Pin It My roommate Sophie woke me up at 11 AM on a Sunday demanding something special for brunch. She had just bought an artisanal brioche loaf and discovered an almost-empty jar of Nutella in the back of our pantry. We were both slightly hungover and craving something that felt like a hug in food form.
The first time I made these, I accidentally soaked the bread too long and ended up with chocolatey custard soup. Sophie still ate every messy bite and declared it the best mistake ever. Now I know exactly how long to dip them for that perfect crisp outside and molten inside.
Ingredients
- Brioche bread: This eggy, slightly sweet French bread creates the most luxurious texture. Its high butter content means it transforms into something almost custard-like when soaked, so do not substitute with regular sandwich bread.
- Nutella: The chocolate hazelnut spread melts into pockets of pure joy. If you are feeling fancy, try adding a pinch of sea salt on top for that salted chocolate effect.
- Heavy cream: This makes the custard incredibly rich and helps create that gorgeous golden crust. Whole milk alone just does not give you the same luxurious finish.
- Vanilla extract: Do not skip this. It bridges the gap between the chocolate and the eggy custard, making everything taste cohesive and intentional.
- Cinnamon: Even just a tiny pinch adds warmth that pairs surprisingly well with the Nutella. It makes the whole house smell like a French bakery.
Instructions
- Build your chocolate sandwiches:
- Spread a generous tablespoon of Nutella on four slices of brioche, then top each with another slice. Press down gently to help them adhere. Think of it as making the worlds most decadent grilled cheese.
- Whisk up the custard:
- In a shallow bowl wide enough to dip your sandwiches, combine eggs, milk, cream, sugar, vanilla, cinnamon, and salt. Whisk until no streaks of egg white remain. The mixture should look like a cloudy, pale yellow latte.
- Get your pan ready:
- Melt one tablespoon of butter in a large nonstick skillet over medium heat. You want it to foam and sizzle slightly but not brown. This butter is what creates those crispy, golden edges.
- The dipping technique:
- This is where patience matters. Dip each sandwich into the custard for exactly 3 to 4 seconds per side. You want the bread to absorb some liquid but not become waterlogged. Lift and let excess drip off for a moment.
- Fry to perfection:
- Carefully place sandwiches in the hot butter. Cook for 2 to 3 minutes on the first side until deeply golden. Flip gently and cook another 2 to 3 minutes. The Nutella inside should be molten and tempting to poke at, but resist.
- Finish with flair:
- Transfer to plates and immediately dust with powdered sugar while still hot. Add fresh berries if you have them. That first maple syrup drizzle should happen while steam is still rising from the plate.
Pin It 
Pin It Last Christmas morning, my sister took one bite and literally stopped talking for a full minute. She later texted me from her car asking for the recipe because she wanted to make it for her new years day brunch. That is when I knew this was not just breakfast, it was a memory maker.
Making It Your Own
Sliced bananas tucked inside with the Nutella add a lovely creamy sweetness. Sometimes I sprinkle flaky sea salt on top right after cooking. The combination of warm chocolate and salty crunch is absolutely addictive.
Serving Strategies
Leftovers reheat surprisingly well in a toaster oven set to 350°F for about 8 minutes. The outside gets crisp again while the Nutella reheats perfectly. The microwave will make them sad and soggy, so avoid that entirely.
Timing Your Brunch
You can assemble the sandwiches the night before and keep them wrapped in the refrigerator. The custard mixture can also be made ahead. This means you can roll out of bed and have restaurant-quality French toast in under 15 minutes.
- Warm your plates in the oven for a few minutes before serving
- Have all your toppings prepped and ready before you start cooking
- The first batch always looks the roughest, so save the best presentation pieces for last
Pin It 
Pin It This is the kind of breakfast that turns a regular Sunday into something you will talk about for months. Make it for someone you love.
Recipe FAQs
- → Can I prepare the custard mixture ahead of time?
Yes, whisk together the eggs, milk, cream, sugar, vanilla, and spices up to 24 hours in advance. Store covered in the refrigerator and give it a quick stir before using.
- → What's the best way to prevent the bread from becoming soggy?
Dip each sandwich quickly into the custard, counting to three on each side. Avoid letting them soak excessively—the brioche is quite absorbent, and a brief dip ensures proper coating without oversaturation.
- → Can I use a different chocolate spread?
Absolutely. Any chocolate-hazelnut spread, chocolate almond butter, or even melted chocolate chips mixed with a tablespoon of nut butter works beautifully as a filling variation.
- → What temperature should the skillet be?
Medium heat provides the best results. Too high and the exterior burns before the custard cooks through; too low and the bread becomes greasy. Adjust slightly as needed during cooking.
- → How do I store leftovers?
Wrap cooled slices individually and refrigerate for up to 2 days. Reheat in a 350°F toaster oven for 5-8 minutes to restore crispness. Microwaving will make them soft and chewy.
- → Can I freeze uncooked sandwiches?
Yes! Assemble the Nutella sandwiches, wrap tightly in plastic, then freeze. Thaw overnight in the refrigerator before dipping in custard and cooking as directed.