Nutella Brioche French Toast (Print Version)

Fluffy brioche slices layered with creamy Nutella and cooked until golden for a sweet, indulgent treat.

# Components:

→ Bread & Chocolate

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

→ Egg Custard

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

→ For Cooking

10 - 2 tbsp unsalted butter

→ To Serve

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

# Directions:

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

# Expert Advice:

01 -
  • It tastes like dessert for breakfast without the guilt of actually eating chocolate cake in your pajamas.
  • The whole thing comes together in under 20 minutes, which means you can look like a morning person even if you're not.
  • Brioche becomes impossibly tender and custardy on the inside while staying crispy on the edges, hitting that textural sweet spot every time.
02 -
  • Don't oversoak your sandwiches or they'll disintegrate when you try to pick them up; a quick dip is all you need because the bread will continue absorbing moisture as it cooks.
  • Medium heat is your friend here—if your pan is too hot, the outside burns before the custard sets, and if it's too cool, you'll end up with a pale, soggy mess.
03 -
  • Use a nonstick skillet or well-seasoned cast iron to avoid sticking, and let each sandwich get some space in the pan so it cooks evenly without steaming.
  • If your kitchen is cool, let the assembled sandwiches sit out for a few minutes before dipping so they're closer to room temperature, which helps them cook more evenly and absorb the custard better.
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