How to Make Nutella Stuffed French Toast

I’ve made Nutella Stuffed French Toast dozens of times and have perfected the balance between a custardy exterior and a warm, gooey chocolate center. After years of experimenting, I finally nailed a technique that makes every bite irresistibly fluffy and decadent.

Key Takeaways

• Use thick slices of bread for optimal filling support
• Soak bread well for a creamy custard texture
• Cook on medium heat to avoid burning
• Seal edges tightly to keep the Nutella inside

Why Thick Bread Makes a Difference

I always recommend using thick slices of brioche or challah because they hold the Nutella filling better and soak up the custard without falling apart. Thin bread tends to get soggy and can’t contain the filling as well in my experience.

Pro Tip: Choose bread slices at least 1 inch thick for best results

The Science Behind the Custard Soak

In my experience, letting the bread soak fully in the custard mixture ensures a rich, creamy texture after cooking. The egg, milk, and vanilla blend penetrate the bread, creating that classic French toast custardy bite that contrasts beautifully with the molten Nutella inside.

Fact: Soaking bread for at least 1 minute per side maximizes custard absorption

My Secret to Sealing the Nutella

I’ve found that gently pressing the sandwich edges and sometimes using a light layer of softened cream cheese or butter acts like glue, preventing the Nutella from oozing out during cooking. I always take the extra moment to seal well—it really pays off in keeping the filling intact.

Insight: I never skip edge sealing to avoid messy cooking and lost filling

Ingredients

• 8 slices thick brioche bread
• 1 cup whole milk
• 3 large eggs
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1 cup Nutella
• 2 tablespoons unsalted butter
• Powdered sugar (for dusting)
• Maple syrup (optional, for serving)

Instructions

1. In a wide, shallow bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until smooth—this is my custard base for soaking.
2. Spread about 2 tablespoons of Nutella on one side of 4 bread slices, then top with the remaining 4 slices to form sandwiches; press edges gently to seal.
3. Dip each Nutella sandwich into the custard mixture, soaking for about 1 minute on each side so the bread absorbs custard fully without falling apart.
4. Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter.
5. Place the soaked sandwiches onto the skillet and cook for about 3-4 minutes per side until golden brown and cooked through, adding the remaining butter as needed.
6. Remove from heat and dust with powdered sugar before serving; I like to add maple syrup for extra sweetness but it’s optional.

Ingredient Alternatives & Substitutions

• Use almond or oat milk for a dairy-free custard—I tested this and it works well with slightly longer soaking time
• Replace brioche with thick Texas toast if brioche isn’t available; it holds up nicely
• Swap Nutella for peanut butter or almond butter for a savory twist I tried recently
• Use honey instead of maple syrup as a topping for a different sweetness profile
• Add a pinch of nutmeg to the custard for warmer spice notes which I find delicious

Storage Instructions

• Store leftover French toast in an airtight container in the refrigerator for up to 2 days
• Reheat gently in a skillet on low heat to keep the exterior crisp without melting filling too fast
• You can freeze fully cooked Nutella French toast sandwiches wrapped in foil for up to 1 month; thaw overnight in the fridge before reheating
• Avoid microwaving directly as it makes the bread soggy and loses crispness in my experience

Common Mistakes to Avoid

• Using thin bread slices causing tearing and leaking Nutella—I learned this the hard way
• Not soaking the bread long enough resulting in dry French toast texture
• Cooking on too high heat which burns exterior while leaving inside undercooked
• Forgetting to seal edges leading to messy filling spills on the pan
• Overfilling with Nutella causing difficulty in flipping and uneven cooking
• Skipping the butter in the pan resulting in sticking and uneven browning

Frequently Asked Questions

Q: Can I prepare Nutella stuffed French toast ahead of time?

Ans: Absolutely! I sometimes assemble the sandwiches and refrigerate them overnight, then dip and cook fresh in the morning. It saves time without sacrificing texture.

Q: What bread works best for this recipe?

Ans: I find thick slices of brioche or challah work best because they absorb custard well yet hold the Nutella inside without falling apart.

Q: How can I prevent Nutella from leaking while cooking?

Ans: I always press the sandwich edges firmly and make sure not to overfill the Nutella. Sealing the edges with a bit of softened butter or cream cheese also helps keep it contained.

Conclusion

I encourage you to try this Nutella Stuffed French Toast—it’s a truly indulgent breakfast treat that’s surprisingly easy to make. With the techniques I shared, you’ll consistently get soft, creamy bites with a rich, chocolatey center every time.