Crispy Nutella-Stuffed Brioche French Toast Sticks Step-by-step instructions

Before you start

Before beginning, organize all ingredients and have your workspace clean and ready. Ensure the Nutella is at room temperature to make spreading easier. Prepare two shallow bowls: one for the egg custard and one for the cornflake mixture.

Pre-cutting the brioche into uniform sticks will save time during the assembly phase. Have your skillet on the stovetop and ensure you have a spatula ready for flipping. Clean the counter space to ensure you have enough room to work comfortably, as the assembly process can be a bit messy.

Instructions

Assembly of Stuffed Sticks

1. 1Assemble the sandwiches
   Spread a generous layer of Nutella hazelnut spread onto four slices of the thick-cut brioche bread. Place the remaining four slices on top to create four sandwiches. Using a sharp bread knife, carefully cut each sandwich into three or four uniform sticks, ensuring the Nutella remains sealed inside the bread layers.
   Look for The Nutella should be evenly spread to the edges of the bread.
   Tip Use a slightly chilled Nutella jar to make spreading easier without tearing the soft brioche.

The sandwiches should be neatly cut into uniform sticks. Ensure the edges are well-sealed so the Nutella stays inside the bread. The sticks should feel consistent in weight and size, ready for the dipping process. Check that you have enough Nutella spread to the edges without it oozing out before you even begin the cooking stage.

Custard and Coating Application

2. 2Prepare the custard and coating
   In a shallow dish, whisk together the eggs and vanilla extract until fully combined. In a separate shallow bowl, mix the crushed cornflakes and cinnamon sugar. Dip each prepared brioche stick into the egg mixture, allowing any excess to drip off, then immediately roll the stick in the cornflake and cinnamon sugar mixture until evenly coated on all sides.
   Look for The sticks should be thoroughly coated in the cornflake mixture.
   Tip Press the cornflakes gently into the bread to ensure they stick well during the frying process.

Each stick should be thoroughly coated in the egg mixture, ensuring no dry spots remain on the bread. The cornflake and cinnamon sugar mixture should adhere evenly to all sides of the sticks. If you notice large patches of bread exposed, gently re-dip or press more cornflakes onto those areas to ensure a uniform and crunchy exterior crust.

Searing and Final Crisp

3. 3Sear until golden
   Heat the butter in a large skillet over medium heat until it begins to foam. Carefully place the sticks in the skillet, ensuring they do not crowd the pan. Cook for two minutes per side until the exterior is golden brown and crispy. To ensure the egg mixture is fully cooked through, heat until the internal temperature reaches 160°F (71°C).
   Look for The sticks should be golden brown and the Nutella should be warm and molten.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not rush the cooking process; medium heat ensures the coating crisps without burning.

The sticks should have a rich, golden-brown color and a crisp texture. The butter in the pan should be fragrant and bubbling. If you tap the sticks with a spatula, they should sound firm.

Ensure the internal temperature has reached 160°F (71°C) before removing them from the pan to serve warm, with the Nutella center perfectly melted and gooey.

Common mistakes

A common mistake is using bread that is too thin, which causes the sticks to break or leak during cooking. Avoid overcrowding the skillet, as this lowers the pan temperature and leads to soggy rather than crispy sticks; cook in batches if necessary.

Another error is using heat that is too high, which will burn the cornflake coating before the center is properly heated. Ensure the butter is fully melted and foaming before adding the sticks, and do not press down too hard while they are cooking.

How to tell it’s done

The French toast sticks are done when they are a deep golden brown on all sides and the exterior is firm to the touch. The cornflake coating should be crispy and fragrant.

Most importantly, the internal egg custard must be fully cooked; use a food thermometer to check that the center reaches an internal temperature of 160°F (71°C). The Nutella inside will be warm, soft, and slightly runny, providing the perfect contrast to the crunchy, toasted bread crust.

• Egg dishes: 160°F (71°C) in the thickest part