Nutella Stuffed French Toast (Ooey Gooey Brunch Goals)

Nutella Stuffed French Toast (Ooey Gooey Brunch Goals)

Make Nutella Stuffed French Toast by sandwiching thick slices of brioche with a generous smear of Nutella, dunking the sandwiches in a cinnamon-vanilla egg custard, and frying them until the outside is golden and the inside is molten. The result is crisp, custardy, and dangerously ooey-gooey—brunch goals, confirmed.

I make this when I want something showy but foolishly simple. It looks fancy, tastes decadent, and comes together in about 30 minutes.

Why this works

Brioche or challah soaks up the egg mixture without falling apart. A thin layer of Nutella melts into a molten core while the custardy exterior crisps, giving you the perfect contrast of textures and temperatures.

Ingredients

• 4 thick slices brioche or challah (about 1-inch thick)
• 6 tbsp Nutella (about 1½ tbsp per sandwich side)
• 3 large eggs
• 1/2 cup whole milk (or 1/4 cup cream + 1/4 cup milk for extra richness)
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt
• 2 tbsp unsalted butter (for frying)
• Powdered sugar, for dusting
• Maple syrup, for serving
• Fresh raspberries or sliced strawberries, for brightness (optional but highly recommended)

Equipment

• Large shallow bowl or pie plate for custard
• Nonstick skillet or griddle
• Spatula
• Wire rack or plate lined with paper towel

Instructions

1. Assemble the sandwiches: Spread about 1½ tbsp Nutella on the inside of two brioche slices each and sandwich them together. Press gently so the Nutella reaches the edges but doesn’t squeeze out.
2. Make the custard: In a shallow bowl whisk together eggs, milk, sugar, vanilla, cinnamon, and a pinch of salt until smooth and slightly frothy.
3. Preheat the pan: Heat a nonstick skillet or griddle over medium-low to medium heat. Add 1 tbsp butter and let it melt—browning is not the goal; we want a golden crust without burning.
4. Dunk, don’t drench: One sandwich at a time, lay the stuffed brioche in the custard and soak for 8–12 seconds per side (longer if your bread is very thick). You want the center to be saturated but not falling apart.
5. Fry to golden: Transfer to the hot pan and cook 3–4 minutes per side, lowering the heat if the crust browns too fast. Add the remaining tablespoon of butter before flipping the second side for that glossy finish.
6. Rest and finish: Transfer cooked sandwiches to a wire rack for a minute or two so steam can escape—this keeps the exterior crisp. Dust with powdered sugar and serve immediately with a drizzle of maple syrup and fresh berries.

Timing

Prep time: 10 minutes. Cook time: 10–12 minutes. Total: ~25 minutes. Makes 2 stuffed sandwiches (serves 2 hungry brunchers or 1 very greedy person).

Tips & Variations

• Prevent leaks: Chill the sandwiches 10 minutes before dipping if you’ve spread the Nutella all the way to the edge. Cold Nutella stays put longer when dunked.
• Mix-ins: Add thinly sliced banana or a smear of raspberry jam under the Nutella for tart-sweet contrast.
• Crunch factor: After dipping in custard, press the outside of the sandwich into crushed cornflakes or chopped hazelnuts for a crunchy crust.
• Baking option: For a less hands-on method, assemble sandwiches, dip once in custard, then bake at 375°F (190°C) on a buttered sheet pan for 12–15 minutes, flipping halfway through.
• For a crowd: Keep cooked sandwiches in a low oven (200°F / 95°C) on a wire rack so they stay warm and crisp while you finish the batch.

Presentation

Slice the sandwich on the bias to show the molten Nutella ribbon. Dust with powdered sugar, scatter berries around the plate, and capture a syrup drizzle if you’re photographing it for Pinterest (I may or may not have done that for you).

Weird Food Fact

Nutella’s origins are rooted in scarcity: postwar Italy spread chocolate thinly with hazelnuts to stretch cocoa supplies. So every ooey chocolate bite you take is a delicious solution to shortage-era ingenuity.

Related posts

I riff on stovetop technique in my post How to Make French Toast on a Stovetop, and if you’ve ever wondered why your brain screams for this exact comfort food, check Why Am I Craving French Toast?.

Make it. Eat it. Text me a photo.