Nutella Brioche French Toast (Printable)

Fluffy brioche sandwiches with Nutella, dipped in egg custard and pan-fried to golden perfection. Ready in 20 minutes.

# What You Need:

→ Bread & Chocolate

01 - 8 slices brioche bread
02 - 4 tbsp Nutella (or other chocolate-hazelnut spread)

→ Egg Custard

03 - 3 large eggs
04 - ¾ cup whole milk
05 - ¼ cup heavy cream
06 - 1 tbsp granulated sugar
07 - 1 tsp vanilla extract
08 - ¼ 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 Suggestions:

01 -
  • It tastes like dessert but gets away with being breakfast because there are eggs involved.
  • The Nutella melts into gooey pockets of chocolate that ooze when you cut into it.
  • You only need 20 minutes and a skillet to pull off something that feels fancy enough for guests.
  • Brioche soaks up custard like a dream and fries into the crispiest golden shell.
02 -
  • Don't oversoak the bread or it will fall apart in the pan, a quick dip on each side is all you need.
  • Medium heat is non-negotiable, high heat will burn the butter and leave the custard raw in the center.
  • If the Nutella starts oozing out while you cook, don't panic, it will set a little as it cools and taste incredible either way.
  • Fresh brioche works best, but day-old is fine too since it holds up better to soaking.
03 -
  • Let the custard-dipped sandwiches rest on a plate for 30 seconds before frying so the egg mixture sets slightly and doesn't all drip off.
  • Use a nonstick or well-seasoned cast iron skillet to avoid any sticking disasters, this is not the time to test your pan's limits.
  • If you want to keep finished batches warm while you cook the rest, place them on a baking sheet in a 200-degree oven.
  • A little flaky sea salt sprinkled on top before serving adds an unexpected savory contrast that makes the chocolate sing.
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