For drizzling; because if you've come this far, why hold back now?
Instructions
- Assemble the sandwiches:
- Spread a generous tablespoon of Nutella on four slices of brioche, then press the remaining slices on top to form four sandwiches. Don't worry if a little Nutella peeks out; that's the best part.
- Whisk the custard:
- In a large shallow bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon if you're using it, and a pinch of salt until everything is smooth and well blended. The mixture should look pale yellow and slightly frothy.
- Heat the skillet:
- Melt a tablespoon of butter in a large nonstick skillet over medium heat, swirling it around until it coats the bottom evenly. You want the butter just starting to foam but not browning yet.
- Dip and soak:
- Working with one sandwich at a time, dip it into the custard and let each side soak for about five seconds. You want the bread saturated but not falling apart in your hands.
- Fry to golden perfection:
- Place the soaked sandwiches in the skillet, working in batches if your pan isn't big enough, and cook for two to three minutes per side until deeply golden and crispy. Add more butter between batches to keep things from sticking.
- Serve immediately:
- Transfer the hot sandwiches to plates, dust generously with powdered sugar, scatter fresh berries on top, and drizzle with maple syrup or warmed Nutella. Serve right away while the Nutella inside is still molten.
Save to Pinterest The first time I served this at a sleepover, I heard one of the kids whisper that it tasted like a hug. I've never forgotten that. It's funny how food can mean more than just flavor, how a simple stack of bread and chocolate can make someone feel cared for. Now whenever I make it, I think about that quiet compliment and remember why I love cooking for people in the first place.
Making It Your Own
I've tucked sliced bananas inside the Nutella layer before, and it turns this into something that tastes like a crepe you'd get on a Parisian street corner. Peanut butter and Nutella together is another move that will change your life, especially if you add a few mini chocolate chips. Sometimes I'll swap the cinnamon for a tiny pinch of espresso powder in the custard, which deepens the chocolate flavor without making it taste like coffee. If you're feeling fancy, a splash of orange zest in the custard adds a bright note that cuts through all that richness beautifully.
What to Serve Alongside
This is rich enough to be the star, but a small bowl of Greek yogurt on the side balances things out and adds a tangy contrast. Fresh whipped cream is never a bad idea, and neither is a simple fruit salad with mint. I've also served it with crispy bacon, because the salty-sweet combo is unbeatable. A strong cup of coffee or a frothy cappuccino is all you really need to round out the meal.
Storage and Reheating
Honestly, this is best eaten fresh off the skillet when the Nutella is still gooey and the edges are crispy. If you do have leftovers, store them in an airtight container in the fridge for up to two days. Reheat in a toaster oven at 350°F for about five minutes to bring back some of that crispness, though it won't be quite the same as freshly made.
- Avoid microwaving, or you'll end up with rubbery, soggy bread.
- You can freeze the assembled, uncooked sandwiches and fry them straight from frozen, adding a minute or two to the cooking time.
- Leftover custard can be scrambled into sweet scrambled eggs or used to make a quick bread pudding.
Save to Pinterest This recipe has become one of those things I make when I want to show love without saying much. It's messy, it's indulgent, and it always makes people smile.
Recipe Q&A
- → Can I use regular bread instead of brioche?
Yes, challah or soft white bread works well as substitutes. Brioche's buttery richness is ideal, but any bread with a tender crumb will work. Avoid dense or overly thin sliced bread.
- → How do I prevent the bread from becoming soggy?
Dip each sandwich quickly in the custard, coating both sides without oversaturating. Don't let it sit in the mixture. Cook immediately over medium heat to set the custard and create a golden crust.
- → What can I add to customize this dish?
Sliced bananas or strawberries work beautifully inside the sandwich. You can also dust with cinnamon sugar, top with whipped cream, or drizzle with Nutella instead of maple syrup for extra chocolate flavor.
- → Can I prepare this ahead of time?
Assemble the sandwiches the night before and refrigerate them. The custard mixture can also be made ahead. Cook fresh before serving for the best texture and flavor.
- → How do I know when it's cooked through?
Cook 2-3 minutes per side until the exterior is golden brown and the custard inside is set. If the outside browns too quickly, lower the heat slightly and cook a bit longer.
- → Can I reheat leftovers?
Yes, place leftover slices in a toaster oven at 325°F for 5-7 minutes until warmed through. Avoid microwaving as it can make the bread tough and soggy.