Pin it One Sunday morning, I stood in the kitchen staring at leftover brioche and a half-empty jar of Nutella, too lazy to make anything complicated. I smeared chocolate between two slices, dunked the whole thing in egg custard, and fried it up without much thought. The smell alone made my partner wander in from the other room, and by the time I plated it with a snowfall of powdered sugar, we both knew this wasn't just breakfast anymore.
I made this for my niece once when she stayed over, and she declared it better than any restaurant brunch she'd ever had. She ate two whole servings and asked if we could have it again for dinner. Now every time she visits, she checks the pantry for brioche and Nutella before she even says hello.
Ingredients
- Brioche bread: The soft, buttery crumb soaks up custard without falling apart, and it fries into the most beautiful golden crust you can imagine.
- Nutella: Use the real thing if you can, the hazelnut richness is worth it, but any chocolate-hazelnut spread will melt into those irresistible pockets.
- Eggs: They bind the custard and give it structure, so don't skimp or you'll end up with soggy bread instead of crispy magic.
- Whole milk and heavy cream: The cream adds silky richness that makes the custard taste like something from a French café.
- Granulated sugar: Just enough sweetness to balance the eggs without making it cloying, since the Nutella brings its own sugar.
- Vanilla extract: A teaspoon transforms plain custard into something fragrant and warm.
- Ground cinnamon: Optional, but it adds a gentle spice that plays beautifully with chocolate.
- Unsalted butter: For frying, it gives you control over seasoning and browns perfectly without burning.
- Powdered sugar: The final dusting makes it look bakery-perfect and adds a delicate sweetness.
- Fresh berries and maple syrup: Berries cut through the richness, and syrup is there for anyone who wants even more indulgence.
Instructions
- Assemble the sandwiches:
- Spread a generous tablespoon of Nutella on four slices of brioche, then press the remaining slices on top to form sandwiches. Don't be shy with the Nutella, it needs to reach the edges so every bite has chocolate.
- Whisk the custard:
- In a shallow bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and a pinch of salt until smooth and frothy. The cinnamon is optional, but I almost always add it for that subtle warmth.
- Heat the skillet:
- Melt a tablespoon of butter in a large nonstick skillet over medium heat, swirling it around until it foams and smells nutty. Medium heat is key, too hot and the outside burns before the custard cooks through.
- Dip and soak:
- Dip each Nutella sandwich into the custard, letting both sides soak for a few seconds but not so long that the bread gets mushy. You want it saturated but still holding its shape.
- Fry to golden perfection:
- Place the sandwiches in the skillet and cook for 2 to 3 minutes per side, until deep golden brown and slightly crispy at the edges. Work in batches if your pan is small, adding more butter as needed so nothing sticks.
- Serve immediately:
- Transfer to plates, dust generously with powdered sugar, scatter fresh berries on top, and drizzle with maple syrup or extra Nutella if you're feeling wild. This is best eaten right away while the outside is crisp and the Nutella is still melty.
Pin it There's something about watching someone take their first bite of this, the way their eyes widen when they hit that melted Nutella center. I've served it to skeptical adults who thought French toast was boring and to picky kids who claimed they didn't like breakfast. Every single time, plates come back empty.
Choosing the Right Bread
Brioche is my first choice because it's rich and tender with just enough structure to handle the custard without disintegrating. If you can't find brioche, challah is a close second, it has a similar soft crumb and slight sweetness. Thick-cut white bread or even Texas toast can work in a pinch, just make sure the slices are sturdy enough to hold the Nutella without tearing.
Customizing Your Fillings
Once you master the basic Nutella version, the variations are endless. I've tucked in sliced bananas with the chocolate for a flavor combo that tastes like dessert crepes. Strawberries work beautifully too, especially in summer when they're sweet and juicy. A friend of mine adds a smear of peanut butter alongside the Nutella, and I have to admit it's dangerously good.
Serving and Storing Tips
This is a dish that demands to be eaten hot off the skillet when the edges are crispy and the Nutella is molten. If you have leftovers, store them in the fridge and reheat in a toaster oven to bring back some of that crispness, the microwave will make them soggy. I like to set out a little station with powdered sugar, berries, and syrup so everyone can customize their own plate.
- Make the custard the night before and keep it covered in the fridge to save time in the morning.
- Double the recipe for a crowd, these disappear faster than you'd think.
- If you're feeling extra, serve with whipped cream or a scoop of vanilla ice cream for full dessert-for-breakfast energy.
Pin it This recipe has earned a permanent spot in my weekend rotation, and I hope it does the same for you. There's no rule that says breakfast can't also be a little bit of an event.
Recipe FAQs
- → Can I prepare these sandwiches ahead of time?
Yes, you can assemble the Nutella sandwiches up to 2 hours before cooking. Keep them covered in the refrigerator. Prepare the egg custard mixture just before cooking for best results.
- → What bread can I use if brioche isn't available?
Challah, soft white bread, or thick-cut Texas toast work excellently as substitutes. Avoid thin sliced bread, which may become too soggy during the custard dip.
- → How do I prevent the sandwiches from getting soggy?
Dip the sandwiches quickly into the custard, coating both sides without oversaturating. Don't let them sit in the mixture. Cooking at medium heat ensures the custard sets properly without making the bread mushy.
- → Can I add fillings besides Nutella?
Absolutely. Sliced bananas, strawberries, or crispy bacon work beautifully inside the sandwiches. Add extras before sealing with the second brioche slice.
- → How should I store and reheat leftovers?
Store cooled leftovers in an airtight container for up to 2 days. Reheat in a toaster oven at 325°F for 5-7 minutes to maintain the crispy exterior without drying out the brioche.
- → Is this dish suitable for dietary restrictions?
This dish contains eggs, dairy, gluten, and hazelnuts. For dairy-free versions, use plant-based milk and cream substitutes. Those with gluten sensitivity can use gluten-free bread alternatives.