Crispy Nutella-Stuffed French Toast Roll-Ups

These French toast roll-ups are the ultimate breakfast treat: soft brioche wrapped around a molten Nutella and fresh strawberry center, pan-fried until golden and crisp, then showered in cinnamon sugar. The contrast of crunchy exterior and gooey, warm filling is irresistible.

Perfect for a weekend brunch or a special morning, they come together in minutes and disappear even faster. Each bite delivers a burst of chocolate-hazelnut richness, bright strawberry sweetness, and that satisfying crackle of cinnamon sugar.

Turn ordinary French toast into something extraordinary with these stuffed roll-ups. The technique is simple: flatten bread, spread with Nutella, add strawberries, roll, dip in custard, and pan-fry.

The result is a portable, hand-held breakfast that's crispy on the outside and oozing with warm chocolate and fruit on the inside. The cinnamon sugar coating adds a crunchy, sweet finish that makes every bite feel like a celebration. This recipe is a fun twist on a classic that both kids and adults will love.

Ingredients

Why this recipe works

Flattening the bread with a rolling pin creates a thin, pliable base that rolls easily without cracking. This ensures a tight spiral that holds the filling securely during cooking.

The thin bread also crisps up beautifully in the butter, giving a delicate crunch that contrasts with the soft, tender interior. This technique is the key to achieving those perfect, neat roll-ups that look as good as they taste.

Pan-frying in foaming butter over medium heat allows the roll-ups to develop a deep golden crust while the inside stays soft and the Nutella melts to a luscious lava.

The custard dip adds richness and helps the cinnamon sugar adhere, creating a sweet, crunchy shell. The combination of textures—crisp exterior, soft bread, and gooey filling—is what makes these roll-ups so addictive.

Notes and substitutions

Use a soft, fresh loaf of brioche or white sandwich bread for the best results. Stale bread may crack when rolled. The crusts must be trimmed to ensure a smooth, even roll. Nutella is the classic choice, but any chocolate-hazelnut spread works. Fresh strawberries should be diced small so they distribute evenly and don't tear the bread. Ripe but firm berries are ideal.

A wide, shallow dish for the custard makes dipping easy. A nonstick skillet or well-seasoned cast iron pan works best for even browning. Use a pair of tongs to turn the roll-ups gently. The cinnamon sugar coating should be mixed in a shallow bowl for easy rolling. Have all ingredients prepped before you start cooking, as the process moves quickly once the pan is hot.

• brioche: Use soft white sandwich bread for a more neutral flavor, or challah for extra richness.
• Nutella: Any chocolate-hazelnut spread works; for a different flavor, try a chocolate almond spread or a peanut butter-chocolate spread.
• strawberries: Raspberries, blueberries, or sliced bananas are delicious alternatives.
• milk: Use any milk you like: whole, 2%, almond, or oat milk all work in the custard.

Equipment

• Rolling pin
• Skillet
• Whisk
• Shallow dish
• Tongs
• Sharp knife
• Cutting board
• Plate