Michael Phelps Nutella French Toast Recipe
stuffed with Nutella; topped with fresh fruit and chocolate sauce
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Ingredients
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Bread & Filling
Custard
For Frying
Toppings & Sauce
Method
Bread & Filling
- 1
prepare bread
Select 8 thick slices of brioche or challah about 3/4 to 1 inch thick. If slices are not already cut square, trim crusts slightly so edges meet evenly when sandwiching. Optionally, slightly hollow out a shallow pocket in the center of 4 slices to accommodate more filling (use the back of a spoon).
- 2
assemble sandwiches
Spread about 2 tablespoons (approx. 32 g) of Nutella onto the center of 4 slices, leaving a 1/2-inch border to prevent squeeze-out. Top each with the remaining 4 slices to form 4 stuffed sandwiches. Press edges gently to seal; if desired, use a little water on the edge to help adhere slices.
Custard
- 3
make custard
In a wide, shallow bowl (large enough to dip the sandwiches), whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 teaspoon vanilla extract, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth and slightly frothy.
- 4
soak sandwiches
Place a stuffed sandwich into the custard and allow it to soak for 20–30 seconds on the first side, then flip and soak another 20–30 seconds. The goal is thorough but not soggy—custard should penetrate the bread but not collapse the sandwich. Repeat with remaining sandwiches. If bread is very fresh and soft, reduce soak time to 10–20 seconds per side.
For Frying
- 5
preheat pan
Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1 tablespoon butter and 1 teaspoon neutral oil (if using) to the pan and swirl to coat. The oil raises butter's smoke point and helps even browning. Keep heat moderate to allow custard to cook through without burning the exterior.
- 6
pan-fry sandwiches
Place 2 sandwiches (or as many as fit comfortably) into the skillet. Cook 3–4 minutes per side, adjusting heat as needed, until deep golden brown and crisp and the internal temperature reaches about 140–145°F (soft-set custard). Add additional butter (about 1 tablespoon) between batches. For uniform color, press gently with a spatula and rotate sandwiches as they cook.
- 7
keep warm
Preheat oven to 200°F (95°C). As each batch finishes, transfer sandwiches to a baking sheet and keep warm in the oven while you fry remaining sandwiches so everything is served hot.
Toppings & Sauce
- 8
- 9
plate and finish
Place a Nutella-stuffed French toast sandwich on each plate. Slice each sandwich diagonally for presentation. Top with sliced strawberries, banana, and blueberries. Drizzle about 1–2 tablespoons chocolate sauce over each sandwich and fruit (adjust to taste). Dust with powdered sugar and serve with maple syrup on the side if desired.
- 10
serve
Serve immediately while warm so Nutella is soft and gooey. Leftovers can be refrigerated and gently reheated in a 350°F (175°C) oven for 8–10 minutes or toasted in a pan covered briefly to warm through.