Air Fryer Recipe
Chocolate Hazelnut French Toast Bites
These Chocolate Hazelnut French Toast Bites are a lovely twist on a classic breakfast, just right for crisping up in the air fryer.
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 over 4 slices of brioche bread, then top with the remaining slices to make sandwiches.
- Cut each sandwich into quarters to make bite-sized pieces.
- In a bowl, whisk together the 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, making sure all sides are coated.
- Arrange the bites in the air fryer basket in a single layer.
- Set the air fryer to 180°C (355°F) and cook for 5-6 minutes, until golden brown.
- Remove from the 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
