This decadent Stuffed French Toast is made with thick slices of challah bread that are filled with Nutella, dipped in the most wonderful custard, then fried to perfection and dusted with powdered sugar.
Weekends and special occasions call for indulgent breakfasts! Some of our other favorites are this Crepes Recipe, Eggs Benedict with Hollandaise Sauce, Delicious Cinnamon Roll Pancakes Recipe, and Easy Churro Waffles.
Stuffed French Toast
There is something immensely satisfying about taking a loaf of stale bread and giving it new life by dipping it in a custardy egg mixture and frying it up in a little butter. But this stuffed French toast takes it to the next level of goodness by adding a layer of warm, molten Nutella in the center.
This is the kind of “fancy” breakfast food you might expect to order at a nice restaurant for brunch while on vacation. It’s the perfect way to surprise the special people in your life and bring a smile to their faces.
What you need to make stuffed French toast
The ingredient list is simple and straightforward for this Nutella stuffed French toast. But just like in my Secret Ingredient French Toast Recipe, it’s the vanilla added to the soaking custard that makes all the difference in really fabulous French toast.
- Eggs: large eggs are beaten to create the mixture that soaks and softens the bread.
- Milk: thins and lightens the custard to make it creamy.
- Cinnamon: a little ground cinnamon adds fantastic flavor.
- Vanilla: the secret ingredient that should be included in every French toast recipe!
- Butter: used to fry the French toast for a wonderful buttery crust.
- Bread: thick slices of day old challah bread makes the best French toast, but brioche bread, Texas toast or French bread also work.
- Nutella: this chocolate hazelnut spread is basically breakfast magic and makes everything more delicious.
- Powdered sugar: for dusting over the finished slices of stuffed French toast.
- Fresh fruit: sliced strawberries or bananas are especially good choices.
- Syrup: a drizzle of maple or caramel syrup really take this stuffed French toast over the top.
How to make stuffed French toast
- Make the custard: In a medium size bowl or shallow dish, add the eggs, milk, cinnamon, and vanilla, and whisk together until smooth.
- Assemble stuffed French toast: Spread one slice of bread with a nice even layer of Nutella then top with a second slice of bread to create a sandwich. Set aside for now.
- Heat the skillet: You want the surface of your griddle or skillet to be nice and hot. Add the butter so it can melt.
- Cook the French toast: Once the butter has melted and pan is hot, dip each piece of Nutella-stuffed bread into the custard, flipping it to coat both sides for just a few seconds. Place in the melted butter and fry until golden brown. Flip and repeat on the other side.
- Serve warm: Dust the finished stuffed French toast with powdered sugar, then top with your favorite toppings and enjoy!
Tips for making stuffed French Toast
- Use stale bread. It soaks up the custard better than really fresh bread and has a better texture when fried.
- Don’t spread the Nutella right to the edge. Leave a little border so it doesn’t ooze out while the French toast is cooking.
- Be careful not to soak the bread too long or it will be soggy and won’t cook through. Dredging it for just a couple of seconds on each side is plenty.
- I like to use whole milk but half and half or heavy cream can be substituted.
More French toast recipes
- Caramel Apple French Toast Casserole
- Crème Brûlée French Toast
- Cinnamon Baked French Toast
- Almond Crusted French Toast with Roasted Strawberry Syrup
- Overnight Cinnamon Apple French Toast Casserole
- Overnight Caramel Banana French Toast with Caramel Syrup
Stuffed French Toast
- 4 large eggs
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 8 thick slices challah bread or other rich, eggy bread like brioche
- 1/3 cup Nutella
- 3 tablespoons butter
- Powdered sugar, for dusting
Whisk the eggs, milk, vanilla, and cinnamon in a medium bowl until combined.
Spread a slice of bread with nutella (about 1-2 tablespoons). Top with another slice of bread, sandwiching them together. Repeat until all of the bread and Nutella have been used.
Melt butter in a skillet over medium-high heat. When melted, dip each sandwich into the egg wash to coat both sides. Carefully lay each sandwich in the hot butter.
Cook until browned on both sides, flipping partway through. Transfer to a plate and dust with powdered sugar. Serve with fruit, whipped cream, or syrup.