Save There's something about the smell of butter hitting a hot pan that makes you slow down, even on the busiest mornings. I discovered this Nutella brioche French toast on a random Sunday when I had guests arriving and wanted to impress without spending hours in the kitchen. I grabbed a jar of Nutella from the pantry, remembered I'd splurged on brioche the day before, and thought, why not layer them together? The golden exterior crackled under my spatula, and the melted chocolate inside felt like a secret I was sharing with everyone at the table.
My neighbor smelled it cooking and showed up at my door with a sheepish grin, asking if she could steal one bite. Three pieces later, she was texting me the recipe request, and now it's her go-to move when her kids want a special breakfast that doesn't feel like a chore to make.
Ingredients
- Brioche bread: Use fresh, soft slices that will soak up the custard without falling apart. The butter in brioche makes it richer and more forgiving than regular bread.
- Nutella: Spread it generously but not so thick that it squishes out when you press the sandwich together. A generous tablespoon per sandwich is the sweet spot.
- Eggs: These are what turn the whole thing into a custard-soaked dream. Use large eggs for the best ratio of yolk to white.
- Whole milk and heavy cream: The cream lifts everything, making the custard silkier and richer than milk alone would manage.
- Vanilla extract: Just a teaspoon adds a whisper of depth that makes people ask what that subtle flavor is.
- Cinnamon: Completely optional, but it bridges the gap between breakfast and dessert in the most elegant way.
- Unsalted butter: For cooking, because you want to control the seasoning and taste the bread, not just the salt.
- Powdered sugar and fresh berries: The berries add tartness that cuts through the richness, and powdered sugar melts into little sweet drifts on top.
Instructions
- Build your sandwiches:
- Spread a generous tablespoon of Nutella on four brioche slices, then top each with another slice, pressing gently so they stay together. This is where you're building the main event, so don't be shy with the chocolate.
- Make the custard bath:
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon if you're using it, and salt together until the mixture is smooth and the sugar dissolves. This is your soaking liquid, and it needs to be well combined so every sandwich gets coated evenly.
- Heat your pan:
- Melt a tablespoon of butter in your skillet over medium heat. Let it foam and smell toasty, which means it's ready to cook without burning.
- Dip with intention:
- Dunk each sandwich into the custard, letting it soak for a few seconds on each side until the bread is saturated but not disintegrating. This is the move that separates soggy from sublime.
- Cook until golden:
- Place the sandwiches in the pan and cook for 2 to 3 minutes per side. You want the exterior to turn deep golden brown while the inside stays tender and the Nutella melts into a warm center. Work in batches if your pan is crowded, and add more butter between batches if needed.
- Finish and serve:
- Transfer to plates immediately, dust generously with powdered sugar, scatter berries on top if you have them, and drizzle with maple syrup or an extra swirl of Nutella. Eat it while it's still warm, because that's when the magic happens.
Save There's a moment every time I make this when a guest takes that first bite and their eyes close for just a second. That's the moment I remember why I love feeding people: it's not about the complexity of the recipe, it's about the feeling of being cared for through food.
The Nutella Factor
Nutella gets a bad reputation sometimes, like it's just a guilty pleasure. But think about it: it's roasted hazelnuts and cocoa in a spreadable form, which means it carries real flavor and fat that makes everything around it taste better. On brioche, it's not trying to be a fine chocolate experience; it's being exactly what it is, which is delicious.
Variations Worth Trying
Sliced fresh bananas between the bread layers add a creamy texture that works beautifully with the chocolate. Some mornings I've added a thin layer of almond butter under the Nutella for a nuttier depth, and it's quietly transformed the whole dish. If you want to push it toward dessert, a drizzle of salted caramel instead of maple syrup changes everything.
Timing and Make-Ahead
Assemble the sandwiches up to an hour ahead if you want, keeping them stacked gently on a plate. The custard mixture can be whisked together the night before and stored covered in the refrigerator. For leftovers, a toaster oven brings them back to life better than reheating in a regular toaster, which can dry them out.
- If you don't have brioche, soft white bread or challah will work in a pinch, though brioche's butter content makes it the superior choice.
- Serve everything hot, because that's when the Nutella is silky and the custard is still custardy.
- Powdered sugar melts slightly on the warm toast, creating little pockets of sweetness that feel more elegant than you'd expect.
Save This is the kind of recipe that works because it doesn't overthink itself. Brioche, Nutella, eggs, and butter are all it needs to become something worth waking up for.
Recipe Questions
- → What bread works best for this dish?
Brioche is preferred for its soft, rich texture, but challah or other soft white breads can be used as substitutes.
- → Can I add fruit to the layers?
Yes, sliced bananas inside the Nutella sandwiches add a delicious fruity complement to the chocolate and egg custard.
- → How do I prevent the custard from oversaturating the bread?
Dip each sandwich briefly on both sides, allowing the custard to coat without soaking through completely for an ideal texture.
- → What is the best cooking method?
Pan-fry the sandwiches over medium heat in butter, cooking 2–3 minutes per side until golden brown and cooked through.
- → How can I serve for added flavor?
Dust with powdered sugar, garnish with fresh berries, and drizzle maple syrup or extra Nutella to enhance sweetness and presentation.