Stuffed Brioche Milk Chocolate Toast (Print Version)

Rich brioche stuffed with milk chocolate, soaked in custard, then pan-fried for a luscious sweet breakfast.

# What You’ll Need:

→ Chocolate Ganache Filling

01 - 120 g high-quality milk chocolate, chopped
02 - 60 ml heavy cream
03 - 0.5 tsp vanilla extract (optional)

→ French Toast

04 - 8 thick slices brioche bread (approximately 2.5 cm per slice)
05 - 3 large eggs
06 - 180 ml whole milk
07 - 60 ml heavy cream
08 - 1 tbsp granulated sugar
09 - 0.5 tsp ground cinnamon
10 - 1 tsp vanilla extract
11 - Pinch of salt
12 - 2 tbsp unsalted butter, for frying

→ For Serving (Optional)

13 - Fresh strawberries or banana slices
14 - Maple syrup or powdered sugar

# How to Make It:

01 - Place chopped milk chocolate in a heatproof bowl. Heat cream to just simmering and pour over the chocolate. Let stand for 1 minute, then stir until completely smooth. Fold in vanilla extract if using. Allow ganache to cool and thicken for 10–15 minutes before using.
02 - Using a sharp knife, cut a pocket into each slice of brioche, ensuring you do not cut through. Fill each pocket with about 1 tablespoon chocolate ganache, taking care to gently press the bread to enclose the filling.
03 - In a shallow dish, whisk together eggs, milk, heavy cream, sugar, ground cinnamon, vanilla extract, and a pinch of salt until mixture is well combined.
04 - Dip each filled brioche slice into the egg mixture, allowing both sides to absorb custard for approximately 20 seconds per side, ensuring even saturation without oversoaking.
05 - Melt 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Add soaked brioche slices in batches as needed. Cook for 3–4 minutes per side until golden brown and custard is set. Add additional butter as necessary between batches.
06 - Serve hot, garnished with fresh strawberries or banana slices and a drizzle of maple syrup or a dusting of powdered sugar as desired.

# Additional Tips::

01 -
  • Perfect for chocolate lovers every bite has melty ganache in the middle
  • Uses everyday ingredients and comes together in about half an hour
  • Great make-ahead potential prep the chocolate and stuff the bread in advance
  • Always a crowd-pleaser on holidays or lazy weekends
02 -
  • This dish is high in comfort and energy from chocolate and eggs
  • Stuffed French toast is best served warm so the filling stays melty
  • Leftovers can be gently reheated or even chilled for a different treat
03 -
  • Always use good quality chocolate as it makes a big difference in the ganache
  • Let the ganache cool and thicken before filling to prevent leaks during soaking
  • Take your time pan-frying do not rush flipping so both sides get evenly golden and crisp

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