11 Delicious Hazelnut French Toast Recipes

Ever find yourself craving something sweet, nutty, and utterly indulgent for breakfast? Look no further! Our roundup of 11 Delicious Hazelnut French Toast Recipes is here to transform your mornings into a gourmet experience. From classic twists to innovative creations, each recipe promises a perfect blend of crispy, creamy, and hazelnutty goodness. Dive in and discover your next favorite breakfast masterpiece!

Classic Hazelnut French Toast

Mornings in my house are a whirlwind of activity, but there’s one dish that always slows us down just enough to enjoy the start of the day: Classic Hazelnut French Toast. It’s a recipe that feels like a warm hug, with its rich, nutty flavors and that perfect golden crisp. I remember the first time I made it, thinking it was too fancy for a weekday breakfast, but oh, how wrong I was!

Ingredients

• 4 thick slices of brioche bread (because, let’s be honest, it makes all the difference)
• 2 large eggs (farm-fresh if you can swing it)
• A splash of whole milk (about 1/4 cup)
• A generous drizzle of hazelnut syrup (around 2 tbsp, but who’s measuring?)
• A pinch of salt (to balance the sweetness)
• A couple of tablespoons of unsalted butter (for that golden fry)
• A handful of chopped hazelnuts (for that crunch)

Instructions

1. In a shallow bowl, whisk together the eggs, milk, hazelnut syrup, and salt until well combined. Tip: Letting this mixture sit for a minute helps the flavors meld.
2. Heat a large non-stick skillet over medium heat and melt a tablespoon of butter. Tip: The butter should foam but not brown; that’s your cue it’s ready.
3. Dip each slice of brioche into the egg mixture, letting it soak for about 10 seconds per side. You want it fully coated but not falling apart.
4. Place the soaked bread in the skillet and cook for 2-3 minutes on each side, until golden brown and slightly crispy. Tip: Don’t rush the flip; patience gives you that perfect crust.
5. Repeat with the remaining slices, adding more butter to the skillet as needed.
6. Sprinkle the chopped hazelnuts over the top right after plating, so they stick to the warm syrup.

Right out of the skillet, this French toast is a masterpiece of textures—crispy edges giving way to a soft, custardy center, all wrapped up in the cozy flavor of hazelnuts. Try serving it with a dollop of whipped cream and a few fresh berries for a breakfast that feels downright decadent.

Chocolate Hazelnut Stuffed French Toast

Oh my, do I have a treat for you today! Imagine waking up to the aroma of sweet, buttery French toast, but with a surprise inside that makes it even more irresistible. That’s right, we’re stuffing it with chocolate hazelnut spread for that extra oomph. I stumbled upon this idea one lazy Sunday when my sweet tooth just wouldn’t quit, and let me tell you, it’s been a game-changer for my brunch game ever since.

Ingredients

• 4 thick slices of brioche bread (because we’re fancy like that)
• 1/2 cup of chocolate hazelnut spread (go for the good stuff)
• 2 large eggs
• 1/2 cup of whole milk (a splash more if you like it custardy)
• 1 tsp vanilla extract (the real deal, please)
• A pinch of salt (to balance the sweetness)
• 2 tbsp unsalted butter (for that golden crisp)
• Powdered sugar and fresh berries for serving (optional, but highly recommended)

Instructions

1. Start by spreading a generous layer of chocolate hazelnut spread between two slices of brioche to make a sandwich. Repeat with the remaining slices.
2. In a shallow dish, whisk together the eggs, milk, vanilla extract, and that pinch of salt until well combined.
3. Heat a large non-stick skillet over medium heat and melt a tablespoon of butter until it’s just beginning to foam.
4. Dip each sandwich into the egg mixture, letting it soak for about 30 seconds per side. You want it fully coated but not falling apart.
5. Transfer the soaked sandwiches to the skillet and cook for about 3-4 minutes on each side, or until they’re golden brown and crispy. Tip: Don’t rush this part; medium heat ensures the inside gets warm without burning the outside.
6. Add the remaining butter to the skillet as needed between batches to prevent sticking and add flavor.
7. Once all sandwiches are cooked, let them rest for a minute before slicing. This helps the filling set a bit so it doesn’t ooze out immediately.
8. Dust with powdered sugar and serve with fresh berries on the side for a pop of color and freshness.

Zesty and rich, this French toast is a decadent twist on the classic, with the chocolate hazelnut filling turning each bite into a creamy, dreamy experience. Try serving it with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent touch. Trust me, it’s the kind of breakfast that turns an ordinary morning into something special.

Banana Hazelnut French Toast Roll-Ups

Just when you think French toast can’t get any better, here comes a twist that’ll make your mornings unforgettable. I stumbled upon this idea one lazy Sunday when my bananas were too ripe for my liking, and my love for hazelnut spread turned it into a breakfast revelation.

Ingredients

• 4 slices of sandwich bread (the softer, the better)
• A couple of ripe bananas
• About 1/2 cup of hazelnut spread (because who measures happiness?)
• 2 eggs (farm-fresh if you can swing it)
• A splash of milk (any kind you like)
• A teaspoon of vanilla extract (the good stuff)
• A pinch of cinnamon (for that warm hug flavor)
• A tablespoon of butter (for frying)
• Powdered sugar (for that snowy finish)

Instructions

1. First, flatten each bread slice with a rolling pin. No rolling pin? A sturdy cup works in a pinch.
2. Spread a generous layer of hazelnut spread on each slice, then top with banana slices. Leave a tiny border to prevent oozing.
3. Roll them up tightly. If they’re being stubborn, a dab of hazelnut spread at the edge can act as glue.
4. Whisk together eggs, milk, vanilla, and cinnamon in a shallow dish. This is your dunking station.
5. Heat butter in a skillet over medium heat until it’s just beginning to bubble. That’s your cue it’s ready.
6. Dip each roll-up in the egg mixture, letting it soak for a few seconds on each side. Don’t overdo it, or they’ll get soggy.
7. Fry the roll-ups until golden brown, about 2 minutes per side. Keep an eye on them; they brown fast.
8. Dust with powdered sugar right before serving. It’s not just for looks; it adds a sweet little crunch.

What you get is a crispy outside with a gooey, banana-hazelnut center that’s downright addictive. Serve them with a side of fresh berries or a drizzle of maple syrup for an extra decadent touch.

Hazelnut Crunch French Toast

Oh, the joy of waking up to the aroma of hazelnut and cinnamon wafting through the house! That’s exactly what happened last Sunday when I decided to whip up this Hazelnut Crunch French Toast. It’s my twist on the classic, adding a nutty crunch that turns breakfast into a celebration.

Ingredients

• 4 thick slices of brioche bread (because let’s be honest, it makes the best French toast)
• 2 large eggs (farm-fresh if you can get them)
• A splash of whole milk (about 1/4 cup)
• A couple of tablespoons of hazelnut spread (because more is always better)
• A teaspoon of vanilla extract (the good stuff)
• A pinch of cinnamon (for that warm spice kick)
• A handful of crushed hazelnuts (for that irresistible crunch)
• A tablespoon of butter (for frying, and let’s not skimp)
• Maple syrup, for serving (because it’s not French toast without it)

Instructions

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
2. Heat a large non-stick skillet over medium heat and melt the butter, swirling to coat the pan.
3. Dip each slice of brioche into the egg mixture, letting it soak for about 30 seconds per side. Tip: Don’t let it sit too long, or it’ll get soggy.
4. Place the soaked bread in the skillet and cook for 2-3 minutes on each side, until golden brown and slightly crispy.
5. Spread a generous layer of hazelnut spread on one side of each slice while still warm. Tip: Doing this now helps the spread melt slightly, making it even more delicious.
6. Sprinkle the crushed hazelnuts over the hazelnut spread, pressing lightly to adhere. Tip: Toast the hazelnuts beforehand for an extra layer of flavor.
7. Serve immediately, drizzled with maple syrup. The contrast of the creamy hazelnut spread, crunchy nuts, and soft, eggy bread is nothing short of magical.

Unbelievably good, this Hazelnut Crunch French Toast is a game-changer for lazy weekend brunches. The hazelnut adds a depth of flavor that pairs beautifully with the sweetness of the maple syrup, and the texture? Absolutely divine. Try serving it with a side of fresh berries for a pop of color and freshness.

Berry and Hazelnut French Toast Casserole

Yesterday, I stumbled upon the most delightful breakfast idea that’s perfect for those lazy weekend mornings when you want something special without too much fuss. It’s a Berry and Hazelnut French Toast Casserole that’s as easy to make as it is delicious, combining the tartness of fresh berries with the rich, nutty crunch of hazelnuts.

Ingredients

• A loaf of day-old brioche, torn into chunks (about 6 cups)
• A couple of cups of mixed berries (strawberries, blueberries, and raspberries work great)
• A handful of chopped hazelnuts (about 1/2 cup)
• 4 large eggs
• 2 cups of whole milk
• A splash of vanilla extract (about 1 tsp)
• A pinch of cinnamon (about 1/2 tsp)
• 1/2 cup of granulated sugar
• A dollop of butter for greasing the dish

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and sugar until well combined.
3. Add the brioche chunks to the bowl, gently tossing to ensure every piece is soaked in the egg mixture. Let it sit for 10 minutes to absorb.
4. Fold in the mixed berries and chopped hazelnuts, saving a small handful of each for topping.
5. Pour the mixture into the prepared baking dish and sprinkle the remaining berries and hazelnuts on top.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set.
7. Let it cool for a few minutes before serving. This resting time helps the casserole set perfectly.

Bursting with flavors and textures, this casserole is a dream with its crispy top and soft, custardy center. Serve it with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent touch.

Maple Hazelnut French Toast with Whipped Cream

Breakfast just got a whole lot sweeter with this Maple Hazelnut French Toast. I remember the first time I tried adding hazelnut spread to my French toast—it was a game-changer, and now it’s a weekend staple in my house.

Ingredients

• 4 thick slices of brioche bread (because it soaks up the custard like a dream)
• 2 large eggs
• 1/2 cup of whole milk (a splash more if you like it extra custardy)
• 1 tsp vanilla extract (the good stuff, please)
• A couple of tbsp of maple syrup (plus extra for drizzling)
• 2 tbsp hazelnut spread (go for the one with chunks of hazelnut for texture)
• A pinch of salt (to balance the sweetness)
• 1/2 cup heavy cream (for whipping)
• 1 tbsp powdered sugar (for the whipped cream)

Instructions

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, maple syrup, and a pinch of salt until well combined.
2. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
3. Dip each slice of brioche into the egg mixture, letting it soak for about 20 seconds per side. Tip: Don’t oversoak, or the bread might fall apart.
4. Cook the soaked bread in the skillet for 2-3 minutes on each side, or until golden brown and crispy. Tip: Keep the heat medium to avoid burning.
5. While the French toast is cooking, whip the heavy cream with powdered sugar until soft peaks form. Tip: Chill your bowl and whisk beforehand for the best results.
6. Spread a generous layer of hazelnut spread on each slice of French toast right after it comes off the skillet—the heat helps it melt beautifully.
7. Top with a dollop of whipped cream and an extra drizzle of maple syrup.

Velvety soft inside with a crispy edge, this French toast is a decadent treat. Serve it with a side of fresh berries for a pop of color and acidity, or go all out with a sprinkle of chopped hazelnuts on top for extra crunch.

Savory Hazelnut and Herb French Toast

Last weekend, I stumbled upon the most delightful twist on French toast during a lazy brunch experiment. Combining the earthy richness of hazelnuts with fresh herbs, this dish is a game-changer for anyone tired of the same old sweet versions.

Ingredients

• 4 thick slices of day-old bread (trust me, it soaks up the custard better)
• 2 large eggs
• A splash of whole milk, about 1/4 cup
• A handful of chopped hazelnuts, roughly 1/3 cup
• A couple of tablespoons of fresh herbs (I used thyme and rosemary, but feel free to mix it up)
• A pinch of salt
• 2 tablespoons of unsalted butter
• A drizzle of maple syrup for serving (optional, but highly recommended)

Instructions

1. In a shallow bowl, whisk together the eggs, milk, and a pinch of salt until fully combined.
2. Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter, swirling to coat the pan.
3. Dip each slice of bread into the egg mixture, letting it soak for about 10 seconds on each side for that perfect custardy interior.
4. Sprinkle one side of each soaked bread slice with chopped hazelnuts and herbs, pressing lightly to adhere.
5. Place the bread, nut-side down, in the skillet. Cook for 3-4 minutes until golden brown and crisp.
6. Flip the bread, add the remaining butter around the edges of the pan, and cook for another 3-4 minutes.
7. Serve hot with a drizzle of maple syrup for a sweet contrast to the savory flavors.

The hazelnuts add a wonderful crunch against the soft, eggy bread, while the herbs bring a fragrant freshness. Try topping it with a poached egg for an extra layer of richness.

Hazelnut French Toast with Caramelized Apples

Ah, there’s nothing quite like the smell of cinnamon and hazelnut wafting through the kitchen on a lazy weekend morning. I stumbled upon this Hazelnut French Toast with Caramelized Apples recipe during a brunch experiment, and it’s been a game-changer for my Sunday mornings. It’s the perfect blend of crunchy, sweet, and utterly indulgent.

Ingredients

• 4 thick slices of brioche bread (because let’s be real, brioche makes everything better)
• 2 large eggs
• A splash of whole milk (about 1/4 cup)
• 1/2 cup of hazelnut spread (go for the good stuff)
• A couple of apples, thinly sliced (I love Honeycrisp for their sweetness and crunch)
• 2 tbsp of unsalted butter (for that rich, golden crisp)
• 1/4 cup of brown sugar (for caramelizing those apples to perfection)
• A pinch of cinnamon (because it’s not fall, but we can pretend)

Instructions

1. In a shallow bowl, whisk together the eggs and milk until fully combined. This is your French toast batter base.
2. Heat a large skillet over medium heat and melt 1 tbsp of butter. Swirl it around to coat the pan evenly.
3. Dip each slice of brioche into the egg mixture, letting it soak for about 10 seconds on each side. You want it fully coated but not falling apart.
4. Place the soaked bread in the skillet and cook for 2-3 minutes on each side, or until golden brown and slightly crispy. Tip: Don’t overcrowd the pan; cook in batches if necessary.
5. While the French toast is cooking, in another skillet, melt the remaining butter and add the apple slices, brown sugar, and cinnamon. Cook over medium heat, stirring occasionally, until the apples are soft and the sugar has caramelized, about 5 minutes.
6. Spread a generous layer of hazelnut spread on each piece of French toast, then top with the caramelized apples.

Velvety hazelnut spread meets the crispiness of French toast and the soft, sweet apples in every bite. Serve it with a dollop of whipped cream or a drizzle of maple syrup for an extra decadent touch. Trust me, it’s the kind of breakfast that turns an ordinary morning into something special.

Pumpkin Spice Hazelnut French Toast

Breakfast just got a whole lot cozier with this Pumpkin Spice Hazelnut French Toast. I stumbled upon this recipe one chilly autumn morning when I was craving something sweet yet hearty, and let me tell you, it’s been a game-changer for my weekend brunches ever since.

Ingredients

• 4 thick slices of brioche bread (because, let’s be honest, it’s the best for French toast)
• 2 eggs (farm-fresh if you can swing it)
• 1/2 cup of milk (a splash more if you like it extra custardy)
• 1/4 cup of pumpkin puree (not pie filling, there’s a difference!)
• 1 tbsp of hazelnut spread (plus extra for drizzling, because why not?)
• 1 tsp of pumpkin spice (because it’s not fall without it)
• A pinch of salt (to balance the sweetness)
• 1 tbsp of butter (for that golden, crispy edge)
• Maple syrup and chopped hazelnuts for serving (trust me on this)

Instructions

1. In a mixing bowl, whisk together the eggs, milk, pumpkin puree, hazelnut spread, pumpkin spice, and salt until smooth. Tip: If your hazelnut spread is thick, warm it slightly to make mixing easier.
2. Heat a large non-stick skillet over medium heat and melt the butter, swirling to coat the pan. Tip: Keep an eye on the butter; you want it bubbly but not browned.
3. Dip each slice of brioche into the egg mixture, letting it soak for about 20 seconds per side. The bread should be saturated but not falling apart. Tip: Use a fork to handle the bread to avoid tearing.
4. Cook the soaked bread in the skillet for 2-3 minutes per side, until golden brown and slightly crispy at the edges.
5. Serve immediately with a drizzle of maple syrup, a dollop of hazelnut spread, and a sprinkle of chopped hazelnuts. For an extra indulgent twist, add a scoop of vanilla ice cream on the side.

Fluffy, rich, and packed with the warm flavors of fall, this French toast is a hug in breakfast form. The hazelnut adds a delightful crunch and depth that pairs perfectly with the creamy pumpkin custard. Try serving it with a side of crispy bacon for the ultimate sweet and salty combo.

Hazelnut and Cream Cheese Stuffed French Toast

Remember those lazy Sunday mornings when you crave something sweet but don’t want to spend hours in the kitchen? That’s exactly how this Hazelnut and Cream Cheese Stuffed French Toast came to be in my repertoire. It’s the perfect blend of indulgence and simplicity, making it a hit in my household.

Ingredients

• 4 thick slices of brioche bread (because, let’s be honest, it makes everything better)
• A generous 1/2 cup of cream cheese, softened (I sometimes sneak in a bit more, no judgment here)
• 1/4 cup of hazelnut spread (the kind you eat straight from the jar at midnight)
• 2 large eggs (farm-fresh if you can swing it)
• A splash of whole milk (about 1/4 cup)
• A teaspoon of vanilla extract (the good stuff)
• A pinch of salt (to balance the sweetness)
• A couple of tablespoons of butter (for that golden crispiness)
• Powdered sugar and fresh berries for serving (because we eat with our eyes first)

Instructions

1. In a small bowl, mix the cream cheese and hazelnut spread until smooth. This is your filling, so make sure it’s well combined.
2. Take each slice of brioche and make a pocket by cutting a slit horizontally, being careful not to cut all the way through. Stuff each pocket with the hazelnut cream cheese mixture.
3. In a shallow dish, whisk together the eggs, milk, vanilla extract, and that pinch of salt. Dip each stuffed slice into the egg mixture, letting it soak for about 30 seconds on each side for maximum flavor.
4. Heat a large skillet over medium heat and melt a tablespoon of butter. Cook the French toast for about 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the pan; cook in batches if necessary.
5. Repeat with the remaining slices, adding more butter to the skillet as needed. Serve hot, dusted with powdered sugar and topped with fresh berries.

Oh, the first bite is always the best—crispy on the outside, with a gooey, nutty center that’s just irresistible. Try drizzling a little extra hazelnut spread on top for the ultimate decadence, or serve with a side of crispy bacon for that sweet and salty combo we all love.

Gluten-Free Hazelnut French Toast

Zesty mornings call for something special, and this Gluten-Free Hazelnut French Toast is my go-to when I want to treat myself without the gluten guilt. It’s a recipe born out of a lazy Sunday experiment, and now it’s a staple in my breakfast rotation.

Ingredients

• 4 slices of your favorite gluten-free bread (I use a day-old loaf for better texture)
• 2 large eggs
• A splash of almond milk (about 1/4 cup)
• A couple of tablespoons of hazelnut spread (because more is always better)
• A pinch of cinnamon (for that warm, cozy flavor)
• A dab of butter (for frying, about 1 tbsp)
• A handful of crushed hazelnuts (for that irresistible crunch)

Instructions

1. In a shallow bowl, whisk together the eggs, almond milk, and cinnamon until well combined.
2. Heat a non-stick skillet over medium heat and add the butter, letting it melt and coat the pan evenly.
3. Dip each slice of bread into the egg mixture, ensuring both sides are well-coated but not soggy. Tip: Letting the bread sit for a few seconds on each side helps it absorb the mixture better.
4. Place the coated bread slices in the skillet and cook for about 2-3 minutes on each side, or until golden brown and slightly crispy. Tip: Don’t rush the cooking; medium heat ensures the inside gets cooked without burning the outside.
5. Once cooked, spread a generous amount of hazelnut spread on each slice and sprinkle with crushed hazelnuts. Tip: Warming the hazelnut spread for a few seconds makes it easier to spread.

Delightfully crispy on the outside with a soft, eggy center, this French toast is a dream with a drizzle of maple syrup or a side of fresh berries. It’s the perfect balance of nutty and sweet, making every bite a little celebration.

Conclusion

Hazelnut lovers, rejoice! This roundup offers a treasure trove of 11 scrumptious French toast recipes that’ll transform your breakfast into a gourmet experience. Whether you’re craving something classic or adventurous, there’s a recipe here for you. Don’t forget to whip up your favorite, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!