Nutella French Toast with Cinnamon Apples
Nutella French toast is the kind of breakfast that feels like dessert, but better. Thick brioche slices are stuffed with Nutella, soaked in a creamy custard royale, and cooked to golden perfection. With a side of buttery cinnamon apples, crunchy candied pecans, and a dollop of vanilla chantilly, you've got a dish that is drool-worthy like those you would get at a top-notch brunch.
Why I Love This
- It transforms a classic breakfast into a gourmet dessert-like experience.
- Every element-apples, pecans, chantilly-adds texture and balance.
- Nutella French toast is impressive yet surprisingly easy to put together.
Ingredient Overview
Here's what you'll need to make these Nutella French toasts:
- Brioche - Best to use bread that is a little bit older, so it soaks up the custard better.
- Nutella
- Cream, milk, sugar, cinnamon, and nutmeg - These create the royale custard base that keeps the toast creamy inside while golden outside.
- Apples, sugar, butter, cinnamon - For the cinnamon apples.
- Pecans, sugar, cinnamon, butter - For the crunchy pecans
- Cream, icing sugar, vanilla - For the vanilla chantilly.
Step-by-Step Instructions
Step 1: Prep the Toast
The day before, spread Nutella generously between brioche slices and sandwich them. Trim crusts, cut into squares, then halves. Wrap and leave at room temperature overnight.
Step 2: Make the Royale
Whisk together cream, milk, sugar, cinnamon, and nutmeg. Cover and refrigerate until ready to use.
Step 3: Cook the Cinnamon Apples
Melt butter with sugar and cinnamon, then add cubed apples. Cook until tender (about 5 minutes). Cool and refrigerate.
Step 4: Prepare Candied Pecans
Cook sugar, water, cinnamon, and butter until bubbling. Add pecans and stir until coated and crystallized. Spread on a tray to cool, then crush half for garnish.
Step 5: Whip the Chantilly
Beat cream, icing sugar, and vanilla until stiff peaks form. Refrigerate until serving.
Step 6: Cook the Nutella French Toast
Dip brioche sandwiches briefly in the royale. Cook in a skillet sprayed with cooking spray, browning all sides evenly. Spread Nutella on the cut side, sprinkle with crushed pecans, and plate with apples and chantilly.
Pro Tips / Expert Advice
💡 Baker's Tips
- Use day-old brioche, as fresh bread can be too soft.
- Keep the royale custard chilled until ready to dip.
- Cook over medium heat to avoid burning the sugar in the coating.
Common Mistakes to Avoid
- Don't over-soak the bread, as it can fall apart in the skillet.
- Also make sure to trim the crusts, since this makes the pieces harder to cook evenly.
How to Make It Extra Gourmet
- Swap Nutella with pistachio paste and pecans with pistachios for a more trendy flavor profile.
- Add a splash of dark rum to the cinnamon apples for depth.
- Drizzle salted caramel over the plated toast for decoration.
Variations & Substitutions
- Try challah bread if you can't find brioche.
- Replace pecans with walnuts or almonds.
- Use pears instead of apples for a seasonal spin.
Storage & Freezing Info
- Best enjoyed immediately, but leftovers keep in the fridge for up to 2 days.
- Reheat in a skillet over medium heat for best texture (avoid microwaving).
- Candied pecans can be stored at room temperature for up to a week.
Ingredients
Toast
- 8 slices brioche
- 4 tablespoons Nutella
Royale
- 1 cup heavy cream 250ml
- ⅓ cup milk 80ml
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup granulated sugar 75g
Cinnamon Apples
- 2 apples peeled, cored, cut into 1-inch cubes
- 1 tablespoon sugar 12g
- 1 teaspoon cinnamon
- 1½ tablespoons unsalted butter 20g
Candied Pecans
- ½ cup granulated sugar 115g
- 2 tablespoons water 30ml
- ½ teaspoon cinnamon
- 1 tablespoon unsalted butter 15g
- 1⅓ cups pecans 160g
Vanilla Chantilly
- ⅔ cup heavy cream 150g
- ½ cup powdered sugar 50g
- ½ teaspoon vanilla paste
Instructions
French Toast
- On the day before, spread a generous amount of Nutella in the slices and sandwich them together.
- Cut the crust to make a square, then cut the square in half.
- Wrap them with cling film and leave at room temperature.
Royale
- Mix all the ingredients, cover and leave in the fridge until it's time to use.
Cinnamon Apples
- Add the sugar, cinnamon and butter to a small sauce pan, and wait until the butter is melted and the mixture is bubbling.
- Then add the apples and cook until tender, 5 minutes.
- Remove from heat, transfer to a small container, cover and leave in the fridge until ready to use.
Candied Pecans
- Add the sugar, water, cinnamon and butter to a sauce pan and bring the mixture to a boil.
- Add the pecans and continue cooking until the water has evaporated and the pecans are coated with a sugary mixture, about 7 minutes.
- Transfer to a tray, separating the nuts (not by hand, it's hot!!).
- Crush half of the pecans and keep the remaining ones for garnish.
- Keep them in a small container at room temperature until ready to use.
Vanilla Chantilly
- Mix all the ingredients in a small bowl and whip with a hand mixer or whisk until hard peaks form. Leave in the fridge until ready to use.
To finish the French Toasts
- Bring a skillet to medium heat.
- Soak briefly the bread pieces in the Royale.
- Spray the skillet with cooking spray then put the bread, cooking one side at a time. Keep an eye so it doesn't burn.
- Once cooked on all sides, spread Nutella on the diagonal side (where you made the first cut) then sprinkle crushed pecans on top of it. Arrange them on a plate.
- Warm the cinnamon apples for 30 seconds on the microwave, put them next to the toast and garnish with a quenelle or scoop of the vanilla chantilly.
FAQ Section
Can I make Nutella French toast ahead of time?
Yes. Assemble the brioche sandwiches the night before, then dip and cook the next morning.
What bread works best for French toast?
Brioche is ideal, but challah or Texas toast are good alternatives.
Can I freeze Nutella French toast?
Yes, freeze after cooking. Reheat in the oven at 350°F for 10-12 minutes.
