Nutella Brioche French Toast (Print)

Fluffy brioche sandwiched with Nutella, dipped in custard, and pan-fried until golden. Decadent breakfast ready in 20 minutes.

# What You'll Need:

→ Bread & Chocolate

01 - 8 slices brioche bread
02 - 4 tbsp Nutella (or other 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 (optional)
09 - Pinch of salt

→ For Cooking

10 - 2 tbsp unsalted butter

→ To Serve

11 - Powdered sugar, for dusting
12 - Fresh berries, for garnish (optional)
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 make four sandwiches.
02 - In a shallow bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon (if using), and salt until well combined.
03 - Heat 1 tablespoon butter in a large nonstick skillet over medium heat.
04 - Dip each Nutella sandwich into the egg custard, soaking both sides but not oversaturating.
05 - Place sandwiches in the skillet (work in batches if needed). Cook 2–3 minutes per side, until golden brown and custard is cooked through. Add more butter as needed.
06 - Transfer to plates. Dust with powdered sugar, garnish with berries, and drizzle with maple syrup or extra Nutella if desired. Serve immediately.

# Expert Advice:

01 -
  • It feels like dessert but counts as breakfast, which is basically winning at life.
  • Brioche turns impossibly creamy when soaked, and that hidden Nutella layer melts into pure comfort.
  • You can have it on the table in twenty minutes, even if you're still half asleep.
  • Kids and adults alike forget to complain about anything when this shows up on their plate.
02 -
  • Don't oversoak the bread or it will turn to mush; a quick five-second dip per side is all you need.
  • Medium heat is crucial; too high and the outside burns before the custard cooks through, too low and it turns greasy.
  • Use a nonstick skillet or a well-seasoned cast iron pan to avoid sticking and tearing.
  • Day-old brioche is actually ideal because it holds up better to the custard without disintegrating.
03 -
  • Press the sandwiches gently with your spatula while cooking to help seal the edges and keep the Nutella from oozing out too much.
  • Warm your serving plates in a low oven so the French toast stays hot while you finish the batch.
  • If you want extra crispy edges, add a tiny sprinkle of sugar to the skillet just before placing the sandwiches; it caramelizes beautifully.
  • Use a pastry brush to spread the Nutella evenly to the edges so every bite has chocolate in it.
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