Pin it The smell of brioche toasting in butter takes me back to a tiny Paris kitchen where I learned that the line between breakfast and dessert is beautifully thin. I was attempting to make something impressive for a weekend brunch, half asleep and entirely optimistic. The brioche sat on the counter going slightly stale, which I now realize was actually perfect luck. That morning taught me that sometimes the most indulgent dishes start with very simple mistakes.
My sister was visiting from out of town and I promised her something worth waking up for. She watched me assemble the sandwiches, skepticism written all over her face, until the first sizzle hit the pan. That sound of chocolate hitting heat changed everything. She now requests this every single time she visits, and I happily oblige because watching someone take that first bite never gets old.
Ingredients
- 8 slices brioche bread: Brioche absorbs the custard beautifully while maintaining structure, though challah makes an excellent substitute
- 4 tbsp Nutella: Room temperature spreadability is key here so it doesnt tear the delicate bread
- 3 large eggs: Room temperature eggs incorporate more evenly into the custard mixture
- ¾ cup whole milk: The higher fat content creates that velvety restaurant texture you want
- ¼ cup heavy cream: This small addition makes all the difference in richness
- 1 tbsp granulated sugar: Just enough to enhance the natural sweetness without overpowering
- 1 tsp vanilla extract: Pure vanilla extract worth every penny for the depth it adds
- ¼ tsp ground cinnamon: Optional but highly recommended for that cozy breakfast spice note
- Pinch of salt: Crucial for balancing all the sweetness and making flavors pop
- 2 tbsp unsalted butter: Unsalted lets you control exactly how much salt goes into the dish
- Powdered sugar: The snow white dusting makes everything look professionally finished
- Fresh berries: Tart berries cut through all that rich sweetness beautifully
- Maple syrup or extra Nutella: Because more is sometimes exactly what you need
Instructions
- Assemble the chocolate sandwiches:
- Spread one tablespoon of Nutella on four slices, going all the way to the edges, then top with remaining slices. Press down gently so they hold together during dipping.
- Prepare the custard:
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon and salt in a shallow bowl until the mixture is completely smooth and no streaks remain.
- Heat the pan:
- Melt one tablespoon butter in a large nonstick skillet over medium heat until it foams slightly and coats the bottom evenly.
- Dip the sandwiches:
- Quickly dip both sides of each sandwich into the custard, counting to three per side. You want them soaked but not falling apart saturated.
- Cook to golden perfection:
- Cook for two to three minutes on the first side until deep golden brown, then flip carefully and cook another two to three minutes. Add more butter between batches if needed.
- Serve immediately:
- Transfer to plates, dust generously with powdered sugar, scatter fresh berries on top, and drizzle with maple syrup or warmed Nutella.
Pin it This recipe has become my go to for unexpected guests and lazy Sunday mornings alike. Something about the combination of warm chocolate and buttery bread makes conversations flow easier and mornings feel more celebratory. Even the most skeptical breakfast eaters find themselves going back for seconds.
Making It Your Own
Thin banana slices inside the sandwich add a lovely fruity creaminess that pairs surprisingly well with the chocolate hazelnut flavor. I discovered this addition on a morning when I had overripe bananas sitting on the counter. Sometimes the best modifications come from simple ingredients that need using up.
The Bread Matters
Brioche is ideal because its high egg and butter content creates this incredibly tender crumb that still stands up to dipping. When I could not find brioche during my early attempts I used whatever was available and the results were disappointingly soggy. The right bread transforms this entirely.
Timing Your Brunch
These sandwiches are best served the moment they come out of the pan while that chocolate center is still molten and irresistible. I learned this the hard way when trying to batch cook for a large group. Do everything in advance if you must but cook them last.
- Have all your garnishes ready before you start cooking anything
- Warm your plates in the oven so everything stays hot longer
- Cut sandwiches diagonally before serving for easier eating
Pin it Some recipes are meant to be savored slowly and this is absolutely one of them. Every bite should be enjoyed with good coffee and even better company.
Common Questions
- → Can I prepare this ahead of time?
While best enjoyed fresh, you can assemble the Nutella sandwiches and keep them refrigerated overnight. Dip in custard just before cooking for the best texture and to prevent sogginess.
- → What bread works best if I don't have brioche?
Challah is an excellent substitute with similar texture and sweetness. Soft white bread or thick-cut Texas toast also works well—just avoid using overly dense or dry varieties.
- → How do I prevent the Nutella from leaking?
Spread Nutella to the edges but leave a small border. Press the sandwich slices firmly together before dipping. Handle gently when transferring to the pan to keep the filling contained.
- → Can I freeze leftovers?
Cooked portions freeze well for up to 2 months. Wrap individually in plastic and foil. Reheat in a toaster oven at 350°F for 8-10 minutes to restore crispiness.
- → What toppings complement this dish?
Fresh berries like strawberries or raspberries add bright contrast. Whipped cream, sliced bananas, or extra warm Nutella drizzle enhance the indulgent factor. A touch of sea salt highlights the chocolate flavors.
- → Is there a way to make this lighter?
Use reduced-fat milk instead of cream, decrease the butter slightly, and opt for thinner bread slices. Serving with fresh fruit instead of syrup also reduces the overall sweetness.