Choco Nutella French Toast Recipe

Make the custard

In a shallow wide bowl or baking dish large enough to hold a slice of bread, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until smooth and slightly frothy.

Prepare bread

If using day-old brioche or challah, slice into 3/4–1 inch thick slices. Press each slice gently into the custard mixture for about 10–15 seconds per side, allowing the liquid to soak in but not become falling-apart soggy. Place soaked slices on a wire rack while you heat the pan.

Cook the French toast

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of unsalted butter and let it melt and foam. Place 2–3 soaked slices (depending on pan size) into the skillet without overcrowding. Cook until golden brown and set, about 2–3 minutes per side. Add remaining 1 tablespoon butter as needed and cook remaining slices. Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven if desired.

Warm the Nutella

Spoon the Nutella into a small microwave-safe bowl and warm for 10–15 seconds in the microwave, or place the jar in a warm water bath for a few minutes until it's slightly loosened and easy to spread. Stir to smooth.

Assemble each serving

Place two cooked French toast slices on each plate (adjust based on servings). Spread 1 tablespoon of warmed Nutella across each slice (or spread on one slice and sandwich the other slice on top). Arrange sliced banana on top of the Nutella layer.

Finish and garnish

Top with approximately 1 tablespoon whipped cream per serving (or pipe a rosette). Drizzle chocolate syrup over the stack in a decorative pattern. Sprinkle optional toasted chopped hazelnuts and dust lightly with powdered sugar if using. Serve immediately while warm.

Serving suggestion

Serve with extra banana slices, additional chocolate syrup and a side of maple syrup if you like a sweeter finish.