Pin It My sister called on a Sunday morning asking what I was making for breakfast, and I found myself standing in front of the pantry holding a jar of Nutella like it was the answer to something I didn't even know I was looking for. I'd made French toast a hundred times, but something about that chocolate-hazelnut spread made me wonder what would happen if I stopped playing it safe. That first golden sandwich that emerged from the pan, still warm and practically oozing with Nutella at the edges, changed everything about how I thought about breakfast could taste.
I made these for my best friend the morning after we stayed up too late talking, and watching her face light up when she took that first bite reminded me why cooking for people matters. There was something about the combination of fluffy bread, warm chocolate, and that custard-soaked center that made her set her fork down and just sit with the moment for a second. That's when I knew this wasn't just a recipe I'd stumbled onto—it was something worth making again and again.
Ingredients
- Brioche bread (8 slices): This is where the magic starts—brioche is buttery and slightly sweet already, so it acts like a cushion for everything else rather than fighting against it.
- Nutella (4 tablespoons): Don't cheap out here; real Nutella makes a difference in both flavor and how it melts into those warm crevices of bread.
- Large eggs (3): These create the custard that transforms regular bread into something luxurious and impossibly moist.
- Whole milk (¾ cup): The fat content matters—it keeps the custard rich instead of thin and eggy.
- Heavy cream (¼ cup): This is the secret that makes it taste like you actually tried, even though it's just one more ingredient.
- Granulated sugar (1 tablespoon): Just enough sweetness to complement the Nutella without making it cloying.
- Vanilla extract (1 teaspoon): A small but crucial detail that rounds out all the flavors and keeps them from being one-dimensional.
- Ground cinnamon (¼ teaspoon): Optional but honestly? It's the thing that makes people ask what you did differently.
- Salt (pinch): This tiny amount is doing more work than you think—it makes everything else taste more like itself.
- Unsalted butter (2 tablespoons): For cooking, and worth being the good kind because you're building flavor from the pan up.
- Powdered sugar, fresh berries, maple syrup or extra Nutella: These are your finishing touches, and they matter just as much as what happens in the skillet.
Instructions
- Build your sandwiches:
- Spread a generous tablespoon of Nutella on four brioche slices, then top each one with another slice to make four thick sandwiches. Don't worry if it looks like a lot of chocolate—it's not.
- Make the custard:
- In a shallow bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon if you're using it, and a pinch of salt until it looks uniform and smells like vanilla and warmth. This is your coating, so let it be smooth.
- Warm your pan:
- Melt a tablespoon of butter in a large nonstick skillet over medium heat, letting it foam slightly before you start. You want the pan hot enough that things sizzle gently, not aggressively.
- Dip with intention:
- Take each Nutella sandwich and dip it into the custard—about one second per side, enough to coat it well but not so long that it falls apart or gets soggy. The brioche will absorb the custard as it cooks, so restraint here is actually wisdom.
- Cook to golden:
- Place the sandwiches in the pan and let them cook undisturbed for 2 to 3 minutes until the bottom is golden brown and slightly crispy. Flip carefully, then cook the other side the same way, adding a bit more butter if the pan looks dry.
- Finish with flourish:
- Transfer the warm French toast to plates and dust generously with powdered sugar, scatter some fresh berries around, and drizzle with maple syrup or a swirl of extra Nutella. Serve immediately while everything is still warm.
Pin It There was an afternoon when I made these for my nephew, and he ate three pieces before I could even sit down. He didn't use any toppings, didn't ask for syrup—he just ate the plain golden slices like they were the most honest thing he'd ever tasted, which they kind of were. That's when I understood that good food isn't about complexity; sometimes it's just about getting out of your own way and letting simple things be delicious.
Why This Beats Regular French Toast
Regular French toast is reliable, sure, but Nutella brioche French toast is what happens when you decide the morning deserves a little drama. The brioche is already soft and slightly sweet, so instead of fighting the egg custard, it works with it, creating layers of flavor that regular bread just can't touch. And the Nutella? It melts into warm pockets that surprise you with every bite, making breakfast feel less like an obligation and more like a small act of self-care.
The Art of Getting the Crust Right
The golden exterior is what separates a sad, soggy version of this dish from the one you actually want to eat. It's all about timing and temperature—medium heat giving you just enough time for the butter to brown the bread while the custard sets inside. I've learned that when you hear that subtle sizzle when the sandwich hits the pan, that's your signal that everything is about to work out.
Make It Your Own
Once you nail the basic version, this dish becomes a canvas for whatever you're feeling that morning. Sliced bananas, fresh strawberries pressed into the Nutella before you close the sandwich, or even a thin layer of almond butter underneath the chocolate—these additions transform the dish without breaking it. The foundation is strong enough to handle your creativity.
- If you don't have brioche, challah or thick-cut white bread works beautifully and honestly brings its own charm to the table.
- Leftovers can be reheated in a toaster oven, though they're genuinely better fresh and warm straight from the pan.
- For a crowd, you can make all the sandwiches ahead and keep them in the custard mixture for 10 minutes before cooking, as long as you work quickly so they don't fall apart.
Pin It Breakfast doesn't have to be complicated to feel special, and this recipe proves it. Make it this weekend and watch how a simple Sunday morning becomes something people actually look forward to.
Recipe Q&A
- → Can I use a different type of bread?
Yes, brioche works best for its soft texture, but challah or soft white bread are excellent alternatives. Avoid dense breads like sourdough as they won't absorb the custard properly.
- → How do I prevent the bread from getting soggy?
Dip each sandwich quickly into the custard rather than soaking it. Aim to coat both sides evenly without oversaturating. The key is working efficiently so the bread doesn't sit in the mixture too long.
- → Can I prepare the sandwiches ahead of time?
Yes, assemble the Nutella sandwiches up to 2 hours before cooking. Keep them at room temperature or refrigerate. However, dip and cook them fresh for the best texture and flavor.
- → What's the best way to serve this dish?
Serve immediately while warm. Dust generously with powdered sugar, add fresh berries for brightness, and drizzle with maple syrup or extra Nutella. The contrast between warm, soft bread and cool toppings is essential.
- → How do I store or reheat leftovers?
Store covered in the refrigerator for up to one day. Reheat gently in a toaster oven at 300°F for about 5 minutes to restore texture without drying out. Avoid microwaving as it makes the bread tough.
- → Can I add fillings besides Nutella?
Absolutely. Sliced bananas, fresh strawberries, or even chocolate chips complement Nutella beautifully. Layer these inside the sandwiches before dipping for extra flavor and texture variety.