Crockpot Nutella Stuffed Brioche French Toast Step-by-step instructions

Before you start

Before starting, ensure the slow cooker ceramic insert is clean and dry. Prepare the brioche by cutting it into uniform, one-inch cubes to ensure they cook at the same rate. Have all custard ingredients measured and ready, and whisk the egg mixture thoroughly in a large bowl to guarantee a smooth, lump-free consistency.

If the slow cooker has a tendency to run hot, consider placing a sheet of parchment paper under the lid to catch excess condensation, which prevents the top of the bake from becoming too soggy.

Instructions

Layering and Preparation

1. 1Layering the ingredients
   Cut the brioche bread into thick, uniform cubes. Grease the inside of the 6-quart slow cooker with non-stick spray or butter. Begin by placing a layer of brioche cubes at the bottom of the slow cooker. Add generous dollops of chocolate hazelnut spread over the bread cubes, repeating these layers until all bread and spread are used.
   Look for Ensure the bread is evenly distributed to allow the custard to soak through every piece.
   Tip Using a slightly stale loaf of brioche helps the bread absorb the custard better without falling apart.

At the end of this phase, the slow cooker should be filled with alternating layers of brioche cubes and dollops of chocolate hazelnut spread.

The bread should be packed snugly but not crushed, ensuring there is enough space for the custard to permeate the layers thoroughly. Check that the bread cubes are uniform in size to promote even cooking.

Custard Incorporation

2. 2Preparing and pouring the custard
   In a separate mixing bowl, whisk together the eggs, half-and-half, vanilla bean paste, and ground cinnamon until completely smooth and well combined. Pour this custard mixture evenly over the layers of brioche and chocolate hazelnut spread in the slow cooker, ensuring every piece of bread is moistened.
   Look for The mixture should look uniform with no visible streaks of egg whites remaining.
   Tip Pour slowly to ensure the liquid reaches the bottom of the crockpot evenly.

Once the custard is poured, it should settle into the bottom of the slow cooker and begin to soak into the bread. The mixture should appear well-distributed throughout the layers. Ensure there are no dry spots of bread on the surface; if necessary, gently press the top layer down with a spoon to encourage absorption before closing the lid.

Slow Cooking Transformation

3. 3Slow cooking the bake
   Cover the slow cooker with the lid and set it to cook on LOW for 3 hours. The French toast is ready when the custard has set and the top of the bread is puffed and golden brown. Ensure the internal temperature of the egg custard reaches 160°F (71°C) to be fully cooked.
   Look for The edges should look slightly crisp and the center should be firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Avoid lifting the lid too often, as this releases steam and slows down the cooking process.

During this phase, the house will fill with the aroma of cinnamon and toasted brioche. The bake is complete when the surface is puffed, golden, and firm. Check the internal temperature in the center of the crockpot to ensure it reaches 160°F (71°C). The chocolate hazelnut spread will be warm and molten throughout the dish.

Common mistakes

A common mistake is using bread that is too fresh and soft, which can lead to a disintegrated texture; always opt for day-old bread if possible. Another issue is overcrowding the slow cooker without leaving room for the custard to circulate, or failing to whisk the custard base thoroughly, which can result in pockets of plain egg white.

Finally, lifting the lid too frequently during the cooking time can cause a significant drop in temperature, extending the cook time and potentially leading to uneven results.

How to tell it’s done

The French toast is fully cooked when the custard has set firmly in the center and the top layer of brioche is golden brown and slightly crisp. Use a digital thermometer to check the center of the bake; it must reach an internal temperature of 160°F (71°C) to ensure the eggs are thoroughly cooked and safe.

The edges should look slightly pulled away from the sides of the ceramic insert, indicating that the moisture has been absorbed and the sugars have caramelised.

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