Save There's something about a Sunday morning when everything moves slower, and you're standing in the kitchen thinking about what would make the day feel special. Years ago, I discovered that brioche and Nutella together weren't just a snack—they were the beginning of something that could transform breakfast into an event. The moment that egg-soaked bread hits the warm butter and starts turning golden, you know you've made the right choice.
I made this for my roommate on her birthday, and she sat at our tiny kitchen table with her fork frozen halfway to her mouth, just staring at the plate. She'd been having a rough week, and somehow this combination of crispy edges, molten chocolate, and that whisper of cinnamon did more than fill her stomach. It became this little ritual after that—whenever one of us needed lifting up, this was the answer.
Ingredients
- Brioche bread: Eight slices of the real thing, not the dense stuff—brioche should feel like a cloud in your hands, and that's what gives you that luxurious texture when it hits the custard.
- Nutella: Four tablespoons of chocolate-hazelnut spread, and yes, the quality matters because it's the star here; don't skimp or substitute with something thin and watery.
- Eggs: Three large ones, beaten together with the milk and cream to create that silky custard that's the backbone of everything.
- Whole milk and heavy cream: Three-quarters cup milk plus a quarter cup cream—this combination gives you richness without being overwhelming, and it's what keeps the French toast tender inside.
- Granulated sugar: One tablespoon to balance the chocolate and add a gentle sweetness that doesn't fight with the Nutella.
- Vanilla extract: One teaspoon that you'll smell before anything else hits the skillet, rounding out all those flavors.
- Ground cinnamon: A quarter teaspoon if you're using it, which I always do because it whispers in the background and makes people wonder what that warmth is.
- Salt: Just a pinch to make everything taste more like itself.
- Unsalted butter: Two tablespoons for cooking, and don't use salted because you want to control the salt level yourself.
- Powdered sugar and fresh berries: These are your finishing touches—the powdered sugar catches the light and looks beautiful, while berries bring brightness against all that chocolate richness.
Instructions
- Build your sandwiches:
- Spread one tablespoon of Nutella on four slices of brioche, then cap each one with another slice—like you're making the world's most decadent sandwich. Press down gently so the chocolate stays put.
- Mix your custard:
- Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon if you're using it, and salt in a shallow bowl until everything is smooth and pale. This is your dipping pool, and the more you whisk, the more air gets in, which means fluffier French toast.
- Heat your pan:
- Put one tablespoon of butter in a large nonstick skillet over medium heat and let it foam up slightly—that's when you know it's ready and won't stick to your bread.
- Dip with intention:
- Take each sandwich and dip it into the custard, letting it soak for just a moment on each side—you want it saturated but not falling apart. The bread should look darker and feel heavier when you lift it out.
- Cook to golden:
- Place your dipped sandwiches in the skillet and cook for two to three minutes per side, listening for that gentle sizzle and watching for the edges to turn a deep golden brown. Work in batches so you're not crowding the pan, and add more butter as needed because every kitchen is different and some pans drink butter faster than others.
- Finish and serve:
- Transfer to plates while everything is still warm, dust with powdered sugar until it looks like fresh snow, scatter berries across the top, and drizzle with maple syrup or a generous spoonful of Nutella. Eat it immediately while the bread is still crispy on the outside and soft within.
Save My neighbor knocked on my door one morning, drawn by the smell of butter and chocolate drifting through the hallway, and that's when I realized this dish has a kind of power. It announces itself, fills a space with warmth, and makes people want to be part of whatever's happening. That's the real magic of it.
Why Brioche Is Worth Seeking Out
Brioche isn't just fancy bread—it's bread that's been given butter and eggs and treated with respect, which means it soaks up custard while staying structurally sound. Regular sandwich bread falls apart, and challah works fine but tastes different. When you use brioche, you're starting with an ingredient that's already luxurious, and that changes everything about the final dish. The bread itself becomes part of the experience instead of just a vehicle for the toppings.
The Nutella Decision
There's a moment when you're spreading Nutella on brioche where you realize you could go thick or thin, and I've learned that one tablespoon per sandwich is the sweet spot. Too little and you barely taste it; too much and it becomes cloying and separates from the bread. I once tried adding sliced bananas inside to cut the richness, and it actually works beautifully—the slight tartness stops the chocolate from feeling overwhelming, and you get a different texture contrast with each bite.
Customizing Your Custard
The egg custard is flexible enough to bend to your preferences, and that's where you can make this recipe truly yours. Some mornings I use half-and-half instead of milk and cream because that's what I have, and it still works. Other times I add a splash of almond extract or a pinch of nutmeg, or I skip the cinnamon entirely and let the vanilla shine through.
- If you're making this for someone with dietary restrictions, you can experiment with non-dairy milk, though the texture won't be quite as rich.
- A teaspoon of orange zest stirred into the custard brings something unexpected and sophisticated that plays beautifully with chocolate.
- Save any leftover custard and use it the next day—it keeps in the fridge and makes French toast in the morning feel effortless.
Save This recipe has taught me that the simplest combinations—good bread, good chocolate, good eggs—are often enough to create a moment worth remembering. Make it for someone, watch their face when they taste it, and you'll understand why this has become my answer to so many questions about what to cook.
Recipe FAQs
- → How do I prevent the brioche from becoming soggy?
Dip each sandwich quickly into the egg custard, coating both sides but not oversaturating. A brief 1-2 second dip per side is ideal. Brioche is already soft, so minimal soaking preserves texture.
- → Can I make these ahead of time?
Assemble the Nutella sandwiches up to 2 hours ahead and refrigerate. Prepare the egg custard mixture separately. Cook just before serving for best texture and warmth. Leftovers reheat well in a toaster oven at 350°F.
- → What bread substitutes work if brioche is unavailable?
Challah and soft white bread are excellent alternatives with similar texture and richness. Avoid thin sandwich bread, which soaks through too easily. Look for bread with a tender crumb that can hold the Nutella filling.
- → How can I make this more indulgent?
Layer sliced bananas or thin strawberries inside the sandwich with the Nutella. Top with whipped cream, extra Nutella drizzle, chopped hazelnuts, or chocolate chips. A dash of liqueur like Kahlúa in the custard adds sophistication.
- → Is this dish vegetarian?
Yes, this is completely vegetarian. It contains eggs, milk, and wheat, but no meat products. Always verify your Nutella brand for cross-contamination warnings if serving to guests with strict dietary needs.