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Strawberry & Nutella Stuffed French Toast

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 10 servings


  • 1 loaf Rhodes White Bread risen, baked, and cut into 1-inch thick slices (about 10 slices)
  • fresh strawberries hulled and sliced (tip: use an egg slicer to safely cut even pieces)
  • Nutella chocolate hazelnut spread
  • 3 eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • dash salt, optional


  • Spread Nutella across one slice of bread. Place a few pieces of sliced strawberries on one half.
  • Fold the bread over the strawberries and crimp the edges with a fork to hide the Nutella and strawberries inside. Repeat with the remaining slices of bread.
  • Whisk the eggs, milk, vanilla, and cinnamon together on a large plate. You can add a dash of salt to help break up the egg membranes, if needed.
  • Dip each stuffed piece of bread in the egg mixture coating both sides. Cook both sides on a medium-hot griddle (or in a large sauté pan), that has been coated in cooking spray, until golden brown and dry to the touch (so you know the egg mixture has cooked thoroughly).
  • Serve as is, dusted with powdered sugar, or smothered in syrup. Then dig in! Enjoy!


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