Nutella French Toast

Ingredients

• 4 slicesbread, such as sourdough
• 1egg
• 60 ml (¼ cup)milk, such as almond milk
• 3–4 tbspNutella
• ½ tspvanilla extract
• 1 pinchsalt
• as neededcoconut oil, another preferred frying oil or butter
• to tastestrawberries and cacao powder or icing sugar, to garnish

Instructions

1. 1

   Mix the custard

   In a deep bowl, whisk together the egg, milk, vanilla extract and salt.

2. 2

   Spread the Nutella

   Spread about 1 tablespoon or less of Nutella over each of the 4 bread slices. Adjust the amount to suit the sweetness you like and the size of your bread.

3. 3

   Make sandwiches

   Pair the slices to make 2 sandwiches, with the Nutella on the inside.

4. 4

   Soak the bread

   Dip each sandwich into the egg mixture, one at a time. Leave it for 1–2 minutes on each side so the bread absorbs the mixture, coating it without making it too soggy. Repeat with the second sandwich.

5. 5

   Fry until golden

   Heat 1–2 teaspoons of oil in a frying pan or skillet over medium heat. Add the soaked sandwiches and fry for a few minutes on each side, until golden brown.

6. 6

   Garnish and serve

   Slice the sandwiches in half to reveal the melted Nutella. Dust with cacao powder or icing sugar, garnish with strawberries and serve.

What is Nutella French toast?

French toast is bread dipped in an egg-and-milk mixture and cooked in a pan; this version sandwiches Nutella between the slices before soaking and frying. It draws on the familiar American-style sweet breakfast, adding a chocolate-hazelnut centre to the classic eggy toast.

The method keeps the filling inside while the outside turns golden. Strawberries add a fresh, fruity contrast when served on top or alongside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 10g protein, 49g carbs, 17g fat.

The bread provides most of the carbohydrates, while Nutella and the frying fat account for much of the fat; the egg and bread contribute protein. Serve with extra strawberries or other fresh fruit to add a fresh side to the plate.

Choose the bread

Sourdough: its sturdy slices can hold the filling and custard without falling apart easily. If your slices are especially thin or delicate, handle the sandwiches gently when dipping and turning.

Get the soaking right

Brief dip: 1–2 minutes on each side gives the bread time to take up the egg mixture. Aim for an even coating rather than bread that feels saturated or is difficult to lift.

Cook to a golden finish

Medium heat: this gives the outside time to brown while the filling warms. Fry for a few minutes on each side, watching the colour and turning when the underside is golden.

Serve while warm

Fresh fruit: add the strawberries just before serving for a bright contrast to the sweet filling. A light dusting of cacao powder or icing sugar provides the final finish.

Make it a balanced breakfast

Pairing: serve with extra fresh strawberries or other fruit for a fresh side. The bread supplies most of the carbohydrates, while the egg and Nutella contribute protein and fat.

Recipe notes & tips

• Whisk the custard until the egg and milk are evenly combined.
• Spread Nutella close to the edges, but avoid overfilling the sandwiches.
• Dip one sandwich at a time so you can control how much custard it absorbs.
• Use medium heat and turn the sandwiches carefully to keep the filling enclosed.
• Slice just before serving so the warm centre is revealed at the table.

Variations

• Use another bread: choose a sturdy sliced loaf if you do not have sourdough.
• Try dairy milk: replace the almond milk with the same quantity of another milk.
• Add banana: serve sliced banana with the strawberries.
• Change the frying fat: use butter or your preferred cooking oil instead of coconut oil.
• Choose the finish: use cacao powder or icing sugar, according to your preference.

Common mistakes to avoid

• Overfilling the bread: too much Nutella can squeeze out while frying; use about 1 tablespoon or less per slice.
• Soaking for too long: saturated bread can be hard to handle; stick to 1–2 minutes per side.
• Using high heat: the outside may brown too quickly; cook over medium heat.
• Turning carelessly: the filling may escape; flip each sandwich gently with a spatula.
• Garnishing too early: the topping can lose its fresh look; add strawberries and the dusting just before serving.

How to store

These sandwiches are best eaten straight after cooking. If needed, refrigerate leftovers in a covered container and reheat in a frying pan over low to medium heat until warmed through; add fresh strawberries after reheating.

Frequently asked questions