Nutella-Stuffed French Toast With Strawberries

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 stuffed French toast “sandwiches”)
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 8 slices thick-cut brioche or challah (about 1 inch / 2.5 cm thick)
• 1/2 cup (150 g) Nutella (chocolate-hazelnut spread)
• 4 large eggs
• 3/4 cup (180 ml) whole milk
• 1/4 cup (60 ml) heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 2 tablespoons unsalted butter
• 1 tablespoon neutral oil (canola or vegetable)
• 2 cups (300 g) strawberries, sliced
• 2 tablespoons powdered sugar (for dusting)

Do This

• 1. Spread Nutella on 4 bread slices; top with remaining slices and press to seal.
• 2. Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a shallow dish.
• 3. Heat a skillet over medium-low; add butter + a little oil.
• 4. Dip each sandwich in custard for 10–15 seconds per side; let excess drip off.
• 5. Cook 3–4 minutes per side until deep golden; briefly brown edges 30–60 seconds.
• 6. Keep warm in a 200°F (95°C) oven while cooking remaining pieces.
• 7. Top with strawberries and a generous dusting of powdered sugar; serve immediately.

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Why You’ll Love This Recipe

• Chocolate-hazelnut center: The Nutella turns warm and creamy inside thick, custardy toast.
• Golden, crisp edges: Pan-searing gives you that irresistible contrast with a soft middle.
• Perfect for a crowd: Easy to scale up, and you can keep batches warm in the oven.
• Fresh fruit balance: Juicy strawberries cut the richness (and look beautiful on the plate).

Grocery List

• Produce: strawberries
• Dairy: large eggs, whole milk, heavy cream, unsalted butter
• Pantry: thick-cut brioche or challah, Nutella (chocolate-hazelnut spread), granulated sugar, vanilla extract, ground cinnamon, fine salt, neutral oil (canola/vegetable), powdered sugar

Full Ingredients

For the Nutella-Stuffed French Toast

• 8 slices thick-cut brioche or challah (about 1 inch / 2.5 cm thick)
• 1/2 cup (150 g) Nutella (chocolate-hazelnut spread)

For the Custard Dip

• 4 large eggs
• 3/4 cup (180 ml) whole milk
• 1/4 cup (60 ml) heavy cream
• 2 tablespoons (25 g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt

For Cooking

• 2 tablespoons (28 g) unsalted butter, divided
• 1 tablespoon (15 ml) neutral oil (canola or vegetable)

For Serving

• 2 cups (300 g) strawberries, hulled and thinly sliced
• 2 tablespoons (15 g) powdered sugar, for dusting
• Optional: 2–4 tablespoons (30–60 ml) warmed maple syrup

Step-by-Step Instructions

Step 1: Warm the Nutella so it spreads easily

If your Nutella is thick, microwave it in a microwave-safe bowl for 10–15 seconds until it loosens slightly (it should be spreadable, not hot). This makes it easier to get an even layer without tearing the bread.

Step 2: Assemble the stuffed toast “sandwiches”

Lay out 8 slices of brioche/challah. Spread 2 tablespoons of Nutella on each of 4 slices, leaving a 1/4-inch (6 mm) border around the edges to reduce oozing.

Top with the remaining bread slices. Press gently, especially around the edges, to help the two slices adhere.

Step 3: Mix the custard

In a shallow bowl or baking dish (wide enough to fit a sandwich), whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and salt until fully combined and smooth.

If you have time, let the mixture sit for 2 minutes so any bubbles settle (this helps the coating look more even in the pan).

Step 4: Preheat the holding oven and heat the skillet

Preheat your oven to 200°F (95°C). Place a sheet pan inside so finished pieces stay warm while you cook in batches.

Heat a large nonstick skillet or well-seasoned cast-iron pan over medium-low heat for 2 minutes. Add 1 tablespoon of butter and about 1 teaspoon of neutral oil. Swirl to coat the pan.

Step 5: Dip the stuffed toast without soaking it

Working with one sandwich at a time, dip it into the custard for 10–15 seconds per side. Lift and let excess drip back into the dish for a couple seconds.

Tip: Thick bread can absorb a lot, but too long in the custard can make it soggy and more likely to leak filling.

Step 6: Pan-sear until golden and cooked through

Transfer the dipped sandwich to the hot skillet. Cook for 3–4 minutes per side, adjusting the heat as needed to maintain a gentle sizzle (not aggressive browning). You want deep golden toast without scorching the butter.

Once both sides are golden, use tongs to briefly cook the edges for 30–60 seconds total, turning as needed, to set the sides and help reduce Nutella seepage.

For food safety and best texture, aim for the custard to be set and the center to reach about 160°F (71°C) if you’re using an instant-read thermometer.

Step 7: Keep warm, finish batches, and serve with strawberries

Move cooked French toast to the warm sheet pan in the 200°F (95°C) oven while you cook the remaining sandwiches. Add the remaining 1 tablespoon butter to the skillet as needed (and a little more oil if the pan looks dry).

To serve, plate each piece and top generously with sliced strawberries. Dust with powdered sugar right before serving. Add optional warm maple syrup if you want an extra-indulgent finish.

Pro Tips

• Use thick, slightly stale bread: Brioche or challah that’s a day old holds the custard better and cooks up fluffy instead of soggy.
• Lower heat beats higher heat: Medium-low gives the custard time to set without burning the outside.
• Butter + a touch of oil: Butter delivers flavor; oil raises the smoke point so the pan doesn’t scorch.
• Leave a clean border for sealing: That small Nutella-free edge helps prevent filling from leaking into the pan.
• Keep batches warm the right way: A 200°F (95°C) oven warms without drying out while you cook more.

Variations

• Strawberry-banana split: Add thin banana slices on top of the Nutella before closing the sandwiches (keep it to a single layer so it seals).
• Crunchy hazelnut topping: Sprinkle chopped toasted hazelnuts over the strawberries for a little crunch and extra hazelnut flavor.
• Orange-scented custard: Add 1 teaspoon finely grated orange zest to the custard for a bright, bakery-style twist.

Storage & Make-Ahead

Best fresh: This is at its peak right after cooking, when the exterior is crisp and the Nutella is warm.

Refrigerate leftovers: Cool completely, then store in an airtight container in the refrigerator for up to 2 days.

Reheat: Place on a sheet pan and reheat in a 350°F (175°C) oven for 8–10 minutes, flipping once halfway through, until hot throughout. (A toaster can cause filling to leak; the oven is safer.)

Make-ahead tip: Slice strawberries up to 24 hours ahead and refrigerate. You can also mix the custard up to 12 hours ahead; cover and refrigerate, then whisk again before using.

Nutrition (per serving)

Approximate, per 1 stuffed French toast sandwich with strawberries and powdered sugar (without maple syrup): 650 calories, 24 g fat, 88 g carbs, 17 g protein, 38 g sugars, 3 g fiber, 520 mg sodium.