I’ve been cooking indulgent breakfasts and desserts nearly every day lately because my family is visiting and I want to make the most of their time here. It’s their last week in the US and while I’ll miss them, we’re trying to enjoy every meal together. My father and brothers are huge Nutella fans, so recently I made this stuffed Nutella French toast with fresh strawberries for breakfast — and they declared it the best breakfast they’d ever had.
My version of French toast uses fewer eggs than many traditional recipes. My husband and I dislike an eggy taste in our toast, so I reduce the number of eggs in the custard when cooking at home. If you prefer a more classic, egg-rich French toast, feel free to add up to four eggs and reduce the liquid slightly.
Nutella is very sweet on its own, so I blend it with softened cream cheese to cut the sweetness and add a silky, tangy note. I stuffed the toast with this Nutella–cream cheese mixture and layered sliced strawberries between the slices — a combination that brightens and balances the rich chocolate-hazelnut flavor.
Love Nutella? Try other Nutella ideas on the blog for more inspiration.
Method
Whisk together milk, heavy cream and eggs in a bowl.
Add sugar and a pinch of salt, whisking until smooth. Set the custard aside.
On a plate, combine granulated sugar and cinnamon; set aside for coating.
In another bowl, beat Nutella with softened cream cheese until smooth to make the filling.
Heat a griddle or skillet over medium heat and melt a little butter to coat the surface.
Dip each thick slice of bread into the custard, turning to coat both sides, then place it on the hot griddle.
Cook until both sides are golden brown, flipping once.
Remove the bread from the pan and immediately dip it into the cinnamon-sugar mixture to coat both sides. Repeat with the next slice.
Spread 2–3 teaspoons of the Nutella filling on one slice, top with sliced strawberries, and sandwich with another coated slice. Continue until all custard and bread are used.
Slice the stuffed French toast and serve with extra strawberries and maple syrup.
Notes:
- Use any thick-sliced bread you prefer — brioche, challah, sourdough or whole wheat all work well. Thick slices hold the filling best.
- Adjust the egg quantity to taste. For a richer, more traditional custard, use up to 4 eggs and reduce the milk/cream slightly.
Nutella French Toast
Ingredients
- 8 thick slices of bread (any kind)
Cinnamon sugar mix
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Custard
- 2 large eggs
- 2 tablespoons granulated sugar
- ½ cup + 3–4 tablespoons milk
- ½ cup heavy cream or half-and-half
- Pinch of salt
Stuffing
- ⅔ cup Nutella
- 4 oz cream cheese, softened
15–20 strawberries, sliced
Instructions
- Whisk together milk, heavy cream and eggs in a bowl.
- Add sugar and a pinch of salt; whisk until combined. Set aside the custard.
- Combine sugar and cinnamon on a plate and set aside.
- Mix Nutella and softened cream cheese until smooth; set aside.
- Heat a griddle or skillet over medium heat and melt a little butter.
- Dip each bread slice in the custard on both sides, then cook on the griddle until golden brown on both sides.
- Immediately dip the cooked slices in the cinnamon-sugar to coat both sides.
- Spread 2–3 teaspoons of the Nutella filling on one slice, top with sliced strawberries, and close with another coated slice. Repeat with remaining bread.
- Cut into portions and serve with extra strawberries and maple syrup.
Nutrition
Calories: 730 kcal; Carbohydrates: 77 g; Protein: 14 g; Fat: 40 g; Sugar: 47 g. (Approximate)
Nutella French Toast
