Giant Stuffed Nutella Brioche French Toast with Strawberries Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Slice the brioche into 2-inch thick pieces if not already cut. Wash and slice the strawberries. Set the butter out to soften slightly.

Prepare a shallow dish for the custard and a piping bag or zip-top bag for the Nutella. Have a large skillet and spatula ready. If the brioche is very fresh, chill it for 10 minutes to make cutting the pocket easier.

Instructions

Stuff and Prep

1. 1Prepare the Brioche and Filling
   Using a paring knife, cut a deep horizontal pocket into the side of each thick brioche slice, creating a slit that reaches nearly to the edges but leaves the top and bottom intact. In a small bowl, gently mash the sliced strawberries with a fork to release some juice. Transfer the Nutella to a piping bag or a zip-top bag with a corner snipped off.
   Look for The pocket should be wide enough to hold the filling without tearing the bread.
   Tip Chill the brioche for 10 minutes before cutting to make the pocket easier to slice.
2. 2Stuff the Brioche
   Pipe about 2 tablespoons of Nutella into each pocket, spreading it evenly. Then stuff the sliced strawberries into the pocket, pushing them in gently. Add another 2 tablespoons of Nutella over the strawberries to help seal the filling. Press the bread gently to close the pocket.
   Look for The brioche should look plump but not overflowing; filling should stay inside.
   Tip Don't overstuff—leave a little room so the bread can seal during soaking.

At the end of this phase, you have two brioche slices with deep pockets filled with Nutella and strawberries. The filling should be secure and not oozing out. The brioche should look intact and ready for soaking. The custard is whisked and smooth. The kitchen smells of vanilla and cinnamon. The stage is set for the custard soak.

Soak and Custard

3. 3Make the Custard
   In a shallow dish, whisk together the eggs, milk, heavy cream, vanilla extract, and ground cinnamon until fully combined and slightly frothy. The mixture should be smooth and well-blended.
   Look for The custard should be a uniform pale tan color with no streaks of egg.
   Tip Whisk thoroughly to ensure the cinnamon is fully dispersed.
4. 4Soak the Stuffed Brioche
   Place one stuffed brioche slice into the custard and let it soak for 30 seconds per side, turning gently to coat evenly. Remove and let any excess custard drip off. Repeat with the second slice. The bread should be saturated but not falling apart.
   Look for The bread feels heavy and moist but holds its shape when lifted.
   Tip Soak both sides evenly; if the bread tears, reduce soaking time.

The brioche slices are saturated with custard, feeling heavy and moist. They hold their shape when lifted, with no tears. The custard has soaked into the bread, creating a rich, eggy texture.

The surface is slightly glossy. The slices are ready for the skillet. The butter is melting in the pan, and the aroma of cinnamon fills the air.

Sear and Serve

5. 5Sear the French Toast
   Heat a large skillet over medium heat and add the butter. Let it melt and foam until the foaming subsides. Carefully place the soaked brioche slices into the skillet. Cook for 4 minutes per side, or until deeply golden brown and caramelized. Use a spatula to press gently to ensure even browning.
   Look for The underside should be golden brown and crisp before flipping.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Adjust heat if browning too quickly; the center should be warm by the end.
6. 6Flip and Cook the Second Side
   Carefully flip each slice using a spatula. Cook for another 4 minutes, until the second side is golden brown and the internal temperature reaches 160°F (71°C) to ensure the eggs are fully set. The exterior should be crisp and caramelized.
   Look for Both sides are deeply golden, and the center feels firm when pressed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a thermometer to check doneness; the filling should be hot and molten.
7. 7Rest and Serve
   Transfer the French toast to plates and let rest for 1 minute. Dust generously with powdered sugar. Serve immediately with maple syrup on the side. Cut open to reveal the molten Nutella and strawberries.
   Look for The sugar melts slightly on the warm crust; the filling oozes out when cut.
   Tip Resting helps the filling set slightly so it doesn't all run out at once.

The French toast is golden brown on both sides, with a crisp, caramelized crust. The internal temperature has reached 160°F (71°C). When cut, the Nutella flows out in a molten stream, and the strawberries are soft and warm. The powdered sugar dusts the top like snow. The syrup is on the table. It's ready to serve immediately.

Common mistakes

One common mistake is over-soaking the bread, which can cause it to fall apart. Stick to 30 seconds per side. Another is using too high heat, which burns the butter and leaves the center undercooked. Medium heat is ideal.

Also, avoid overstuffing the pocket; too much filling can cause it to burst. Use a gentle hand when flipping to keep the filling intact. Finally, don't skip the rest time—it helps the filling set slightly.

How to tell it’s done

The French toast is done when both sides are deeply golden brown and the exterior is crisp to the touch. The internal temperature should reach 160°F (71°C) to ensure the eggs are fully set.

When pressed gently, the center should feel firm but slightly springy. The Nutella should be melted and hot, and the strawberries softened. If the bread browns too quickly, reduce the heat to avoid burnt exterior and raw center.

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