Air Fryer Recipe
Chocolate Hazelnut French Toast Bites
These Chocolate Hazelnut French Toast Bites are a delightful twist on the classic breakfast dish, perfect for air frying.
Ingredients
- 8 slices of brioche bread
- 4 large eggs
- 120ml whole milk
- 1 teaspoon vanilla extract
- 4 tablespoons chocolate hazelnut spread
- 60g granulated sugar
- ½ teaspoon ground cinnamon
- A pinch of salt
- Butter or oil spray
- Powdered sugar and fresh berries (optional)
Method
- Spread chocolate hazelnut spread on 4 slices of brioche bread and top with remaining slices to make sandwiches.
- Cut each sandwich into quarters to create bite-sized pieces.
- In a bowl, whisk together eggs, milk, vanilla extract, sugar, cinnamon, and salt.
- Grease the air fryer basket with butter or oil spray.
- Dip each brioche bite into the egg mixture, ensuring all sides are coated.
- Place bites in the air fryer basket in a single layer.
- Set air fryer to 180°C (355°F) and cook for 5-6 minutes until golden brown.
- Remove from air fryer, dust with powdered sugar, and serve with fresh berries if desired.
Why this works in an air fryer
Brioche’s butter and sugar brown quickly under air-fryer convection, while the egg-milk coating sets into a custardy shell. Cutting the sandwiches small increases surface area, so the outside dries and colours before the chocolate hazelnut filling overheats and leaks. A light oil film improves contact browning in the basket.
Equipment notes
Assumes a 5–6 litre basket holding about 8 bites in one layer with gaps; cook in two batches if needed. In a single-drawer model, shake or turn at minute 4 for even colour. In a dual-zone fryer, split batches evenly and check the outer corners first, as they often brown faster.
Common pitfalls
- Filling oozing out before the bread browns? The bites are over-soaked or overfilled; dip quickly on all sides rather than leaving them to sit, and keep the spread away from the edges.
- Pale, damp patches underneath after 6 minutes? The basket is crowded or not greased enough; leave visible gaps between pieces and mist the basket and tops lightly with oil spray.
- Edges dark but centres still soft and eggy? The pieces are too thick or the fryer runs hot; reduce to 170°C and cook 2–3 minutes longer, turning once.
- Bites sticking and tearing when lifted? Sugar and chocolate have caught on the basket; let them sit for 1 minute after cooking, then release with a thin silicone spatula rather than tongs.
Variations & substitutions
- Use pain au lait or thick white sandwich bread instead of brioche; it is less rich, so add a slightly heavier oil spray to help browning.
- Swap whole milk for semi-skimmed milk; the coating will set a little firmer and brown slightly less, so expect the full 6 minutes.
- Add finely chopped roasted hazelnuts inside with the spread; they add crunch but can puncture the sandwich, so press the edges gently before dipping.
- Use speculoos spread instead of chocolate hazelnut spread; it melts faster and is sweeter, so keep the filling thinner to prevent leakage.
Storage & reheating
Keep cooked bites refrigerated for up to 2 days, then reheat in the air fryer at 160°C for 3–4 minutes until hot and lightly crisp again.
Nutrition
Calories: 250
