Nutella Brioche French Toast (Printable)

Fluffy brioche slices filled with Nutella, dipped in rich egg custard, and pan-fried until golden. A decadent breakfast treat.

# What You’ll Need:

→ Bread & Chocolate

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

→ Egg Custard

03 - 3 large eggs
04 - 3/4 cup whole milk
05 - 1/4 cup heavy cream
06 - 1 tbsp granulated sugar
07 - 1 tsp vanilla extract
08 - 1/4 tsp ground cinnamon
09 - Pinch of salt

→ For Cooking

10 - 2 tbsp unsalted butter

→ To Serve

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

# Directions:

01 - Spread 1 tablespoon Nutella on four brioche slices. Top each with remaining slices to create four sandwiches.
02 - Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt in shallow bowl until fully combined.
03 - Melt 1 tablespoon butter in large nonstick skillet over medium heat.
04 - Dip each sandwich in custard, turning to coat both sides evenly without oversaturating bread.
05 - Cook sandwiches 2-3 minutes per side until golden brown and custard sets. Add remaining butter as needed between batches.
06 - Transfer to plates. Dust with powdered sugar, add fresh berries, and drizzle with maple syrup or additional Nutella.

# Expert Tips:

01 -
  • The chocolate melts into a pocket of pure bliss inside the custardy bread, creating this perfect balance that makes even rushed Monday mornings feel like weekend indulgences.
  • Its my secret weapon for turning ordinary breakfast into an impromptu celebration, no matter if youre serving it to impressed guests or just treating yourself after a long week.
02 -
  • Slightly stale brioche works better than fresh because it absorbs the custard without turning to mush, something I learned after accidentally leaving the bread bag open overnight.
  • Keeping your heat at medium rather than high prevents burning the outside while leaving the inside soggy, a mistake I made repeatedly until my daughter pointed it out.
03 -
  • If your bread is very fresh and youre short on time, pop the slices in a 200°F oven for 10 minutes to dry them slightly before assembling, which helps prevent soggy centers.
  • The perfect flip happens when you slide your spatula all the way under the toast and commit to the motion in one confident move, hesitation is what tears the delicate custard-soaked bread.
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