Save to Pinterest The smell of warm chocolate melting between soft bread was what finally got my teenager out of bed on a Saturday morning. I'd been trying different weekend breakfast ideas for months, but nothing worked until I tucked Nutella inside brioche and let the scent do the talking. By the time the first sandwich hit the pan, she was in the kitchen asking if she could help flip them. That morning, we stood side by side at the stove, laughing as powdered sugar landed everywhere except the plates.
I made this for a brunch gathering once, and it became the thing people talked about for weeks afterward. One friend texted me three days later asking for the recipe because her kids had been begging for it. I realized then that some recipes aren't just about the food, they're about the way people lean in, eyes wide, when they take that first bite. It's the kind of dish that makes you look like you tried harder than you actually did.
Ingredients
- Brioche bread: The soft, buttery texture of brioche is what makes this recipe work, it holds the custard without turning mushy and crisps beautifully in the pan.
- Nutella: Any chocolate hazelnut spread will do, but Nutella melts into that perfect gooey consistency that doesn't leak out too fast or stay too stiff.
- Eggs: They're the backbone of the custard, giving structure and richness that turns plain bread into something custardy and golden.
- Whole milk: It adds creaminess without making the custard too heavy, and it helps the eggs coat the bread evenly.
- Heavy cream: Just a splash makes the custard taste richer and cling to the bread a little better than milk alone.
- Granulated sugar: A tablespoon sweetens the custard just enough without competing with the Nutella inside.
- Vanilla extract: It deepens the flavor and adds warmth that balances the chocolate.
- Ground cinnamon: Optional, but a pinch brings a subtle spice that makes the whole thing smell like a bakery.
- Salt: A tiny pinch sharpens all the other flavors and keeps the sweetness from feeling flat.
- Unsalted butter: For frying, it gives you control over the salt level and creates those crispy, golden edges.
- Powdered sugar: A light dusting makes it look fancy and adds a little extra sweetness on top.
- Fresh berries: They add color and a tart contrast that cuts through all the richness.
- Maple syrup or extra Nutella: For drizzling, because sometimes more is exactly what you need.
Instructions
- Make the Nutella sandwiches:
- Spread about a tablespoon of Nutella on four slices of brioche, then press another slice on top of each to form four sandwiches. Don't spread it all the way to the edges or it'll ooze out too fast when you cook them.
- Whisk 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 everything is smooth and well blended. The custard should look pale yellow and a little frothy.
- Heat the pan:
- Set a large nonstick skillet over medium heat and add a tablespoon of butter. Let it melt and start to foam, but don't let it brown.
- Dip the sandwiches:
- Take one Nutella sandwich and dip it into the custard, turning it over so both sides get coated but not soaking it so long that it falls apart. You want it moist, not dripping.
- Cook until golden:
- Place the dipped sandwiches in the skillet, working in batches if they don't all fit, and cook for two to three minutes per side until they're golden brown and the custard has set. Add more butter between batches as needed.
- Serve warm:
- Transfer the French toast to plates, dust with powdered sugar, scatter berries on top if you like, and drizzle with maple syrup or extra Nutella. Serve them right away while they're hot and the chocolate is still melty.
Save to Pinterest The first time I served this to guests, I watched a friend close her eyes after the first bite and just smile. She didn't say anything for a few seconds, and when she opened her eyes, she just said, this is exactly what I needed today. That's when I understood that comfort food isn't always about nostalgia, sometimes it's just about giving someone a reason to pause and feel good in the moment.
Choosing the Right Bread
Brioche is ideal because it's rich and sturdy, but if you can't find it, challah works beautifully too. I've used thick sliced white bread in a pinch, and while it's softer, it still tastes great as long as you don't oversoak it. Avoid thin sandwich bread, it just turns to mush. Day old bread actually works better than fresh because it absorbs the custard without falling apart.
Customizing Your Fillings
Sliced bananas tucked in with the Nutella turn this into something that tastes almost like a crepe. I've also tried peanut butter mixed with the Nutella for a richer, nuttier filling. One morning I added a few raspberries inside, and the tartness cut through the chocolate in the best way. You can really make this your own depending on what you have in the kitchen.
Storing and Reheating
This is definitely best fresh, but leftovers can be wrapped and refrigerated for a day or two. I reheat them in a toaster oven at 350 degrees for about five minutes, which crisps up the outside again. Microwaving works in a pinch, but you lose that golden texture. If you're making a big batch, you can keep finished pieces warm in a 200 degree oven while you finish cooking the rest.
- Let the French toast cool completely before wrapping it to avoid sogginess.
- Freeze individual portions wrapped in foil for up to a month, then reheat straight from frozen.
- Dust with powdered sugar and add fresh berries right before serving, not before storing.
Save to Pinterest There's something quietly satisfying about making breakfast feel special without spending all morning in the kitchen. This one always delivers that little spark of joy, and I hope it does the same for you.
Recipe FAQs
- → What type of bread works best for this dish?
Brioche is ideal due to its tender crumb and subtle sweetness. If unavailable, challah or soft white bread are excellent alternatives that provide similar texture and richness.
- → How do I prevent the custard from oversaturating the bread?
Dip each sandwich quickly, coating both sides in the custard mixture without letting it soak. A shallow bowl makes this easier—aim for a coating rather than soaking the bread completely.
- → Can I prepare the Nutella sandwiches ahead of time?
Yes, you can assemble the Nutella sandwiches several hours in advance and store them in the refrigerator. Prepare the egg custard just before cooking for best results.
- → What's the best way to achieve golden-brown exteriors?
Maintain medium heat throughout cooking and allow 2-3 minutes per side. Don't flip too early or too often. The butter should foam gently—if it browns too quickly, lower the heat slightly.
- → How should I store and reheat leftovers?
Store cooled slices in an airtight container for up to two days. Reheat gently in a toaster oven at 300°F for 5-10 minutes to preserve the fluffy texture. Avoid microwaving, which can make the bread rubbery.
- → Can I customize the filling with other spreads?
Absolutely. Almond butter, Nutella alternatives, chocolate spreads, or even jam work beautifully. You can also add sliced banana, strawberries, or nuts between the brioche slices for extra flavor and texture.