Caramelized Nutella Banana Brioche French Toast Bake Step-by-step instructions

Before you start

Before starting, heat the oven to 350°F (175°C). Cut the brioche into thick cubes and slice the bananas into even coins. Grate the milk hazelnut chocolate and set it aside. Warm the Nutella in a microwave-safe bowl for 15 seconds to make it easier to dollop.

Whisk together the eggs, milk, vanilla, and salt in a large bowl. Have a 9x13-inch ceramic baking dish ready. The prep takes about 20 minutes, and the bake is ready in under an hour.

Instructions

Prep and Assemble

1. 1Prep the Bread and Bananas
   Cut the brioche loaf into thick cubes, about 1 1/2 inches. Slice the bananas into even coins, about 1/4 inch thick. Place the brioche cubes and banana coins in a large ceramic baking dish, tumbling them together gently so the fruit is distributed.
   Look for The brioche cubes should be golden and slightly crusty on the outside; the banana coins should be evenly sliced.
   Tip Use a serrated knife to cut brioche without crushing it. If the bread is very fresh, let the cubes sit out for 10 minutes to dry slightly.
2. 2Grate the Chocolate
   Grate the milk hazelnut chocolate on the large holes of a box grater into a bowl. You should have a pile of chocolate curls and shavings. Set aside.
   Look for The chocolate should be in fine curls that will melt quickly during baking.
   Tip If the chocolate softens while grating, chill it for 5 minutes to firm it up. Use a light touch to avoid breaking the chocolate into powder.
3. 3Make the Custard
   In a mixing bowl, whisk together the eggs, milk, vanilla extract, and salt until completely combined and frothy. The custard should be smooth and uniform.
   Look for The custard is a pale yellow, with no streaks of egg yolk.
   Tip Whisk thoroughly to ensure the eggs are fully incorporated; this helps the custard set evenly.

The brioche cubes are golden and slightly crusty, the banana coins are even, and the chocolate is grated into fine curls. The custard is smooth and frothy, and the Nutella is warm and spreadable. The baking dish is filled with a colorful mix of bread, banana, and chocolate, ready for the oven.

Bake to Caramelized Perfection

4. 4Layer with Nutella
   Dollop warm Nutella over the brioche and banana mixture in several places. Use a spoon to gently fold the Nutella into the bread, but do not mash it; leave some pockets of Nutella visible.
   Look for The Nutella should be in soft dollops that smear slightly when stirred, but still distinct.
   Tip Warm the Nutella in the microwave for 15 seconds to make it easier to dollop and spread.
5. 5Pour Custard Over
   Pour the custard evenly over the brioche and banana mixture. Gently press the bread down with a spatula so it soaks up the custard. Let the mixture sit for 5 minutes so the bread absorbs the liquid.
   Look for The bread should be moist but not soggy; the custard should be absorbed into the cubes.
   Tip If the bread floats, use a spatula to push it down gently. Letting it sit allows even absorption.
6. 6Sprinkle Chocolate
   Sprinkle the grated milk hazelnut chocolate evenly over the top of the baking dish. The chocolate will melt and create a gooey layer during baking.
   Look for The top should be covered with chocolate shavings, with some gaps for the bread to brown.
   Tip Reserve a few chocolate shavings for garnish after baking if desired.
7. 7Bake the French Toast
   Place the baking dish in the oven and bake at 350°F (175°C) for 35 to 40 minutes, until the custard is set and the top is golden and caramelized. The internal temperature of the custard should reach 160°F (71°C) to ensure the eggs are fully cooked.
   Look for The edges are browned and crisp, the center is puffed and golden, and a knife inserted near the center comes out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, cover loosely with foil for the last 10 minutes of baking.

The top is golden brown and caramelized, with edges that are crisp and slightly puffed. The aroma of toasted brioche, banana, and chocolate fills the kitchen. A knife inserted in the center comes out clean, and the custard is set. The chocolate on top has melted into a glossy, crackly layer.

Finish and Serve

8. 8Drizzle with Nutella and Sugar
   Remove the bake from the oven and let it cool for 5 minutes. Drizzle warm melted Nutella over the top, then dust with powdered sugar. The residual heat will soften the Nutella and melt the sugar slightly.
   Look for The top is glossy with Nutella and lightly dusted with powdered sugar.
   Tip Warm the Nutella for 10 seconds in the microwave before drizzling to make it pourable.
9. 9Serve Warm
   Lift a warm flaky portion from the baking dish with a spatula, making sure to get some of the caramelized edges and gooey chocolate layers. Serve immediately while warm.
   Look for The portion should hold together but be tender, with visible layers of bread, banana, and melted chocolate.
   Tip Use a wide spatula to lift the portion without breaking it. Serve with extra Nutella on the side if desired.

The bake is drizzled with warm Nutella and dusted with powdered sugar. The top is glossy and inviting, with visible caramelized edges.

When lifted, a portion reveals layers of soft bread, melted chocolate, and tender banana. The texture is crisp on the outside and gooey inside, ready to serve warm.

Common mistakes

A common mistake is using bread that is too fresh, which can become soggy. Let the brioche cubes dry out slightly before assembling. Another is overmixing the custard; whisk just until combined to avoid incorporating too much air, which can cause the bake to puff and then collapse.

Do not skip the resting time after pouring the custard; it allows the bread to soak evenly. Finally, be careful not to overbake, as the custard can become dry. Check for doneness at the minimum time and adjust.

How to tell it’s done

The bake is done when the top is deeply golden and caramelized, and the edges are crisp. A knife inserted into the center should come out clean, and the custard should be set with no jiggle.

The internal temperature of the custard should reach 160°F (71°C) to ensure the eggs are fully cooked. If the top browns too quickly, cover with foil for the last 10 minutes. Let the bake rest for 5 minutes before serving; this allows the custard to set and makes it easier to lift portions.

• Egg dishes: 160°F (71°C) in the thickest part