Name: Wunsche Bros. Cafe & Saloons Nutella And Rosewater French Toast Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large eggs; 1 cups whole milk; 0.25 cups heavy cream; 2 tbs granulated sugar; 1 tsp vanilla extract; 0.5 tsp rosewater; 0.25 tsp ground cinnamon; 0.25 tsp fine sea salt; 8 slices thick-sliced brioche or challah; 0.75 cups Nutella (chocolate-hazelnut spread); 2 tbs softened unsalted butter (for spreading); 2 tbs unsalted butter (for pan); 1 tsp vegetable oil (optional, for pan); 2 tbs powdered sugar; 1 cups fresh raspberries or strawberries (optional); 0.25 cups toasted chopped hazelnuts (optional); 0.5 cups maple syrup

Method

French toast batter

Whisk custard

In a wide shallow bowl or baking dish large enough to dip bread, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, rosewater, ground cinnamon, and salt until smooth and slightly frothy. Taste a drop and adjust sugar or rosewater (rosewater is potent — keep to the measured amount unless you prefer stronger floral notes).

Let the custard rest for 5 minutes while you prepare the bread so the flavors meld and the mixture slightly thickens.

Bread & filling

Prepare the bread

If your bread slices are not already 1 to 1 1/2 inches thick, cut thick slices from a loaf. Lightly spread one side of half the slices with about 1 to 1 1/2 teaspoons of softened butter (this helps seal the crust and adds richness).

Assemble Nutella sandwich

Spread about 1 to 1 1/2 tablespoons of Nutella on the unbuttered side of 4 slices. Top each with the remaining 4 slices to make 4 sandwiches (butter should be on the outside). Gently press so the Nutella reaches the edges but does not squeeze out.

For an alternate open-faced version, spread Nutella on each slice and cook individually instead of making sandwiches.

Cooking & finishing

Heat pan

Place a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and, if using, 1 tsp vegetable oil. Swirl to coat and prevent the butter from burning. Reduce heat to medium-low to ensure thorough cooking without burning the exterior.

Dip sandwiches

Working one at a time, dip each Nutella sandwich into the custard for about 8–10 seconds per side, letting the bread soak but not collapse. For very fresh soft bread, limit to 4–6 seconds per side. Allow excess custard to drip back into the bowl.

Cook until golden

Place the dipped sandwich in the hot skillet. Cook 3–4 minutes per side, pressing gently with a spatula, until a deep golden brown forms and the interior Nutella softens. If the exterior browns too fast, lower the heat and finish in a 350°F (175°C) oven for 4–6 minutes to ensure heated center.

Finish remaining batches

Add more butter to the pan as needed between batches and wipe out any burnt bits. Keep cooked French toast warm on a baking sheet in a 200°F (95°C) oven while finishing the rest.

Plate and garnish

Cut sandwiches in half on the diagonal. Dust with powdered sugar, sprinkle toasted chopped hazelnuts and fresh berries around, and serve with warm maple syrup on the side. For a delicate finish, drizzle a few drops more rosewater into a tablespoon of maple syrup and stir before serving (optional, use sparingly).

Serve immediately so the Nutella is warm and slightly gooey; leftovers can be reheated in a 325°F (160°C) oven for 8–10 minutes.