Nutella Brioche French Toast Bake with Strawberries and Bananas

Imagine tearing open a golden brioche roll and finding warm chocolate hazelnut spread, juicy strawberries and bananas, all wrapped in a silky custard. This French toast bake turns a simple breakfast into an impressive dish for a crowd, with crisp edges and a soft, gooey center.

This baked French toast brings together thick slices of soft white brioche, filled with chocolate hazelnut spread, sliced strawberries, bananas and fine curls of grated chocolate. The rolls soak in a sweet egg custard and bake in a single dish until the brioche turns deep golden and the custard is set.

Dust it with powdered sugar and drizzle more chocolate hazelnut spread on top for a finish that looks as good as it tastes. The method is straightforward: prepare the pockets, fill them, soak them and bake.

Everything happens in one baking dish, so there is little to wash. It suits a weekend brunch, a holiday morning or any time you want a warm, shareable breakfast.

Ingredients

Why this recipe works

Brioche is an enriched bread with butter and eggs in the dough, so it has a tender crumb that soaks up custard without falling apart.

Cutting a pocket into each slice keeps the fillings inside while the bread absorbs the liquid, which gives every bite a balance of soft interior and crisp, caramelized surface.

Baking the rolls in a single dish allows the custard to set gently around the bread. The top browns and crisps in the oven heat while the center stays moist and tender.

The melted chocolate hazelnut spread inside each pocket warms and turns almost molten, which is why this bake is served warm straight from the oven.

Notes and substitutions

Choose a thick, soft white brioche loaf rather than a thin sandwich loaf. Thick slices hold a pocket and withstand the soak. Use a white rectangular baking dish about 9x13 inches so the rolls fit in a single layer with a little room between them.

Whole milk and heavy cream give the custard a rich, creamy set. A box grater produces the fine chocolate curls that melt into the filling. A long serrated knife makes clean cuts through the brioche. Keep the spread at room temperature so it spreads easily inside the pockets.

• heavy cream: whole milk, for a lighter custard with a softer set
• brioche bread: thick-cut challah, for a similar rich crumb

Equipment

• White rectangular baking dish, about 9x13 inches
• Long serrated knife
• Wooden cutting board
• Box grater
• Mixing bowl and whisk
• Pitcher for pouring the custard