Save The first time I made this, I was trying to impress someone who claimed they didn't eat breakfast. I'd grabbed a jar of Nutella from the back of my pantry—probably forgotten there for months—and found some beautiful brioche at the market. Something about dipping those golden slices into an egg custard and watching them sizzle in butter felt like I was creating pure comfort on a plate. When I slid that first piece onto their plate and saw their expression shift from skeptical to genuinely delighted, I realized this wasn't just breakfast. It was a small act of generosity disguised as dessert.
I made this for my sister's birthday breakfast once, and she came down in her pajamas expecting regular toast. Instead, she found four perfectly golden squares dusted with powdered sugar, berries scattered across the plate like confetti, and a small drizzle of maple syrup catching the morning light. She didn't say much—just sat down and started eating—but I knew I'd nailed it when she asked if I could make it again the next morning.
Ingredients
- Brioche bread: Eight thick slices are your canvas here; brioche's natural sweetness and soft crumb make it absorb the custard without falling apart, something tougher breads simply can't do.
- Nutella: Four tablespoons create the creamy chocolate-hazelnut layer that makes this special; spread it at room temperature so it's smooth and generous.
- Large eggs: Three eggs are the foundation of your custard, providing structure and richness that makes this different from regular French toast.
- Whole milk: Three-quarters cup lightens the custard while the dairy adds body and flavor.
- Heavy cream: One-quarter cup is the secret ingredient that makes this custard velvety and luxurious rather than thin.
- Granulated sugar: One tablespoon sweetens the custard without being obvious; it's there to complement, not dominate.
- Vanilla extract: One teaspoon adds warmth and depth that rounds out all the chocolate.
- Ground cinnamon: A quarter teaspoon is optional but recommended; it whispers spice without announcing itself.
- Salt: A pinch brings all the flavors into focus and keeps the sweetness balanced.
- Unsalted butter: Two tablespoons are for cooking; use it generously to get that golden-brown exterior.
- Powdered sugar: Dust it on just before serving for elegance and a hint of additional sweetness.
- Fresh berries: Optional but worth it; raspberries or strawberries add brightness against the richness.
- Maple syrup or extra Nutella: For drizzling; choose based on your mood.
Instructions
- Build your sandwiches:
- Spread one tablespoon of Nutella on each of four brioche slices, then top with the remaining slices to create sandwiches. If the Nutella is cold, let it soften at room temperature first so it spreads like butter instead of fighting you.
- Make the custard:
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt together in a shallow bowl until the mixture looks smooth and unified. Taste a tiny bit to make sure the sugar dissolves; if you feel graininess, whisk a bit longer.
- Heat your pan:
- Melt one tablespoon of butter in a large nonstick skillet over medium heat. Listen for the gentle sizzle and let the butter foam slightly, but don't let it brown.
- Dip with intention:
- Working with one sandwich at a time, dip it into the custard for about two seconds per side—just enough to coat without soaking, or you'll end up with a soggy mess in your pan. The bread should feel slightly wetted, not waterlogged.
- Cook to golden:
- Place the dipped sandwiches in the skillet and cook for two to three minutes on the first side until the bottom is deep golden brown and smells toasted. Flip gently, add a little more butter if the pan looks dry, and cook the other side for another two to three minutes until the custard is set and the exterior matches the first side.
- Finish and serve:
- Transfer each sandwich to a warm plate, dust generously with powdered sugar while still hot, scatter berries if you're using them, and drizzle with maple syrup or a spoonful of Nutella. Serve immediately while the interior is still warm and custardy.
Save There's a moment, right when you flip the sandwich and it releases from the pan with that perfect golden crust, where you know you've got this. It's small, but it's the kind of kitchen win that makes you want to cook again tomorrow.
Why Brioche Matters
Brioche is expensive compared to regular bread, and there's a reason: it's loaded with eggs, butter, and milk, which means it's already rich and tender. This isn't a case where a cheaper substitute will do. Challah or soft white bread can work in a pinch, but brioche has a subtle sweetness and a crumb structure that holds the custard without becoming mushy. If you can't find brioche, go to a bakery and ask them what their softest, richest loaf is—that's your answer.
The Custard Ratio
The combination of eggs, milk, and cream creates a custard that's thicker and more luxurious than what you'd make for regular French toast. The heavy cream is crucial—it prevents the egg from becoming rubbery when cooked and gives the whole thing a silky texture that feels indulgent. If you skip it or substitute it with milk, you'll get a thinner custard that soaks in too quickly and doesn't cook properly on the outside.
Storage and Serving
Make this fresh and serve it immediately—that's when the contrast between the warm, custardy interior and the crispy, golden exterior is most dramatic. Leftovers can be stored in an airtight container in the fridge for up to two days, but they'll never be quite the same. Reheat them in a toaster oven at 325°F for about five minutes to warm through without further cooking the custard.
- For extra indulgence, add thin slices of banana inside the sandwich before dipping—it adds creaminess and a subtle sweetness that plays beautifully with the Nutella.
- If you're making this for a crowd, assemble all the sandwiches first, then dip and cook them in batches while keeping the finished ones warm on a covered plate in a low oven.
- Powdered sugar dusted on just before serving looks elegant and adds a whisper of sweetness without needing syrup, though syrup is never a mistake.
Save This dish proves that the simplest combinations—brioche, chocolate, eggs, butter—can feel genuinely special when you pay attention to the details. Make it for someone you want to impress, or make it just for yourself on a morning when you deserve something kind.
Common Questions
- → Can I use other breads instead of brioche?
Yes, soft white bread or challah are good alternatives if brioche is unavailable. They absorb the custard well and offer a tender texture.
- → How do I prevent the custard soak from oversaturating the bread?
Dip each sandwich briefly, ensuring both sides are coated but not soggy. Quick immersion keeps the bread fluffy after cooking.
- → What can I use to enhance the flavor of the custard soak?
Adding vanilla extract and a pinch of cinnamon to the egg mixture introduces warm, aromatic notes that complement the chocolate-hazelnut spread.
- → How should I cook the sandwiches for best results?
Cook on medium heat using butter in a nonstick skillet. Fry each side 2-3 minutes until golden brown and custard is set inside.
- → Are there optional toppings to consider?
Powdered sugar dusting, fresh berries, and maple syrup or extra Nutella drizzle enhance sweetness and presentation.