Save It There's something about a lazy Sunday morning that makes you crave something ridiculously indulgent, and that's exactly when Nutella brioche French toast entered my life. My sister had just discovered a fancy bakery nearby and brought home a loaf of brioche so soft it practically melted in your hands, and I couldn't resist the impulse to do something extravagant with it. That first attempt was messy and imperfect, but the moment I bit into that golden, custardy slice with melted Nutella oozing out, I understood why people lose their minds over brunch. It's comfort food disguised as something you'd find in a Michelin-starred bistro.
I made this for my roommate once when she was going through a rough patch, and I watched her face completely transform when she tasted it. She literally paused mid-bite and said, "Wait, did you just make this?" The look of pure joy that spread across her face reminded me that food is often the most honest way we know how to care for people. Now whenever I make it, I'm not just flipping toast—I'm creating a small, edible moment of kindness.
Ingredients
- Brioche bread: Look for thick-sliced brioche from a bakery counter; the industrial stuff from a plastic bag won't give you that luxurious texture that makes this dish special, and the bread needs to be sturdy enough to hold the Nutella without falling apart during dipping.
- Nutella: The star ingredient here, and honestly, there's no real substitute if you want that specific chocolate-hazelnut flavor, though other quality chocolate spreads work in a pinch.
- Eggs: Use the largest eggs you can find since they create a richer, more substantial custard that clings beautifully to the brioche.
- Whole milk and heavy cream: The combination of both creates a custard that's lush without being cloying, and the fat content ensures everything cooks evenly without drying out.
- Vanilla extract: A real splash of vanilla elevates this from simple to sophisticated, so don't skip it or reach for the imitation stuff.
- Cinnamon: Optional but highly recommended if you want a gentle warmth that complements the chocolate without overpowering it.
- Butter: Use unsalted so you control the seasoning, and don't be shy about it—brioche French toast is not a low-fat endeavor, and the butter is what gets those golden, crispy edges.
Instructions
- Build your Nutella sandwiches:
- Spread about a tablespoon of Nutella on four of your brioche slices, then top each with another slice to create four little chocolate-hazelnut packages. Don't go overboard with the filling or it'll squish out when you dip them, but don't be stingy either.
- Make your custard bath:
- In a shallow bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon if you're using it, and salt until everything is completely smooth and combined. Taste it as you would a soup—it should taste sweet and vanillay but not overly sweet.
- Heat your pan:
- Melt a tablespoon of butter in your largest nonstick skillet over medium heat and let it foam slightly, which tells you it's ready to work with the brioche.
- Dip with intention:
- Take each sandwich and dunk it into the custard for a quick moment on each side—you want it soaked enough to cook through but not so drenched that it falls apart or becomes mushy. This is the part where practice teaches you the sweet spot.
- Cook until golden:
- Place your custard-coated sandwiches into the hot butter and cook for about 2 to 3 minutes per side until they're a deep golden brown and the egg custard is fully set but still slightly tender inside. You should hear a gentle sizzle and smell that rich, toasted aroma that makes everyone in your house wake up immediately.
- Finish and serve:
- Transfer your French toast to plates while it's still warm, dust with powdered sugar, scatter some fresh berries if you have them, and drizzle generously with maple syrup or even a little extra Nutella. Serve right away while everything is still warm and the Nutella is still slightly melted.
Save It My neighbor once asked me why I bother making fancy breakfasts, and I realized it's because of moments like these: when you sit down with someone you care about and the first thing you hear is a contented sigh. Food that requires a little thought and a little butter has a way of turning an ordinary morning into something worth remembering.
The Brioche Factor
Brioche is the foundation of everything here, so it deserves its own moment of glory. If you can find a real bakery loaf, grab it—the difference between that and grocery store brioche is like the difference between fresh butter and margarine. Some mornings I'll buy an extra brioche loaf just to have it on hand for when I need to create something special on short notice. The bread should be soft enough to yield gently to pressure but sturdy enough to hold together during the dip and cook. If all you can find is challah or soft white bread, it'll still be delicious, just slightly less luxurious.
When Extra Indulgence Calls
There are days when basic is not enough, and that's when you start thinking creatively about additions. I once threw sliced bananas into the sandwich before dipping, and the result was pure heaven—the banana adds a subtle sweetness and a bit of moisture that plays beautifully with the chocolate. Toasted hazelnuts, a drizzle of dulce de leche, a scatter of mini chocolate chips, or even a whisper of espresso powder in the custard can all take this in delicious directions. The beauty of this recipe is that it's flexible enough to accommodate your cravings without losing its essential character.
Beyond Sunday Morning
This dish doesn't have to be confined to breakfast hours, and I've learned that the hard way through happy accidents. I've made it for dessert, served it at midnight after a movie, even brought it to a casual dinner party where it stole the show. The custard can be made the night before if you're feeding a crowd, and reheating in a low toaster oven keeps the texture better than a microwave ever could. Think of this as your secret weapon whenever you need to impress without spending hours in the kitchen.
- Make your custard mixture up to 12 hours ahead and store it covered in the fridge, then let it come to room temperature before dipping.
- If you have leftovers (which is rare), they'll keep for a day and taste surprisingly good reheated gently in a toaster oven at 300 degrees.
- For a make-ahead crowd meal, assemble the sandwiches, dip them, and refrigerate them on a lined baking sheet for up to 4 hours before cooking.
Save It This is the kind of recipe that reminds you why cooking matters—not because it's complicated, but because it creates moments that taste like love. Make it once, and you'll understand why it becomes a favorite.
Recipe FAQs
- → What bread works best?
Soft breads like brioche or challah provide a rich, tender base that soaks custard well without falling apart.
- → Can I use other spreads than Nutella?
Chocolate-hazelnut spreads or similar creamy alternatives work well, offering that same luscious texture and flavor.
- → How do I prevent sogginess?
Dip sandwiches briefly to soak both sides without oversaturating, then cook promptly on medium heat until golden.
- → Are there flavor variations to try?
Adding cinnamon to the custard or bananas inside the sandwiches adds lovely warm and fruity notes.
- → What's the best way to serve this dish?
Dust with powdered sugar, garnish with fresh berries, and drizzle with maple syrup or extra spread for added sweetness.
- → Can leftovers be saved?
Leftovers keep well and can be reheated gently in a toaster oven to restore crispness.