Step 1

Place 1/2 cup of the granulated sugar and 2 tablespoons of the ground cinnamon in a wide, shallow bowl or pie plate and stir to combine.

Step 2

Place the remaining 3 tablespoons granulated sugar, remaining 1/2 teaspoon ground cinnamon, 2 large egg yolks, 1 large egg, 1/2 cup whole or 2% milk, 1/2 cup heavy cream, 1 teaspoon vanilla extract, 1 pinch ground nutmeg, and 1 pinch kosher salt in a large bowl and whisk to combine.

Step 3

Cut 8 (1-inch thick) slices brioche or challah bread. Carefully cut a pocket into the side of each slice of bread. Using a small spoon, fill each pocket with 1 tablespoon of the Nutella.

Step 4

Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat. Meanwhile, soak the number of bread slices that will fit in the skillet in a single layer without crowding in the custard: Place in the egg custard and let soak for 15 seconds on each side.

Step 5

Place in the pan and fry until golden brown and warmed through, 1 to 2 minutes per side. Transfer to the cinnamon sugar and flip to coat. Place on a serving plate and repeat frying the remaining slices, adding 1 tablespoon unsalted butter to the pan before each batch.