Nutella Brioche French Toast (Printer View)

Fluffy brioche layered with Nutella, soaked in egg custard, and pan-fried until golden and delicious.

# What You'll Need:

→ Bread & Chocolate

01 - 8 slices brioche bread
02 - 4 tablespoons Nutella or chocolate-hazelnut spread

→ Egg Custard

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

→ For Cooking

10 - 2 tablespoons unsalted butter

→ To Serve

11 - Powdered sugar, for dusting
12 - Fresh berries, for garnish (optional)
13 - Maple syrup or extra Nutella, for drizzling

# Method Steps:

01 - Spread 1 tablespoon of Nutella on four slices of brioche. Top each with an additional slice to form four sandwiches.
02 - In a shallow bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon (if using), and a pinch of salt until fully combined.
03 - Place 1 tablespoon of unsalted butter in a large nonstick skillet over medium heat until melted and slightly bubbling.
04 - Dip each Nutella sandwich into the egg custard, coating both sides without oversaturating. Place sandwiches into the skillet and cook for 2 to 3 minutes on each side until golden brown and cooked through. Add remaining butter as needed between batches.
05 - Transfer the cooked sandwiches to plates. Dust with powdered sugar, garnish with fresh berries if desired, and drizzle with maple syrup or additional Nutella. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent enough to feel like a treat, but comes together faster than you can brew coffee.
  • Brioche and Nutella are a pairing that just works—there's a reason they belong together.
  • You can have this on the table in under twenty minutes, making it perfect for impressing someone on a lazy Sunday.
02 -
  • Don't oversoak your bread—I learned this the hard way when a sandwich fell apart in my pan and became French toast soup; dip fast, cook fast.
  • Medium heat is non-negotiable; high heat browns the outside before the inside cooks through, leaving you with a burnt crust and a cold, raw custard center.
  • The pan should sizzle when the sandwich hits it; if it's silent, the butter isn't hot enough and your toast will be pale and greasy.
03 -
  • Don't be shy with the butter in the pan—Nutella brioche French toast deserves to be cooked in plenty of it, and that's where the golden color comes from.
  • If you want to make the custard a few hours ahead, you can; cover it and refrigerate it, then bring it to room temperature before dipping, which takes about thirty minutes.
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