Stuffed Nutella Strawberry French Toast Tips, FAQ & printable recipe

Tips for success

For the best results, use a high-quality brioche that is slightly stale. Day-old bread absorbs the custard better and holds its shape during frying. If the bread is too fresh, it can become mushy.

Also, make sure the butter is foaming but not browned before adding the bread. This ensures a golden, even crust without burning. If the butter starts to brown, reduce the heat. The cooking time is short, so stay attentive.

When rolling the French toast in cinnamon sugar, do it immediately after frying, while the surface is still hot and slightly buttery. The sugar will melt and create a crackly coating.

If the toast cools too much, the sugar won't stick as well. For an extra touch, serve with additional sliced strawberries or a drizzle of chocolate sauce. The recipe is indulgent as is, but these small additions can make it even more special.

Variations

• Berry Medley: Replace the strawberries with a mix of raspberries, blueberries, and sliced bananas. The combination of tart berries and sweet banana adds a fresh contrast to the chocolate filling.
• Peanut Butter and Banana: Swap the Nutella for peanut butter and use sliced bananas instead of strawberries. The peanut butter melts into a creamy, nutty filling that pairs perfectly with the custard.
• Salted Caramel and Apple: Use a salted caramel sauce in place of Nutella, and add thin apple slices instead of strawberries. The caramel becomes gooey and pairs with the cinnamon custard for a fall-inspired treat.
• White Chocolate and Raspberry: Use white chocolate chips or a white chocolate spread instead of Nutella, and raspberries instead of strawberries. The tartness of the raspberries balances the sweetness of the white chocolate.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat frozen or refrigerated French toast in a toaster oven at 350°F (175°C) for 5–7 minutes, or until hot and crisp. Avoid microwaving to prevent sogginess.

Store any leftover stuffed French toast in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet over medium heat until warmed through and the exterior is crisp again. The filling will stay molten when reheated. Avoid microwaving, as it can make the bread soggy.

The stuffed French toast can be assembled up to 4 hours ahead. Prepare the brioche pockets and fill them, then keep them in the refrigerator. The custard can also be made ahead and stored in the fridge. When ready to cook, dip the stuffed bread in the custard and fry as directed. This is a great make-ahead option for brunch parties, as it saves time in the morning.

Serving ideas

Serve the stuffed French toast hot, straight from the skillet, with a generous dusting of confectioners' sugar. The contrast of the crisp, sugary crust and the molten chocolate filling is best enjoyed immediately.

Pair it with a cup of strong coffee or a glass of cold milk to balance the richness. For a brunch spread, serve alongside fresh fruit, crispy bacon, or a simple green salad to cut through the sweetness.

For a more decadent presentation, drizzle the plate with a little extra chocolate sauce or add a dollop of whipped cream. The French toast is substantial enough to be a main course, but it also works as a dessert.

If serving a crowd, cut each slice into halves or quarters and arrange on a platter. The oozing filling will be the star of the table, and everyone will be drawn to the gooey, strawberry-studded center.

Frequently asked questions

Recipe card

Stuffed Nutella Strawberry French Toast

Prep 15 minCook 7 minTotal 22 minServes 2

Ingredients

• 2 slices thick-cut brioche (about 2 inches thick)
• 70 g Nutella or chocolate-hazelnut spread
• 50 g mascarpone cheese
• 80 g strawberries, hulled and sliced
• 2 large eggs
• 1/4 cup whole milk
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter
• 2 tbsp cinnamon sugar
• Confectioners' sugar, for dusting, to taste

Instructions

1. Using a sharp knife, cut a deep pocket into the side of each thick brioche slice, leaving the other three sides intact. In a small bowl, stir together the Nutella and mascarpone until smooth. Transfer the mixture to a piping bag or a zip-top bag with a corner snipped off. Pipe the filling into each pocket, then tuck the sliced strawberries into the opening, distributing them evenly.
2. In a shallow dish, whisk together the eggs, milk, and ground cinnamon until well combined and slightly frothy. The mixture should be a uniform golden color with the cinnamon fully incorporated.
3. Carefully dip each stuffed brioche slice into the custard, holding it for about 10 seconds per side, allowing the bread to soak up the liquid without becoming soggy. Let any excess drip off before placing the slices on a plate.
4. Heat a large skillet over medium heat and add the butter. Let it melt and foam, but not brown. Place the soaked brioche slices in the skillet and cook for 3.5 minutes per side, until the underside is golden brown and the filling is warm and beginning to melt. Flip carefully and cook the other side until golden and the center is set.
5. While the French toast is still hot, roll the edges in a plate of cinnamon sugar, pressing lightly so the sugar adheres. The sugar will melt slightly on contact, creating a sweet, crunchy crust.
6. Place the stuffed French toast on serving plates and dust generously with confectioners' sugar. Serve immediately while the chocolate is still molten and the strawberries are warm.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

650

Protein

15 g

Carbohydrates

70 g

Fat

35 g

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