Caramelized Nutella Banana Brioche French Toast Bake

This caramelized Nutella banana brioche French toast bake turns a loaf of golden brioche into a towering, gooey breakfast centerpiece. Thick cubes of bread and banana coins are tumbled together with warm Nutella, then baked in a rich custard until the top is crisp and caramelized.

Grated milk hazelnut chocolate melts into the crevices, creating pockets of chocolate in every bite. Finished with a drizzle of warm Nutella and a dusting of powdered sugar, this bake is a celebration of texture and flavor.

French toast bake is the breakfast that does all the work while you relax. This version takes the classic and makes it decadent with brioche, bananas, and a double dose of hazelnut chocolate. The brioche soaks up a vanilla-scented custard, while the banana coins soften and sweeten as they bake.

Warm Nutella is dolloped between the bread cubes, and a shower of grated milk hazelnut chocolate melts into a glossy layer on top. The result is a dish that is crisp on the edges, tender in the center, and full of chocolate in every spoonful. Serve it straight from the oven for the best contrast of textures.

Ingredients

Why this recipe works

Brioche is the ideal bread for this bake because it is rich, tender, and slightly sweet. Its high butter and egg content means it absorbs the custard without turning mushy, and it develops a golden, caramelized crust as it bakes.

The thick cubes hold their shape, creating a pleasing contrast between the soft interior and the crisp exterior. This texture is key to the dish's appeal, as each bite offers both creamy custard and crunchy edges.

The combination of warm Nutella and grated milk hazelnut chocolate creates a double layer of chocolate that melts and mingles with the custard. The Nutella is dolloped in pockets, so it stays distinct and gooey, while the grated chocolate on top forms a thin, crackly crust.

This layering technique ensures that every bite has chocolate, but the flavors remain balanced. The bananas add natural sweetness and a soft texture that complements the rich bread and chocolate.

Notes and substitutions

Choose a brioche loaf that is slightly stale or dry; it will absorb the custard better and hold its shape during baking. If the bread is very fresh, cut it into cubes and let them sit out for 10 minutes to dry. For the bananas, use ripe but still firm ones so they do not turn to mush. The milk hazelnut chocolate should be solid and cold for easy grating; a box grater works perfectly.

You can substitute challah or a soft French bread for the brioche, though the texture will be slightly less rich. If you cannot find milk hazelnut chocolate, use a milk chocolate bar and add a handful of toasted hazelnuts. For a less sweet version, use a dark chocolate hazelnut spread. The custard can be made a day ahead and stored in the refrigerator; whisk it again before using.

• brioche bread: Challah or a soft French bread can replace brioche; the texture will be slightly less rich but still tender.
• milk hazelnut chocolate: Use a milk chocolate bar with chopped toasted hazelnuts folded in for a similar flavor and crunch.
• whole milk: Half-and-half or a mix of milk and cream will make the custard richer; reduce the milk to 1 1/2 cups if using cream.
• Nutella: Any chocolate-hazelnut spread works; for a less sweet version, use a dark chocolate hazelnut spread.

Equipment

• Box grater
• Large ceramic baking dish (9x13-inch)
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Aluminum foil
• Cooling rack