Crockpot Nutella Stuffed Brioche French Toast Tips, FAQ & printable recipe

Tips for success

For an extra level of texture, consider adding a handful of toasted chopped hazelnuts to the top of the bake before serving. This adds a pleasant crunch that contrasts beautifully with the soft, custard-soaked brioche.

If the top of the bake appears too pale near the end of the cooking time, the ceramic insert can be briefly placed under a broiler for one to two minutes to achieve a deeper golden-brown finish, though this is optional.

If the edges of the French toast bake seem to be cooking faster than the center, rotate the ceramic insert halfway through the cooking time if possible. Always serve immediately while the chocolate hazelnut spread is warm and flowing. If a larger crowd is expected, this recipe can be easily doubled in a larger slow cooker, provided the depth of the layers remains consistent with the original recipe to ensure even heat distribution.

Variations

• Berry Swirl Brioche: Replace the chocolate hazelnut spread with a thick fruit preserve or fresh raspberries. The tartness of the berries cuts through the richness of the brioche, offering a refreshing and vibrant twist on the classic chocolate version.
• Spiced Apple Brioche: Add peeled and thinly sliced apples between the layers of brioche. Increase the cinnamon and add a pinch of nutmeg to the custard. The apples soften during the slow-cooking process, creating a comforting, pie-like breakfast experience.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Not recommended, as the texture of the custard and brioche will change significantly upon thawing.

Reheat

Reheat individual portions in the microwave on medium power for 1 to 2 minutes until warmed through.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Keep the container in the refrigerator to maintain freshness. The texture will soften further upon storage, so consume within two to three days for the best quality. Avoid storing at room temperature, as the egg and milk content requires consistent refrigeration to remain safe for consumption.

This recipe can be assembled up to four hours before cooking. Simply layer the bread and chocolate hazelnut spread, pour the custard over the top, cover, and refrigerate until ready to cook.

This allows the brioche to soak up the custard overnight, resulting in an even creamier final texture. If preparing in advance, ensure the crockpot is brought to room temperature for 20 minutes before turning on the heat to avoid cracking the ceramic insert.

Serving ideas

To serve, scoop generous portions of the warm French toast bake onto individual plates. Top each serving with a handful of fresh, sliced strawberries to provide a bright, acidic contrast to the rich chocolate and custard.

Dust the top lightly with powdered sugar using a fine-mesh sieve for a professional presentation. A final drizzle of warm maple syrup adds a classic breakfast sweetness that ties all the flavors together perfectly.

For a complete brunch experience, pair this dish with a side of savory breakfast meat or a fresh fruit salad. The sweetness of the Nutella and brioche is best balanced by the tartness of fresh berries or the saltiness of crispy bacon or breakfast sausage.

Serve with a pot of hot coffee or cold orange juice to complement the rich, indulgent nature of the French toast. Ensure the syrup is warmed before serving to maintain the temperature of the dish.

Frequently asked questions

Recipe card

Crockpot Nutella Stuffed Brioche French Toast

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 6

Ingredients

• 1 loaf brioche bread, cut into thick cubes
• 1 cup chocolate hazelnut spread
• 6 large eggs
• 1 1/2 cups half-and-half
• 1 tsp vanilla bean paste
• 1 tsp ground cinnamon
• sliced strawberries for serving
• powdered sugar for serving
• warm maple syrup for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk, tree nuts

Food safety: The eggs in this recipe are served soft and not fully cooked through. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

480

Protein

12 g

Carbohydrates

55 g

Fat

24 g

Fiber

2.5 g

Sugar

28 g

Sodium

380 mg

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