Nutella French Toast - Food Gypsy

Nutella French Toast

Published On February 4, 2014 | By Gypsy | All Recipes, Breakfast, Featured

Nothing says love quite like Nutella.   Gooey and sweet, filled with chocolate – hazelnut flavour,  Nutella French Toast warms heart and soul on a cold winter’s morning.

In our house a spoonful of Nuella is synonymous with kisses, hugs and reward.   It has soothed many a boo-boo and quelled occasional heartbreak over devastating disappointment in life:  like broken Bardie dolls and lost puzzle pieces.  It’s stress relief in a jar, and such fun to cook and bake with.

Nutella French Toast is rich and sweet, I don’t know how one person could finish a whole one all by themselves, so it makes the perfect plate to share.  Two full sandwiches, served with fruit could easily feed four.  Unless of course you have a notorious sweet tooth, and on that I reserve judgement.  Hey, we eat Nutella with a spoon… for breakfast.  Who are we to judge?!

 Nutella French Toast 2 - Food Gypsy

Nutella French Toast

Prep time: 20 minutes
Cooking time: 10 – 12 minutes

4 slices of bread
1/2 cup Nutella
2 large eggs
2 tablespoons heavy cream
dash of vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter (for cooking)
1 cup fruit (berries, peaches), cut
2 tablespoon sugar
1 tablespoon water
2 teaspoons butter
Powdered sugar for serving (optional)


1. Spread a liberal amount of Nutella over 2 slices of bread. Top each with the remaining bread, to make a sandwich and reserve.

2. In a bowl, combine egg, cream, vanilla, cinnamon and salt and whisk. Then pour into a shallow pie pan. Dredge each sandwich in the egg mixture, and soak for about two minutes per side and reserve.

3. While soaking, prepare your fruit, either fresh and macerated with a touch of sugar & a squeeze of lemon, served at room temperature or cooked (as shown above). To cook your fruit start with a small pan; combine sugar and water and allow to come to a boil over medium-high heat and reduce by about a third. Melt butter into simple syrup, once melted add cut fruit and lightly cook for about three minutes over medium heat, the reserve warm.

4. Heat large skillet over medium heat, add 1 tablespoon of butter and swirl to coat. Add your egg soaked sandwich to the pan in a single layer, taking care not to crowd the pan. Cook for 3 – 4 minutes covered over medium to medium-low heat, until light golden brown. Flip and cook the other side in the same manner. Add more butter as needed.

5. Transfer to a plate, dust with powdered sugar if desired, and top with fruit.  Serve, like now…

Enjoy.  Life is goooooooooooooooooooood.  

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About The Author

Recipe testing and blogging about food, wine and the art of great living from her home kitchen just outside Ottawa; Cori (Corinna) Horton is a food marketing consultant, cook and real food advocate sharing all things delicious - right here.

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