Breakfast · Part 3 of 3: Tips & recipe card

Caramelized Nutella Banana Brioche French Toast Bake Tips, FAQ & printable recipe

Name: Caramelized Nutella Banana Brioche French Toast Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 loaf brioche bread, cut into thick cubes; 3 ripe bananas, sliced into coins; 4 oz milk hazelnut chocolate, grated; 1 cup Nutella, warmed; 6 large eggs; 2 cups whole milk; 1 tbsp vanilla extract; 1/2 tsp salt; 2 tbsp powdered sugar, for dusting

By Clara Weller · Nov 5, 2026

A warm portion of the bake lifted from the dish, showing gooey chocolate layers and caramelized edges.

Prep: 20 min
Cook: 40 min
Total: 1 h
Serves: 8

Tips for success

For the best caramelized top, use a ceramic or glass baking dish; it conducts heat evenly and helps the edges crisp. If you want extra crunch, sprinkle a little coarse sugar over the top before baking.

The grated chocolate should be scattered evenly, but leave some gaps so the bread can brown. Let the bake rest after baking; this allows the custard to set and makes serving easier.

To lift clean portions, use a wide spatula and scoop from the bottom. Serve with a dollop of extra Nutella or a drizzle of maple syrup if desired. The bake is best served warm, but it can be reheated in the oven or microwave.

For a make-ahead option, assemble the dish the night before, cover, and refrigerate; then bake in the morning, adding 10 minutes to the baking time.

Variations

Chocolate Chunk Variation: Replace the grated milk hazelnut chocolate with 1 cup of chocolate chunks or chips. Toss them with the bread before adding the custard. The chunks will melt into pools rather than a thin layer, giving a more intense chocolate hit in every bite.
Berry Swirl Variation: Add 1 cup of fresh raspberries or sliced strawberries to the bread mixture before baking. The berries will burst and create pockets of tartness that balance the sweet Nutella. Reduce the Nutella to 3/4 cup to keep the sweetness in check.
Spiced Variation: Add 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the custard mixture. The warm spices complement the banana and chocolate. Sprinkle a little cinnamon sugar on top before baking for an extra-crisp, spiced crust.
Salted Caramel Variation: Drizzle 1/2 cup of salted caramel sauce over the top after baking, instead of the powdered sugar. The salty-sweet contrast enhances the chocolate and banana. Use a store-bought caramel or make your own; the bake will be even more indulgent.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.
Freezer: Freeze the baked and cooled bake in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat individual portions in the microwave for 30 seconds, or in a 350°F (175°C) oven for 10 minutes to restore crispness.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The bake will soften as it sits, but the flavor remains delicious.

Reheat individual portions in the microwave for 30 seconds, or in a 350°F (175°C) oven for 10 minutes to restore some crispness. The caramelized top will not be as crisp after refrigeration, but the gooey chocolate and custard will still be satisfying.

This bake can be assembled up to 24 hours in advance. Prepare the bread, bananas, and chocolate, then layer them in the baking dish. Whisk the custard and pour it over, then cover and refrigerate.

When ready to bake, let the dish sit at room temperature for 20 minutes while the oven heats. Bake as directed, adding 10 to 15 minutes to the cooking time because the dish starts cold. The texture will be just as good, and the flavors will have melded overnight.

Serving ideas

Serve the bake warm, straight from the oven, when the top is crisp and the chocolate is gooey. Lift portions with a wide spatula to keep the layers intact. Dust with powdered sugar just before serving for a pretty finish. This bake is rich, so a small portion is satisfying. Pair it with a cup of coffee or a glass of cold milk to balance the sweetness.

For a brunch spread, set out extra Nutella, sliced bananas, and a pitcher of maple syrup so guests can customize their portions. The bake can be served as a dessert too, with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers are delicious cold, but warming them brings back the gooey texture. Enjoy within a day or two for the best flavor.

Frequently asked questions

Can this French toast bake be made the night before?

Yes, assemble the bake completely, cover it, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes while the oven heats. Add 10 to 15 minutes to the baking time because the dish starts cold. The texture will be slightly softer, but the flavors will be even more melded.

What is the best bread to use for this recipe?

Brioche is ideal because it is rich, tender, and absorbs the custard well. Challah or a soft French bread also work, though they are slightly less buttery. Avoid dense breads like sourdough, which will not soften enough. Stale bread is actually better because it soaks up the custard without becoming mushy.

Can this recipe be made gluten-free?

Yes, use a gluten-free brioche or a soft gluten-free bread. The custard and other ingredients are naturally gluten-free, but check that the chocolate and Nutella are certified gluten-free. The texture may be slightly different, but the bake will still be delicious. Let the bread cubes dry out a bit to improve absorption.

How do you know when the bake is fully cooked?

The bake is done when the top is golden brown 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 should reach 160°F (71°C) to ensure the eggs are fully cooked. Let it rest for 5 minutes before serving.

Can this recipe be made without eggs?

Yes, you can make an egg-free custard using a combination of milk, cornstarch, and a little maple syrup or sugar. Use 2 cups of milk, 3 tablespoons of cornstarch, and 1/4 cup of maple syrup, whisked together. The texture will be softer and less custardy, but it will still be delicious. Ensure the bake reaches 160°F (71°C) to set the cornstarch.

Recipe card

Caramelized Nutella Banana Brioche French Toast Bake

Prep 20 minCook 40 minTotal 1 hServes 8

Golden brioche French toast bake with caramelized top, banana coins, and melted chocolate, served in a ceramic dish.

Ingredients

1 loaf brioche bread, cut into thick cubes
3 ripe bananas, sliced into coins
4 oz milk hazelnut chocolate, grated
1 cup Nutella, warmed
6 large eggs
2 cups whole milk
1 tbsp vanilla extract
1/2 tsp salt
2 tbsp powdered sugar, for dusting

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories: 520
Protein: 12 g
Carbohydrates: 65 g
Fat: 24 g
Fiber: 3 g
Sugar: 35 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.