Save to Pinterest The smell of melting chocolate hitting hot butter still stops me in my tracks every single time. I stumbled onto this combination during a lazy Sunday brunch when all I had was stale brioche and a half-empty jar of Nutella. Now it is the breakfast my friends actually text me about days later.
Last winter my sister visited and I made these for breakfast. She took one bite, went completely silent, then asked if we could just have this instead of our planned restaurant brunch. We ended up eating at the kitchen counter in our pajamas until noon.
Ingredients
- 8 slices brioche bread: The slightly sweet eggy richness of brioche makes all the difference here. Stale works even better than fresh because it soaks up custard without falling apart.
- 4 tbsp Nutella: Do not spread too thick or it will ooze out while cooking. A thin layer goes further than you expect.
- 3 large eggs: Room temperature eggs blend more smoothly into the custard mixture.
- ¾ cup whole milk: The fat content keeps the texture luxurious. Skim milk makes the French toast taste sad and watery.
- ¼ cup heavy cream: This small addition creates that restaurant-quality richness.
- 1 tbsp granulated sugar: Helps the exterior caramelize beautifully.
- 1 tsp vanilla extract: Pure vanilla makes the chocolate taste more chocolate somehow.
- ¼ tsp ground cinnamon: Optional but I never skip it. It bridges the chocolate and vanilla flavors.
- Pinch of salt: Balances all the sweetness so nothing tastes cloying.
- 2 tbsp unsalted butter: Unsalted lets you control the seasoning. Butter burns faster than oil so watch your heat.
Instructions
- Build your sandwiches:
- Spread a tablespoon of Nutella on four slices and top with remaining bread. Press gently to help them hold together during dipping.
- Whisk the custard:
- Combine eggs, milk, cream, sugar, vanilla, cinnamon and salt in a shallow bowl until no streaks remain.
- Heat your pan:
- Melt one tablespoon butter over medium heat. You want it foamy but not browning yet.
- Dip strategically:
- Quickly dip each sandwich in the custard about five seconds per side. The bread should feel heavy but not falling apart.
- Cook to golden:
- Cook three minutes on the first side until deep golden brown then flip carefully. Two more minutes on the second side usually does it.
- Finish beautifully:
- Dust with powdered sugar immediately while hot so it melts slightly into the surface. Add berries and your choice of drizzle.
Save to Pinterest This recipe officially graduated to comfort food status after I made it for myself on a particularly gray Monday. Sometimes you need chocolate for breakfast and you should not apologize for it.
Making It Ahead
You can assemble the sandwiches the night before and keep them covered in the refrigerator. The custard mixture also keeps well for twenty-four hours. Do not dip the sandwiches until right before cooking or they will become soggy and sad.
Perfect Pairings
Fresh berries cut through all that richness beautifully. Raspberries and blackberries work especially well because their tartness balances the sweet chocolate. A cup of strong coffee or cold brew on the side makes this feel like a proper café brunch at home.
Getting The Texture Right
The contrast between crisp exterior and soft custardy interior is what makes this recipe sing. Rushing the dip or overcrowding the pan are the two biggest mistakes I see.
- Patience during the dip pays off every time
- Crowding the pan steams the bread instead of frying it
- Butter and medium heat are worth the extra attention
Save to Pinterest Some mornings just call for chocolate on a plate. Enjoy every bite.
Recipe Questions & Answers
- → Can I prepare Nutella brioche French toast ahead of time?
Assemble the sandwiches and store them in the refrigerator for up to 8 hours before cooking. However, don't dip them in the custard mixture until you're ready to cook, as the bread will become too soggy. For best results, cook fresh and serve immediately while the exterior is crispy and the filling is warm.
- → What's the best bread for this chocolate-stuffed French toast?
Brioche is ideal due to its high butter content and light, airy texture that holds up well to dipping without falling apart. If unavailable, challah works beautifully as a substitute. Avoid using standard sandwich bread—it tends to disintegrate when soaked in the custard mixture. Sturdy white bread can work in a pinch, but the results won't be quite as luxurious.
- → How do I prevent the Nutella from leaking during cooking?
Use a moderate amount of filling—about 1 tablespoon per sandwich—and spread it evenly, leaving a small border around the edges. Press the two bread slices together firmly to seal. Keep the heat at medium rather than high; this allows the custard to set and create a barrier before the filling gets too hot and runny. Work in batches if your pan is crowded.
- → Can I make this dairy-free?
Yes, with several substitutions. Use dairy-free chocolate-hazelnut spread instead of Nutella, replace the whole milk and cream with oat milk or coconut milk, and swap butter for vegan butter or coconut oil. The texture will remain similar, though the flavor profile shifts slightly depending on your milk alternative. Brioche itself contains butter, so seek out vegan brioche or challah.
- → What toppings pair well with Nutella French toast?
Fresh berries add brightness and cut through the richness—strawberries, raspberries, or blueberries work beautifully. Sliced bananas complement the chocolate flavors. A dusting of powdered sugar creates an elegant finish, while pure maple syrup adds warmth. For extra decadence, top with whipped cream or a scoop of vanilla ice cream for dessert-style presentation.
- → Why did my French toast turn out soggy?
Oversoaking is the most common culprit—brioche is absorbent and needs just a quick dip on each side, about 2-3 seconds total. Also ensure your skillet is properly preheated; the custard should start cooking immediately upon contact. Using too much milk in the custard ratio can cause issues, as can overcrowding the pan, which lowers the cooking temperature. Work in batches for best results.