Nutella Brioche French Toast (Printable Version)

Fluffy brioche with creamy Nutella, soaked in custard and pan-fried to a golden finish.

# What You'll Need:

→ Bread & Chocolate

01 - 8 slices brioche bread
02 - 4 tablespoons Nutella

→ Egg Custard

03 - 3 large eggs
04 - 0.75 cup whole milk
05 - 0.25 cup heavy cream
06 - 1 tablespoon granulated sugar
07 - 1 teaspoon vanilla extract
08 - 0.25 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, for garnish (optional)
13 - Maple syrup or extra Nutella, for drizzling

# Directions:

01 - Spread 1 tablespoon of Nutella on each of four slices of brioche. Place the remaining slices on top to form four sandwiches.
02 - Whisk together eggs, whole milk, heavy cream, sugar, vanilla extract, ground cinnamon if using, and salt in a shallow bowl until smooth.
03 - Melt 1 tablespoon of butter over medium heat in a large nonstick skillet.
04 - Carefully dip each Nutella sandwich into the egg custard, coating both sides without oversaturating.
05 - Place sandwiches in the skillet, cooking 2 to 3 minutes per side until golden brown and the custard is set. Add additional butter as necessary and cook remaining sandwiches in 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.

# Additional Tips::

01 -
  • It tastes like a chocolate hazelnut dream but comes together in under 20 minutes, so you can actually pull it off on a weekday if you're feeling bold.
  • Brioche is naturally buttery and forgiving, which means even if your timing is slightly off, you still end up with something delicious and Instagram-worthy.
  • It's the kind of breakfast that makes ordinary moments feel celebratory without requiring a lot of skill or fussy technique.
02 -
  • The most common mistake is letting the brioche soak too long in the custard mixture—it will become waterlogged and mushy instead of custardy and tender, so listen to your gut and err on the side of a quick dip.
  • Don't skimp on the butter in the pan because that's what creates the golden crust that makes this dish memorable; the custard will cook through just fine, but the butter is what makes it sing.
  • If you're cooking for more than two people, work in batches rather than overcrowding the pan, which drops the temperature and creates steam instead of that beautiful golden sear.
03 -
  • Brown your butter in the pan until it just starts to smell nutty and delicious—this adds a depth of flavor that regular melted butter simply cannot match, and it's the move that separates good French toast from memorable French toast.
  • If you're worried about the Nutella leaking out, let the sandwiches rest in the fridge for 15 minutes after assembly so the chocolate firms up slightly and holds its shape better during cooking.
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