Stuffed Nutella Strawberry French Toast

This stuffed French toast takes the classic breakfast to a new level. Thick slices of brioche are filled with a silky blend of chocolate-hazelnut spread and mascarpone, then packed with fresh strawberries.

The bread is dipped in a cinnamon-scented custard and fried in butter until the outside is golden and crisp, while the inside becomes warm and molten. Each bite delivers a contrast of textures and flavors—sweet, creamy, and bright with berry. It's a special breakfast or brunch that feels like a dessert but comes together in minutes.

Stuffed Nutella and strawberry mascarpone French toast is pure morning indulgence. The recipe starts with a thick slice of brioche, which is cut to create a pocket. A rich filling of Nutella and mascarpone is piped inside, along with sliced strawberries.

The bread is then dipped in a simple custard of eggs, milk, and cinnamon, and pan-fried in foaming butter until golden. The result is a crispy exterior with a luscious, molten center. This is a dish for lazy weekends, special celebrations, or any day that calls for something extra.

Ingredients

Why this recipe works

The method of stuffing the brioche before dipping and frying ensures that the filling stays inside and melts into a warm, gooey center. Cutting a pocket rather than making a sandwich allows the bread to soak up the custard evenly, while the filling remains sealed.

The thick brioche provides a sturdy structure that holds up to the custard and the heat of the pan, so the toast stays intact and the filling doesn't leak out.

Using a cinnamon egg custard rather than a simple egg wash adds flavor and helps create a rich, golden crust. The custard also adds moisture to the bread, making it tender on the inside while the outside crisps up in the butter.

The final roll in cinnamon sugar adds a crackly, sweet coating that contrasts with the soft interior. The combination of textures and temperatures makes this French toast feel decadent and satisfying.

Notes and substitutions

Choosing the right bread is key. Brioche is ideal because it's rich, slightly sweet, and has a tight crumb that holds up well. If brioche isn't available, challah or a thick-cut white bread can be substituted. The bread should be at least 2 inches thick to allow for a deep pocket without tearing. Avoid pre-sliced sandwich bread, which is too thin and will fall apart during soaking.

For the filling, use a quality chocolate-hazelnut spread. The mascarpone adds a tangy creaminess that balances the sweetness. If mascarpone is hard to find, softened cream cheese works as a substitute. The strawberries should be ripe but firm, so they hold their shape when sliced. The custard can be adjusted to taste—more cinnamon for a spicier kick, or a splash of vanilla for extra flavor.

• brioche: Challah or a rich white bread with a soft, thick crumb work well. Avoid sandwich bread, which will fall apart.
• Nutella: Any chocolate-hazelnut spread can be used. For a different flavor, try a chocolate spread without hazelnuts, but check for allergens.
• mascarpone: Cream cheese softened and beaten with a little milk makes a tangy substitute. Use full-fat for best texture.
• whole milk: Half-and-half or a mix of milk and heavy cream gives a richer custard. For a dairy-free version, use unsweetened almond milk, but the custard will be thinner.

Equipment

• Sharp knife
• Piping bag or zip-top bag
• Shallow dish for custard
• Large skillet
• Spatula
• Plate for coating