Nutella Brioche French Toast Bake with Strawberries and Bananas

Warm brioche rolls split open and packed with chocolate hazelnut spread, chopped hazelnuts and sweet fruit make a breakfast that looks as impressive as it tastes. This baked dish turns soft, buttery rolls into a golden, glossy bake with a melted chocolate finish and a snowy dusting of powdered sugar. It is ready to serve straight from the oven for a sweet morning gathering.

This Nutella brioche French toast bake starts with a simple idea: fill soft brioche rolls with chocolate hazelnut spread, fresh strawberries and banana, then bake them until the tops turn golden and glossy. The method needs only a wooden board, a chef's knife and a box grater, and the assembly takes about twenty minutes from start to finish.

Each roll becomes a small pocket of warm chocolate, hazelnut and fruit, and the tightly packed dish keeps everything upright and evenly baked. Finished with a drizzle of melted milk chocolate, a dusting of powdered sugar and halved strawberries peeking from the rolls, it is a breakfast or brunch centerpiece that feels special without requiring any advanced skills.

Ingredients

Why this recipe works

Brioche is enriched with eggs, butter and milk, so its crumb is tender and rich. When the rolls are split and stuffed, the crumb soaks up the warm chocolate hazelnut spread while the outside crisps and browns in the oven. The result is a bake with contrasting textures: a golden, slightly crisp top, a soft interior and pockets of molten spread.

Packing the rolls tightly into the baking dish is what keeps the bake together. The rolls support one another, so the filling stays inside and the tops bake evenly.

Spreading more chocolate hazelnut spread over the surface and scattering chopped hazelnuts creates a glossy, caramelized top layer as it heats, which is why the finished dish looks so appealing when turned out onto the board.

Notes and substitutions

Choose soft, round brioche rolls that are not too large, so that each one can be split without falling apart. Slightly firm rolls are easier to open cleanly and hold their filling better than very soft, fresh ones.

Stale or day-old rolls also absorb less moisture, which helps the bake keep its shape rather than turning soggy. Cut the sliced bread into small cubes so the extra pieces fill the gaps between the rolls.

The equipment is simple: a wooden board for slicing and assembly, a sharp chef's knife for the strawberries and banana, and a box grater for the milk chocolate. A white rectangular baking dish of about 9 by 13 inches fits six rolls snugly.

If the spread is firm from the refrigerator, warm it for a few seconds so it spreads easily without tearing the rolls. Any smooth chocolate hazelnut spread works well, and chopped toasted almonds or pecans can replace the hazelnuts when needed.

• brioche rolls: thick slices of brioche or challah, cut into pieces to fit the dish
• chocolate hazelnut spread: any smooth chocolate hazelnut spread from the jar, warmed slightly for easier spreading
• hazelnuts: chopped toasted almonds or pecans

Equipment

• Wooden cutting board
• Chef's knife
• Box grater
• White rectangular baking dish, 9x13 inches
• Small saucepan or microwave-safe bowl
• Spoon or offset spatula