Save The kitchen smelled like chocolate and butter before I even flipped the first sandwich. My roommate stumbled out of her bedroom, eyes half closed, asking what kind of bakery had opened in our apartment at 9am. That's the thing about Nutella brioche French toast it announces itself.
I first made this for a birthday breakfast when I was completely broke and trying to make something feel special without buying fancy ingredients. The birthday girl cried actual happy tears and still asks for it every year.
Ingredients
- 8 slices brioche bread: The high butter content and airy texture make it ideal for soaking up custard without collapsing
- 4 tbsp Nutella: Chocolate hazelnut spread melts beautifully inside the sandwich, creating that glorious lava center
- 3 large eggs: Room temperature eggs whisk into a smoother, more cohesive custard mixture
- ¾ cup whole milk: The milk fat content helps create that rich restaurant style custard coating
- ¼ cup heavy cream: This is what makes the French toast taste like it came from a professional kitchen
- 1 tbsp granulated sugar: Just enough to help the exterior caramelize without making it dessert sweet
- 1 tsp vanilla extract: Pure vanilla extract adds that warm aromatic note that ties everything together
- ¼ tsp ground cinnamon: Optional but adds such a lovely warmth that plays beautifully with chocolate
- Pinch of salt: Never skip this it balances all the sweetness and makes the flavors pop
- 2 tbsp unsalted butter: Butter in the pan creates those gorgeous golden edges and adds that restaurant quality finish
- Powdered sugar: The snowy dusting makes everything look elegant and professional
- Fresh berries: Tart berries cut through all that richness and add a pop of color
Instructions
- Build your chocolate sandwiches:
- Spread Nutella generously on four brioche slices and top with remaining bread, pressing gently to help them adhere.
- Whisk up the custard:
- Combine eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a shallow bowl until completely smooth and no streaks remain.
- Get your pan ready:
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat until it foams slightly and coats the bottom.
- Dip with confidence:
- Quickly dip each sandwich into the custard for about 3 seconds per side, letting excess drip off rather than soaking through.
- Cook to golden perfection:
- Fry sandwiches for 2 to 3 minutes per side until deeply golden and crisp, adding more butter between batches as needed.
- Finish with flair:
- Transfer to plates, dust generously with powdered sugar, add berries if using, and serve immediately while the Nutella is still molten.
Save My dad tried to make this once but used wheat bread and skipped the cream, then couldn't understand why mine tasted so different. Now he calls me every time he wants to make it, asking which specific ingredients to buy.
Make It Your Own
Thinly sliced bananas tucked inside with the Nutella make this even more over the top, and honestly at this point why not go all in. Sometimes I add a pinch of espresso powder to the custard when I'm feeling fancy.
Timing Is Everything
French toast waits for no one, especially when there's melted chocolate involved. Have your plates ready and your powdered sugar open before you start cooking because these need to be eaten straight from the pan.
The Bread Makes All The Difference
Not all brioche is created equal look for loaves that feel dense and slightly tacky, not dry or crumbly. If you can only find standard sandwich bread, reduce the custard soaking time to just 1 second per side and day old bread actually works better here.
- Challah is an excellent substitute with a similar eggy richness
- Letting the bread sit out for an hour before using helps it absorb custard evenly
- Squishy supermarket brioche might fall apart, so handle it gently during dipping
Save There's something perfect about a recipe that takes something as simple as French toast and makes it feel like a special occasion breakfast. Make it for someone you love.
Recipe Questions & Answers
- → Can I prepare these the night before?
Assemble the sandwiches and store in the refrigerator, but dip them in custard just before cooking to prevent sogginess. The custard mixture can be prepared ahead and kept covered overnight.
- → What bread works best besides brioche?
Challah, thick-cut white bread, or Texas toast all work beautifully. The key is using sturdy, slightly sweet bread that can hold up to soaking without falling apart.
- → How do I prevent Nutella from leaking?
Spread Nutella evenly, leaving a small border around edges. Press sandwiches firmly together and avoid over-soaking in custard. Cooking immediately after dipping helps seal the edges.
- → Can I make this dairy-free?
Substitute whole milk and cream with oat or almond milk, use dairy-free butter, and choose a vegan chocolate-hazelnut spread. The texture may vary slightly but remains delicious.
- → What temperature should the pan be?
Medium heat is ideal—around 350°F. Too high and the exterior burns before the custard cooks through; too low and they become soggy rather than developing that signature golden crust.