Drew Swantak

Nutella-Stuffed French Toast Recipe

Total Time:  35 minutes
Yield:  4 servings


  • 1/3 cup Nutella
  • 1/2 cup cream cheese, at room temperature
  • 1 large loaf challah bread
  • 6 large eggs
  • 1 cup whole milk
  • 2 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 ½ cups crushed Frosted Flakes cereal
  • 1 cup crushed hazelnuts
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • Powdered sugar and maple syrup for serving (optional)


  • In a medium bowl, mix together the Nutella and cream cheese until combined. Transfer the mixture into a resealable plastic bag. Snip off a small corner of the bag.
  • Cut bread into 2-inch slices (you should have 4 slices, not including the end pieces). With a serrated knife, make an incision from the top of each slice, about 3/4 of the way through to make a pocket for the filling.
  • Using the resealable bag as a pastry bag, stuff each slice of bread with about 1/4 cup of the Nutella mixture. Refrigerate the stuffed slices while you prepare the batter and breading.
  • Combine eggs, milk, sugar, cinnamon, vanilla, and nutmeg in a wide, shallow bowl and whisk until light and frothy.
  • On a rimmed baking sheet, combine Frosted Flakes and hazelnuts.
  • Soak the bread slices in the egg batter for about 30 seconds on each side. Let excess batter drip off; transfer to the cereal/nut mixture and coat well.
  • Heat a griddle or large skillet over medium-low. Add butter and oil. When the butter is melted and foamy, swirl the pan to combine, and add bread slices. Cook each side for 4-5 minutes or until golden brown.
  • Remove from skillet and serve immediately with a sprinkle of powdered sugar and warm syrup.
Drew Swantak