Nutella Brioche French Toast (Printable)

Fluffy brioche layered with Nutella and dipped in egg custard, then pan-fried to golden perfection. Serves 4.

# Ingredient List:

→ 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

# How to Make:

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 Tips:

01 -
  • It tastes like dessert but feels completely acceptable for breakfast, which honestly changes everything about how you approach your morning.
  • The whole thing comes together in twenty minutes, so even on a rushed day you can deliver something that feels indulgent and thoughtful.
  • Everyone you serve it to will ask for the recipe, and you'll get to smile knowing it's simpler than they imagine.
02 -
  • Don't oversoak the bread or you'll end up with a soggy, falling-apart mess—dip quickly and trust that the custard has done its job in those few seconds.
  • Medium heat is non-negotiable; too high and your outside burns before the inside cooks, too low and you get pale, rubbery French toast that misses the whole point.
03 -
  • Let your brioche slices sit out for an hour before using them—slightly stale bread holds up better to the custard bath than fresh, soft slices that practically dissolve.
  • If you're cooking for more than two people, keep finished French toast warm in a 200-degree oven while you work through batches, so everyone eats together while it's still perfect.
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