Author Notes

This came from a family discussion about moderation (haha!) I think this is a great example of how having something that seems decadent (like egg soaked bread filled with Nutella and cooked in butter) in small proportions can still be a good breakfast. It's also absolutely melt-in-your-mouth delicious. - ShowFoodChef —ShowFoodChef

Test Kitchen Notes

Fantastic recipe! I love Nutella in any form so I knew I'd like this, but it was even better than I expected! I tried the recipe as written -- stuffing the Nutella into slits in the bread, and also tried slicing the bread thinner and sandwiching Nutella between two slices to see if I could get a better seal that way, I thought it might be difficult to seal the slits. I think it worked better with the slits though -- you don't need a perfect seal and the portion sizes were much more manageable. I found it useful to wiggle my fingers in the slits, to make a kind of pocket in the bread before stuffing it. I also reduced the cinnamon to 1 tsp since I'm not crazy about cinnamon, but I'm sure it would be good with more. It was really excellent, we loved it. Definitely going to make this instead of regular French toast from now on. - Arathi —The Editors