Can we all agree that brunch is not the time to exercise restraint? If it were, well then I would not be sure I’d want in on it. Because then there wouldn’t be an excuse to make these French Toast Sandwiches.
These French toast sandwiches are the brunch treat that instantly turns a lazy morning into something special. Made with mascarpone, chocolate-hazelnut spread, and custard-soaked bread, these French toast sandwiches feel both nostalgic and elevated. If you love decadent, travel-inspired breakfasts, these French toast sandwiches deliver in every bite.
Hazelnut Cocoa spread is good on or with everything, but add some mascarpone, and it’s perfectly balanced. This Hazelnut Cocoa French Toast Sandwiches recipe is the type of dish I’d serve for breakfast in bed or at a holiday brunch. Or just to celebrate the weekend.
Why You’ll Love This
These French toast sandwiches balance a crisp exterior with an ultra-creamy, chocolate-y center, so they hit every comfort note. The mascarpone filling adds a bakery-level richness that makes these French toast sandwiches feel weekend-worthy. Even better, these French toast sandwiches are simple enough for beginners yet impressive enough for entertaining.
French Toast Sandwiches Recipe Ingredients
The base of these French toast sandwiches starts with soft French bread that absorbs the custard perfectly. A mascarpone–chocolate-hazelnut mixture adds a silky sweetness that defines these French toast sandwiches. Finish with eggs, half-and-half, vanilla, and cinnamon to give these French toast sandwiches their classic golden crust.
How to Make This Recipe
Assemble the filling, spread it onto the bread, and let the custard soak in — that step ensures your French toast sandwiches cook evenly and stay moist. Fry the French toast sandwiches in butter until each side turns deeply golden and the centers heat through. Keep the cooked French toast sandwiches warm in a low oven while you finish the batch.
Variations on This Recipe
Swap in almond butter or jam to give these French toast sandwiches a new twist. If you’re craving something lighter, use cream cheese and berries for a fruit-forward take on French toast sandwiches. Or try a spiced version by adding cardamom or nutmeg to the custard for warming, holiday-ready French toast sandwiches.
What to Serve With This
These French toast sandwiches shine with a drizzle of maple syrup, but fresh berries add a refreshing contrast. For a full brunch spread, pair these French toast sandwiches with scrambled eggs or citrus salad. A dollop of whipped cream or a sprinkle of toasted hazelnuts makes these French toast sandwiches feel extra luxurious.
More French Toast Recipes
Try a few more French Toast recipe favorites from Salt & Wind Travel:
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Hazelnut Cocoa French Toast Sandwiches Recipe
Ingredients
For The Filling:
- 4 ounces Mascarpone cheese or cream cheese
- 1/3 cup chocolate-hazelnut spread
- 1 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
For The French Toast:
- 12 (1/2-inch thick) slices loaf French bread
- 6 large eggs
- 1 1/2 cups half-and-half
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- kosher salt
- A few tablespoons unsalted butter or virgin coconut oil for frying the French toast
For Garnish:
- Roughly Chopped Toasted Hazelnuts for garnish
- Pure maple syrup for garnish
- Whipped cream for garnish
Instructions
- For The Mascarpone Filling: Heat oven to lowest setting and place a baking sheet on the middle rack. Stir mascarpone or cream cheese with a spatula until soft then stir in chocolate-hazelnut spread, 1 teaspoon of the vanilla, 1/4 teaspoons salt, and 1/4 teaspoon ground cinnamon until thoroughly combined. Spread mixture evenly among 6 slices of the bread then top with remaining 6 slices and lay “sandwiches” in a pan or dish large enough to fit them all snugly.
- Soak The French Toast: Whisk together eggs, half-and-half, sugar, remaining salt, and remaining vanilla until eggs are broken up and evenly blended. Pour over sandwiches and set aside until the majority of the custard has been soaked up, about 5 minutes. Rotate or flip sandwiches as needed to evenly coat.
- Cook The French Toast: Melt butter over medium-high heat. When foaming subsides, add two sandwiches to the pan. Fry until golden brown on one side, flip with a spatula, and fry the other side. When sandwiches are finished, move them to oven while the rest are cooking. Remove the baking sheet from the oven, transfer the French toast to a plate, and serve topped with hazelnuts, maple syrup, and whipped cream, as desired.
