Nutella French Toast Recipe
challah bread, strawberry, nutella, powdered sugar, whipped cream, syrup
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Ingredients
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French Toast Base
Nutella Filling & Topping
Fruit & Garnish
Method
Prepare Custard & Bread
Make the custard
In a wide shallow bowl or pie dish, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 tablespoon granulated sugar, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt until fully combined and slightly frothy.
Prepare bread
Slice the challah into 8 slices about 3/4–1 inch thick. If the bread is very fresh and soft, lightly toast the slices for 2 minutes per side to help them hold the Nutella without becoming soggy.
Spread Nutella: Warm Nutella slightly (microwave 15–20 seconds in a small bowl, stirring once) so it's easy to spread. Spread about 1 to 1 1/2 tablespoons of Nutella on one side of 4 slices. Top each Nutella-spread slice with another slice of challah to make 4 sandwiches, pressing gently at the edges.
Soak & Cook
Soak the sandwiches
Working one sandwich at a time, place the Nutella-stuffed sandwich into the custard. Let each side soak for 15–20 seconds (longer if using very dry bread; shorter for airy fresh bread). Allow excess custard to drip off before transferring to the skillet.
Cook the French toast
Heat a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and let it melt, coating the surface. Place the soaked sandwich in the skillet and cook 3–4 minutes per side, or until golden brown and crisp and the Nutella inside is warmed. Add the remaining 1 tablespoon butter before cooking the second batch if needed. Adjust heat to prevent burning; lower to medium-low if browning too quickly.
Keep warm: If making multiple batches, keep cooked sandwiches on a baking sheet in a 200°F (95°C) oven while finishing the rest so they stay warm and crisp.
Finish & Serve
Prepare strawberries: While sandwiches cook, toss 1 cup sliced strawberries with 1 tablespoon of powdered sugar (reserve 1 tablespoon powdered sugar for dusting) and let macerate 5–10 minutes to bring out juices.
Plate: Slice each Nutella French toast sandwich in half diagonally. Place on plates and top with macerated strawberries. Dust with remaining powdered sugar.
Add whipped cream and syrup: Dollop about 1/4 cup whipped cream per serving (adjust to taste) and drizzle each plate with 1–2 tablespoons maple syrup. Serve immediately while warm.
Optional garnish: Add extra sliced strawberries, a light sprinkle of cinnamon, or a small drizzle of warmed Nutella over the top for presentation.