Nutella Brioche French Toast (Printable)

Crispy golden brioche sandwiches with melted chocolate-hazelnut center, rich custard coating, and warm buttery finish.

# Ingredient List:

→ Bread & Filling

01 - 8 slices brioche bread, 1-inch thick
02 - 4 tablespoons chocolate-hazelnut spread (Nutella)

→ Custard Mixture

03 - 3 large eggs
04 - ¾ cup whole milk
05 - ¼ cup heavy cream
06 - 1 tablespoon granulated sugar
07 - 1 teaspoon pure vanilla extract
08 - ¼ teaspoon ground cinnamon
09 - ⅛ teaspoon salt

→ For Cooking

10 - 2 tablespoons unsalted butter

→ Optional Toppings

11 - Powdered sugar for dusting
12 - Fresh berries for garnish
13 - Pure maple syrup for drizzling
14 - Additional chocolate-hazelnut spread for serving

# Directions:

01 - Spread 1 tablespoon chocolate-hazelnut spread evenly on four brioche slices. Top each with remaining bread slices to form four sandwiches, pressing gently to seal.
02 - In a wide shallow bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until completely smooth and frothy.
03 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, tilting to coat the bottom evenly.
04 - Dip each sandwich into the custard mixture for 3-4 seconds per side, allowing bread to absorb liquid without becoming saturated. Lift and let excess drip briefly.
05 - Place soaked sandwiches in the heated skillet (cook in two batches if necessary). Fry for 2-3 minutes until deep golden brown, then flip carefully and cook second side for additional 2-3 minutes until custard is set and exterior is crisp. Add remaining butter between batches as needed.
06 - Transfer French toast to serving plates. Dust generously with powdered sugar, arrange fresh berries alongside, and drizzle with warm maple syrup or additional chocolate-hazelnut spread. Serve hot.

# Expert Advice:

01 -
  • The way the warm Nutella melts into the custardy brioche feels like eating dessert for breakfast without any guilt
  • Its the kind of meal that makes people pause mid-bite and genuinely ask if you made this professionally
02 -
  • Do not be tempted to use thick Texas toast. Brioche is softer and more absorbent, which is essential for that creamy interior texture.
  • Working in batches is better than overcrowding the pan. Crowding lowers the pan temperature and you will end up with soggy, pale French toast.
03 -
  • Let your brioche sit out overnight if it is very fresh. Slightly stale bread absorbs the custard better without falling apart.
  • Add a drop of almond extract to the custard along with the vanilla. It enhances the hazelnut flavor of the Nutella beautifully.
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