Stuffed Nutella French Toast Recipe

Assemble stuffed slices

Spread about 2 tablespoons Nutella evenly on one side of 4 brioche slices. Slice 2 bananas (from the filling bananas) into 1/4-inch rounds and distribute the slices over the Nutella on the 4 prepared slices. Top each with the remaining brioche slices to form 4 sandwiches, pressing gently to seal.

Make custard

In a shallow wide bowl, whisk together 4 eggs, 1 cup whole milk, 1/2 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

Preheat a large skillet or griddle over medium-low heat. Dip each stuffed sandwich into the custard, letting it soak 15–20 seconds per side (longer if bread is very dry), then transfer to a rack briefly to let excess drip off. Do each sandwich just before cooking to keep bread from falling apart.

Cook French toast

Add 1–2 tablespoons butter + 1 teaspoon oil to the preheated skillet. When butter foams and just begins to brown, place 2 stuffed sandwiches in the skillet. Cook 3–4 minutes per side on medium-low heat until deep golden brown and the Nutella has softened inside (adjust heat lower if browning too quickly). Repeat with remaining butter/oil and sandwiches. Transfer cooked to a warm oven (200°F/95°C) while you finish others.

Caramelize bananas

While the French toast cooks, melt 2 tablespoons unsalted butter in a separate skillet over medium heat. Add 2 tablespoons packed brown sugar and 1/2 teaspoon lemon juice, stirring until sugar dissolves and forms a light caramel. Add the 2 sliced caramelizing bananas and cook 1–2 minutes per side until golden and caramel-coated but not mushy. Remove from heat and keep warm.

Prepare berries

Rinse and pat dry 1 cup mixed berries. If using strawberries, hull and quarter them. Toss berries lightly with 1 tablespoon maple syrup (optional) and set aside for serving.

Finish syrup

Warm remaining maple syrup (about 3 tablespoons reserved) in a small pan or microwave 10–15 seconds for drizzling over plates.

Make whipped cream

In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Do not overbeat. Keep chilled until ready to plate.

To serve, place one stuffed Nutella French toast on each plate. Top with 2–3 caramelized banana rounds and a spoonful of warm mixed berries. Add a generous dollop of whipped cream to the side or on top. Drizzle with warm maple syrup and, if desired, dust lightly with 1 tablespoon powdered sugar. Serve immediately.

Notes: If making ahead, prepare Nutella sandwiches and keep wrapped in plastic in the fridge up to 4 hours; dip in custard and cook just before serving. For a richer banana cream variation, mash 1 banana with 2 tablespoons Nutella and fold into a softened 1/4 cup mascarpone, then spread inside sandwiches in place of plain banana slices.