Giant Stuffed Nutella Brioche French Toast with Strawberries Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, use a combination of butter and a little oil in the skillet; the oil raises the smoke point. Press the French toast gently with a spatula while cooking to ensure even browning.

If making multiple batches, keep the cooked slices warm on a baking sheet in a 200°F (93°C) oven while you finish the rest.

To make the filling extra gooey, warm the Nutella slightly before piping it into the bread. You can also add a pinch of salt to the custard to balance the sweetness.

For a more intense strawberry flavor, macerate the sliced strawberries with a teaspoon of sugar for 10 minutes before stuffing. This draws out their juices and makes them even more flavorful.

Variations

• Berry Bliss: Replace strawberries with a mix of raspberries and blueberries. Macerate them with a little sugar before stuffing. The tartness of the berries contrasts beautifully with the sweet Nutella.
• Banana Chocolate: Swap the strawberries for sliced bananas. Add a sprinkle of cinnamon to the bananas before stuffing. The banana softens and becomes sweet and creamy when cooked.
• Salted Caramel: Drizzle the finished French toast with salted caramel sauce instead of maple syrup. The salty-sweet combination enhances the chocolate hazelnut flavor. Use a high-quality store-bought caramel or make your own.
• Orange Zest: Add 1 teaspoon of orange zest to the custard and use orange segments instead of strawberries. The citrus brightness cuts through the richness of the Nutella and adds a fresh aroma.

Storage and make-ahead

Fridge

Store leftover French toast in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to restore crispness.

Freezer

Freeze cooked French toast in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat in a toaster oven or skillet over medium heat for 2-3 minutes per side until warmed through and crisp.

Store any leftover French toast in an airtight container in the refrigerator for up to 2 days. To reheat, place in a toaster oven or skillet over medium heat until warmed through and crisp again. The filling may leak slightly upon reheating, but the flavor remains delicious.

The custard can be prepared up to 2 days ahead and stored in the refrigerator. The brioche can be sliced and the pockets cut a day in advance, but do not stuff or soak until ready to cook.

The stuffed French toast can be assembled, but not soaked, and refrigerated for up to 4 hours before cooking. Soak just before searing.

Serving ideas

Serve the French toast hot off the skillet, dusted with powdered sugar and drizzled with maple syrup. For a pretty presentation, cut it open at the table to reveal the molten Nutella and strawberries.

Pair with a side of crispy bacon or fresh fruit for a balanced brunch. A dollop of whipped cream or a scoop of vanilla ice cream would also be lovely.

This dish is best enjoyed immediately, while the exterior is crisp and the center is molten. If serving a crowd, you can keep them warm in the oven, but the crispness will diminish slightly. Offer extra Nutella and strawberries on the side for those who want more. A dusting of cinnamon on top adds a warm aroma.

Frequently asked questions

Recipe card

Giant Stuffed Nutella Brioche French Toast with Strawberries

Prep 15 minCook 8 minTotal 23 minServes 2

Ingredients

• 2 slices thick brioche bread (2-inches thick)
• 1/2 cup Nutella spread
• 1/2 cup fresh strawberries, sliced
• 3 large eggs
• 1/2 cup milk
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 3 tbsp unsalted butter
• Powdered sugar, for dusting, to taste
• Maple syrup, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

780

Protein

18 g

Carbohydrates

78 g

Fat

44 g

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