Next, I spread a thin layer of Nutella across each slice and roll the bread tightly into a log shape. I try not to overfill them because too much Nutella can leak out while cooking. Once they’re rolled up, I set them aside and start preparing the egg mixture.
In a bowl, I whisk together the eggs, milk, vanilla extract, cinnamon, and sugar until everything is smooth. The cinnamon smell always reminds me of cozy weekend breakfasts. I dip each Nutella roll quickly into the mixture, making sure it’s coated but not overly soaked.
Then I melt butter in a skillet over medium heat and place the coated rolls seam-side down in the pan. As they cook, the outside turns golden and slightly crispy while the inside warms the Nutella. I rotate them slowly so every side gets that perfect golden color. After about 3–4 minutes, they’re ready to come out of the pan.
Pro Tips for Best Results
After making this recipe many times, I’ve learned that thick bread like brioche works best. Regular sandwich bread can work, but brioche gives the sticks a softer, richer texture that tastes more like a bakery-style breakfast.
Another tip I discovered is to dip the bread quickly into the egg mixture instead of letting it soak too long. I tried soaking them once and the rolls became too soft to handle. A quick dip keeps them sturdy and easier to cook.
Finally, don’t skip cooking them on medium heat. If the heat is too high, the outside browns too fast while the inside stays cold. Cooking them slowly allows the Nutella to melt perfectly inside.
Common Mistakes to Avoid
One mistake I made the first time was adding too much Nutella. It sounds tempting, but too much filling can spill out in the pan and burn. A thin, even layer works much better. (See the next page below to continue…)