Save The first time I made Nutella brioche French toast was actually a happy accident. I had extra brioche from a dinner party the night before and a jar of Nutella that had been staring at me from the pantry for weeks. My kids walked into the kitchen just as I was flipping the first sandwich, that chocolate hazelnut scent hitting them like a wall, and I've never seen them get dressed for school so quickly in my life.
Last spring my sister came to visit and I made these for us on a rainy Sunday morning. We ended up eating at the kitchen island in our pajamas, coffee mugs in hand, talking for two hours while the rain drummed against the windows. Sometimes the best meals aren't about presentation or timing, they're about who you're sharing them with.
Ingredients
- 8 slices brioche bread: Brioche's eggy richness and tender crumb make it the perfect vessel for this indulgent breakfast. Day-old brioche actually works better than fresh since it holds up better during soaking.
- 4 tbsp Nutella: Don't spread too thick or it will ooze out during cooking. Room temperature Nutella spreads more easily without tearing the bread.
- 3 large eggs: Room temperature eggs whisk into a smoother custard that coats the bread more evenly.
- ¾ cup whole milk: Whole milk creates that rich restaurant style custard. I've tried lower fat milk but the texture just isn't the same.
- ¼ cup heavy cream: This little bit of luxury makes the French toast incredibly tender and helps achieve that beautiful golden brown color.
- 1 tbsp granulated sugar: Just enough to enhance the natural sweetness without making it dessert level sweet.
- 1 tsp vanilla extract: Use pure vanilla extract for that warm aromatic depth that ties everything together.
- ¼ tsp ground cinnamon: Optional but I love how it plays with the chocolate hazelnut flavors.
- Pinch of salt: Don't skip this. It balances all the sweetness and makes the chocolate flavor pop.
- 2 tbsp unsalted butter: Unsalted butter lets you control the seasoning. Butter also gives superior flavor and browning compared to oil.
- Powdered sugar: For that beautiful snowy finish that makes everything look professional.
- Fresh berries: Tart berries cut through all that richness and add a fresh bright element to the plate.
Instructions
- Assemble the sandwiches:
- Spread 1 tablespoon Nutella on four slices of brioche, leaving a small border around the edges. Top each with another slice and press gently to help them adhere. The Nutella should be visible but not overflowing.
- Prepare the custard:
- In a shallow bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon (if using), and salt until well combined. The mixture should be smooth and slightly frothy.
- Heat your pan:
- Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Watch for it to foam and subside, then you know it's ready.
- Soak the sandwiches:
- Dip each Nutella sandwich into the egg custard for about 5 seconds per side. You want the bread to absorb some custard but not become soggy or waterlogged.
- Cook to golden perfection:
- Place sandwiches in the skillet and cook 2 to 3 minutes per side until golden brown and the custard is cooked through. Work in batches if needed and add more butter as the pan gets dry.
- Finish and serve:
- Transfer to plates immediately. Dust generously with powdered sugar, add fresh berries if you have them, and drizzle with maple syrup or extra Nutella. Serve hot while the center is still melty and wonderful.
Save My husband requests this on special occasions now, and I've learned to double the recipe because one sandwich per person is never enough. There's something deeply satisfying about cutting into that first sandwich and watching the warm Nutella slowly ooze out.
Making Ahead
You can assemble the sandwiches the night before and keep them wrapped in the refrigerator. The custard can also be mixed ahead and stored in a covered container. This makes weekend morning cooking so much more peaceful.
Bread Selection
While brioche is ideal, challah works beautifully too. I've even used thick cut Texas toast in a pinch. The key is finding something soft and slightly sweet that can stand up to soaking without falling apart.
Serving Suggestions
Raspberries and strawberries are classic pairings but sliced bananas take this over the top. Sometimes I add a dollop of mascarpone on the side for extra creaminess.
- Lemon zest brightens everything and cuts through the richness
- A pinch of flaky sea salt on top creates an incredible sweet salty contrast
- Warm the Nutella slightly for easier spreading and better distribution
Save Whether it's a lazy weekend morning or a special birthday breakfast, this Nutella brioche French toast turns any day into something worth celebrating.
Saffron Brook Recipe Q&As
- → What type of bread works best?
Brioche is ideal due to its high butter content and airy texture, which absorbs the custard beautifully while maintaining structure. Challah or thick-cut white bread make excellent alternatives if brioche isn't available.
- → Can I make these ahead of time?
Best enjoyed fresh for optimal texture and crispness. However, you can assemble the sandwiches and prepare the custard the night before. Store separately in the refrigerator and combine just before cooking.
- → How do I prevent the Nutella from leaking?
Use room-temperature Nutella for easier spreading, keep it away from the edges, and press the sandwiches firmly together. Avoid oversaturating with custard—quick dips on both sides are sufficient.
- → What toppings complement this dish?
Powdered sugar adds classic sweetness, while fresh berries provide tart contrast. Maple syrup, extra Nutella drizzle, or sliced bananas inside the sandwich enhance the indulgent factor.
- → Can I freeze leftover sandwiches?
Yes, freeze cooked sandwiches in airtight containers for up to one month. Reheat in a toaster oven at 350°F for 8-10 minutes to restore crispness. Avoid microwaving as it creates soggy texture.