How to Make Nutella Stuffed French Toast

You want French toast that tastes like dessert without needing a pastry chef and a blowtorch? Meet Nutella-stuffed French toast: crispy on the outside, molten chocolate-hazelnut heaven inside. It looks fancy, but you can make it in your pajamas with ingredients you probably already have. Let’s skip the small talk and get straight to the gooey center.

Why Nutella-Stuffed French Toast Just Works

Nutella melts into the bread and turns every bite into a creamy, hazelnut-chocolate situation. The custard brings the soft, custardy center, while the buttered skillet gives you that golden crisp. You get a little sweet, a little salty, and a lot of joy before noon. Honestly, it’s brunch hero status with minimal effort.

Ingredients You’ll Actually Use

For 2 servings (4 stuffed slices):

• 8 slices of sturdy bread (brioche, challah, or Texas toast)
• 1/2 cup Nutella (slightly warmed so it spreads easily)
• 3 large eggs
• 1/2 cup whole milk (or half-and-half for extra richness)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons butter (for the pan)
• Optional toppings: sliced strawberries, bananas, powdered sugar, maple syrup, chopped hazelnuts

FYI: Soft, enriched breads like brioche soak up custard without falling apart. If you only have sandwich bread, go thicker and slightly stale it first.

Choose the Right Bread (It Matters)

Bread is your foundation. Choose something that won’t collapse when you add Nutella and custard. Brioche gives you a rich, buttery bite, and challah brings a subtle sweetness.

Best Options, Ranked (IMO)

1. Brioche: Buttery and perfect. It toasts up like a dream.
2. Challah: Slightly sweet and sturdy.
3. Texas toast: Thick and dependable.
4. Day-old French bread: Works if you slice it thick.

Thickness Tips

• Standard slices: Use two slices per serving and sandwich the Nutella.
• Extra-thick: Cut 1.5-inch slices, slice a pocket in the side, and pipe the Nutella inside for maximum drama.

Make the Custard Like You Mean It

You want a smooth, balanced custard that soaks in but doesn’t drown the bread. No lumps. No chaos. Just creamy perfection.

Quick Custard Mix

• Whisk eggs, milk, vanilla, cinnamon, and salt until completely smooth.
• Add a spoonful of sugar if your bread isn’t sweet; skip if you’re using brioche.
• Let the custard sit for 2 minutes so bubbles settle. Your toast browns more evenly that way.

Stuff. Soak. Sizzle.

Here’s the play-by-play. It’s simple, but the details make it restaurant-level good.

Step-by-Step Method

1. Spread the Nutella: Warm it slightly so it’s spreadable (10 seconds in the microwave). Spread a generous layer on four slices, leaving a small border. Top with the remaining slices to make sandwiches.
2. Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt until foamy.
3. Soak, don’t drown: Dip each sandwich in the custard for 2–3 seconds per side. Let excess drip off. You want the bread coated, not soggy.
4. Cook to golden: Place in the pan. Cook 3–4 minutes per side until deeply golden and slightly crisp. Adjust heat so it doesn’t scorch.
5. Finish strong: Add the second tablespoon of butter when you flip for extra color and flavor. Transfer to a warm plate.

Pro tip: If the bread browns too fast and the center feels cold, lower the heat. You want that Nutella molten, not just the outside pretty.

Level It Up With Toppings

You could stop at powdered sugar. Or you could go full brunch icon.

• Fresh fruit: Strawberries or bananas are classic with Nutella.
• Crunch factor: Toasted hazelnuts or almonds for texture.
• Drizzles: Maple syrup, warm Nutella, or salted caramel if you’re feeling fearless.
• Creamy finish: Whipped cream or a dollop of mascarpone.
• Zing: A little orange zest over the top sounds fancy and tastes bright.

Make-Ahead and Meal Prep (Yes, Really)

You can absolutely prep parts of this ahead because mornings are chaotic.

What You Can Do in Advance

• Custard: Mix it the night before and refrigerate. Whisk before using.
• Sandwiches: Assemble the Nutella sandwiches and wrap tightly. Refrigerate up to 24 hours.
• Cooked slices: Bake or pan-cook fully, cool, and freeze between parchment. Reheat in a 350°F (175°C) oven for 10–12 minutes.

Batch Cooking for a Crowd

• Cook in batches on the stovetop, then keep warm in a 250°F (120°C) oven on a wire rack.
• Or bake: Arrange soaked sandwiches on a buttered sheet pan and bake at 375°F (190°C) for 12–15 minutes, flipping once.

Common Mistakes (And How to Avoid Them)

You’re not sabotaging brunch on my watch.

• Using flimsy bread: It falls apart. Pick sturdy slices or go thick-cut.
• Over-soaking: Your toast turns soggy and leaks Nutella. Quick dips only.
• High heat only: The outside burns before the inside warms. Medium heat wins.
• No salt in custard: A pinch makes the chocolate pop. Don’t skip it.
• Cold pan: Butter should sizzle slightly. If it doesn’t, wait.

Flavor Variations You’ll Want to Try

Because you’ll make this again, let’s keep it fun.

• Berry jam swirl: Spread a thin layer of raspberry jam with the Nutella.
• Peanut butter twist: Add a stripe of peanut butter for a PB-choco vibe.
• Orange + hazelnut: Add 1/2 teaspoon orange zest to the custard.
• Spiced chai: Swap cinnamon for chai spice blend. Cozy levels: high.
• Salted pretzel crunch: Sprinkle crushed pretzels inside with the Nutella. Sweet-salty nirvana.

FAQ

Can I make this without eggs?

Yes. Use 3/4 cup milk plus 2 tablespoons cornstarch and 1 tablespoon sugar, whisked with vanilla, cinnamon, and salt. It coats the bread similarly and browns nicely. It’s not identical, but IMO it’s a great egg-free option.

What if I don’t have Nutella?

Any chocolate-hazelnut spread works. You can also use chocolate almond butter, cookie butter, or even melted chocolate chips mixed with a teaspoon of oil. The texture should be spreadable and not too runny.

How do I avoid the Nutella leaking out?

Leave a small border when spreading, press the edges gently to seal, and don’t over-soak. You can also chilling the assembled sandwiches for 10 minutes before dipping. That quick chill helps set the filling.

Can I air-fry these?

Totally. Preheat to 375°F (190°C). Spray the basket, dip your sandwiches in custard, and air-fry 6–8 minutes, flipping halfway. Brush with a little melted butter for color. They come out crisp outside and soft inside.

How do I reheat leftovers?

Use the oven or toaster oven at 350°F (175°C) for 8–10 minutes. The microwave works in a pinch, but you’ll lose the crisp edges. If you froze them, reheat straight from frozen for 12–14 minutes.

Any dairy-free swaps?

Yes. Use oat or almond milk in the custard and a plant-based butter or neutral oil for the pan. Many chocolate-hazelnut spreads are dairy-free, but always check the label.

Conclusion

Nutella-stuffed French toast checks every box: easy, impressive, and dangerously delicious. You build a simple custard, stuff some good bread, and let butter and heat do the magic. Top it how you like, serve it hot, and accept the compliments with grace (or smugness, your call). FYI, once you make this, your brunch reputation upgrades permanently.