Nutella French Toast Recipe

Name: Paul's On Main Streets NUTELLA FRENCH TOAST Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices thick-sliced bread (brioche or challah); 1 cups Nutella (or other chocolate-hazelnut spread); 4 units large eggs; 1 cups whole milk; 0.25 cups heavy cream; 2 tbs granulated sugar; 1 tsp pure vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp salt; 3 tbs unsalted butter (for cooking); 1 cups powdered sugar; 2 tbs milk (for icing; adjust for consistency); 0.5 cups maple syrup; 0.25 tsp coarse sea salt (optional, for finishing); 1 cups fresh berries or sliced banana (optional)

Inspired by Paul's On Main Street

Time35m

Serves4

Stuffed with Nutella and topped with icing and maple syrup

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Ingredients

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Nutella-Stuffed French Toast

8 slices thick-sliced bread (brioche or challah)

1 cups Nutella (or other chocolate-hazelnut spread)

4 units Large eggs

1 cups whole milk

1/4 cups Heavy cream

2 tbs granulated sugar

1 tsp pure vanilla extract

1/2 tsp Ground cinnamon

1/4 tsp Celtic sea salt

3 tbs unsalted butter (for cooking)

Icing & Toppings

1 cups powdered sugar

2 tbs milk (for icing; adjust for consistency)

1/2 cups maple syrup

1/4 tsp coarse sea salt (optional, for finishing)

1 cups fresh berries or sliced banana (optional)

Method

Nutella-Stuffed French Toast

Prepare bread

Choose 8 thick slices of brioche or challah. If slices are very fresh and soft, lightly toast both sides for 1 minute per side to firm up so they hold the Nutella without becoming soggy.

Assemble sandwiches

Spread about 2 tablespoons (roughly 1/8 cup) of Nutella on four slices, leaving a 1/4-inch border. Top each with the remaining four slices to make 4 sandwiches. Press gently to seal. If desired, trim crusts slightly to help seal edges.

Make custard

In a shallow dish wide enough for the bread, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth and slightly frothy.

Soak sandwiches

Working one at a time, submerge each stuffed sandwich in the custard for about 20–30 seconds per side, until the bread has absorbed some custard but is not falling apart. Let excess drip off on a rack or plate.

Cook

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and swirl to coat. Place 2 stuffed sandwiches in the skillet (don’t overcrowd). Cook 3–4 minutes per side, or until golden brown and custard is set, adding more butter as needed between batches. Adjust heat to avoid overbrowning before the center is cooked. Cook remaining sandwiches (you may need up to 3 tablespoons butter total).

Keep warm

If making multiple batches, keep cooked French toast on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while finishing the rest.

Icing & Toppings

Make icing

Whisk 1 cup powdered sugar with 2 tablespoons milk in a small bowl until smooth. Start with 2 tablespoons milk and add more a teaspoon at a time if you need a thinner glaze. The icing should be pourable but not runny.

Plate and finish

Place each stuffed French toast on a plate. Drizzle with the powdered sugar icing, then spoon or drizzle maple syrup (about 1–2 tablespoons per sandwich or to taste) over the top. Sprinkle a tiny pinch of coarse sea salt if using to enhance chocolate flavor. Add fresh berries or banana slices alongside, if desired.

Serve

Serve immediately while warm so the Nutella is melty inside. Provide extra maple syrup and icing at the table.