Crispy Nutella-Stuffed Brioche French Toast Sticks Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, add a pinch of salt to the egg custard mixture. This helps balance the sweetness of the Nutella and the cinnamon sugar. If you prefer a more fragrant toast, add a dash of ground nutmeg or cardamom to the custard. These subtle spices complement the hazelnut notes beautifully and add depth to the overall breakfast experience without overpowering the primary flavors of the brioche and chocolate.

To achieve the most consistent results, ensure your skillet is preheated before adding the butter. If the pan is not hot enough when the sticks go in, the bread will absorb too much butter and become greasy.

If it is too hot, the sugar in the coating will caramelize and burn quickly. Aim for a steady medium heat throughout the cooking process to ensure that the exterior crisps at the same rate that the center warms through, resulting in a perfectly balanced final dish.

Variations

• Almond Butter Twist: Swap the Nutella for creamy almond butter and add a teaspoon of toasted almond slivers to the cornflake coating for an extra nutty crunch and a sophisticated flavor profile.
• Berry Infused: Add a thin layer of raspberry jam alongside the Nutella to create a classic chocolate-fruit pairing that cuts through the richness of the brioche and hazelnut spread.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freezing is not recommended as it ruins the crispy texture of the cornflake coating.

Reheat

Reheat in an oven or toaster oven at 350°F (175°C) for 5-7 minutes until crispy.

If you have leftovers, allow them to cool completely on a wire rack to prevent the bottom from becoming soggy. Once cooled, store them in an airtight container in the refrigerator for up to two days.

Avoid stacking them directly on top of each other if possible, as this can cause the crispy coating to soften. Proper storage helps maintain the structural integrity of the sticks, ensuring they remain enjoyable for a second round of breakfast or a quick snack later on.

You can assemble the Nutella-stuffed sticks ahead of time and keep them in the refrigerator for a few hours before coating and frying. However, do not dip them in the egg custard until just before you are ready to cook, as the bread will absorb too much liquid and become mushy if left to sit.

Preparing the sandwiches in advance is a great way to save time on busy mornings while still enjoying a fresh, hot, and crispy breakfast with minimal effort when you are ready to eat.

Serving ideas

Serve these French toast sticks immediately while they are still warm and the Nutella center is molten. They are excellent on their own, but they also pair wonderfully with fresh berries or a light berry compote, which provides a bright, acidic contrast to the rich hazelnut and buttery brioche. A small dusting of powdered sugar just before serving can add a professional finish, making them look as good as they taste when presented on a warm breakfast tray.

For a complete brunch spread, consider serving these sticks alongside fresh fruit, yogurt, or a side of crispy bacon to balance the sweet flavors. Because they are designed as a handheld treat, they are perfect for casual dining.

Set out a few dipping options if desired, though the molten Nutella is often enough on its own. Ensure the sticks are served on a warmed plate or tray to keep them at the optimal temperature for as long as possible during the meal.

Frequently asked questions

Recipe card

Crispy Nutella-Stuffed Brioche French Toast Sticks

Prep 5 minCook 5 minTotal 10 minServes 4

Ingredients

• 8 slices thick-cut brioche bread
• 1/2 cup Nutella hazelnut spread
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup crushed cornflakes
• 2 tbsp cinnamon sugar
• 2 tbsp unsalted butter

Instructions

1. 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.
2. 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.
3. 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).

Contains: gluten, eggs, milk, tree nuts

Food safety: The eggs in this recipe are served soft and not fully cooked through. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

420

Protein

9.5 g

Carbohydrates

48 g

Fat

22 g

Fiber

2.5 g

Sugar

18 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.