Nutella Brioche French Toast Bake with Strawberries and Bananas Step-by-step instructions

Before you start

Set an oven rack in the middle position and heat the oven to 350°F (175°C). Soften the butter and grease the baking dish thoroughly, including the corners. Set out the cutting board, the long knife and the box grater. Hull and slice the strawberries and slice the bananas just before filling so they stay fresh.

Grate the chocolate over a sheet of parchment so the curls and shavings are easy to gather. Have the chocolate hazelnut spread at room temperature and a pitcher ready for the custard. Arranging all the components within reach keeps the assembly quick, so the brioche pockets do not dry out while you work. Once the custard is poured, move to the oven promptly.

Instructions

Assemble the rolls

1. 1Prepare the brioche pockets
   Trim the crusts from the brioche slices. Cut a pocket into each slice by slitting along one side without cutting through, then open it gently. Spread a thin layer of chocolate hazelnut spread inside each pocket.
   Look for Pockets open easily with a soft, unbroken edge and no tearing
   Tip Keep the slices thick so the pockets hold the fillings without collapsing during baking.
2. 2Fill the pockets
   Layer sliced strawberries and banana slices into each pocket. Grate chocolate over a box grater to make fine curls and shavings, then tuck some into each pocket. Arrange the filled rolls snugly in the buttered baking dish.
   Look for Pockets are full and the rolls sit close together in the dish
   Tip Grate the chocolate over a sheet of parchment to make cleanup of the shavings simple.

After the first phase, each brioche slice has a clean pocket filled with spread, strawberry slices, banana and grated chocolate, and the rolls sit snugly in the buttered dish. The bread looks soft and the fillings are visible at the open edges.

Check that no filling spills out of the pockets and that the rolls are spaced evenly. The chocolate shavings should be scattered on top and between the rolls. If any pocket looks loose, press the edges together gently before moving on to the custard.

Soak in the custard

3. 3Whisk the custard
   In a large bowl, whisk the eggs, sugar and vanilla until smooth. Whisk in the milk and heavy cream until fully combined. Pour the custard into a pitcher for easy pouring.
   Look for Custard is smooth, pale golden and evenly blended with no streaks of egg
   Tip Whisk gently to avoid bubbles that rise to the surface of the custard.
4. 4Soak the rolls
   Pour the custard slowly over the rolls, letting it seep into the pockets and surround the bread. Press the rolls down lightly with a spatula so they absorb the custard evenly. Let the dish stand for a few minutes.
   Look for Rolls are soaked through and the custard surrounds the bread in the dish
   Tip Spoon extra custard over any dry tops so no bread stays uncovered.

After the second phase, the rolls are surrounded by pale golden custard that has seeped into each pocket and covered any dry bread on top. The brioche should look moist and spongy, not floating or sitting above the liquid. Press the rolls lightly with a spatula to help them absorb evenly. Let the dish stand briefly so the bread takes up the custard. Check that every roll is evenly soaked before the dish goes into the oven, as dry patches will brown too quickly.

Bake and finish

5. 5Bake until golden
   Bake the dish in the middle of the oven at 350°F (175°C) until the brioche is deep golden brown with a crisp, glossy crust and the custard is set. The center should reach 160°F (71°C) for the eggs to be cooked through.
   Look for Top is deep golden, glossy and the custard feels set when the dish is gently shaken
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Cover loosely with foil if the top browns faster than the custard sets.
6. 6Finish and serve
   Let the bake rest for about 10 minutes. Turn it out onto a board, dust generously with powdered sugar, and arrange more sliced strawberries on top. Drizzle with melted chocolate hazelnut spread and serve warm.
   Look for Rolls hold their shape and the drizzle sets slightly glossy on top
   Tip Melt the spread for 15 seconds in the microwave so it drizzles easily.

After the third phase, the brioche is deep golden brown with a crisp, glossy crust, the custard is set and the center reaches 160°F (71°C). The bake should feel firm when the dish is gently shaken, and the fillings should be warm. Before turning out, let it rest about 10 minutes so the slices hold their shape. Dust with powdered sugar, add sliced strawberries and drizzle melted spread over the top. The finished loaf should look warm, golden and generously finished.

Common mistakes

The most common mistake is pouring the custard too quickly, which leaves dry patches of bread. Pour slowly and spoon extra custard over any exposed brioche so every roll soaks evenly. Another frequent issue is overfilling the pockets, which causes the fillings to leak and burn on the dish.

Use a thin layer of spread and a modest amount of fruit. Baking at too high a heat will brown the top before the custard sets, so keep the oven at 350°F (175°C) and cover loosely with foil if needed. Avoid cutting into the bake too soon, because the rolls need the rest to hold their shape.

How to tell it’s done

The bake is done when the brioche is deep golden brown across the top, the crust looks glossy and the custard is set rather than jiggling in the center. Gently shake the dish: the rolls should move as one piece without sloshing.

Check the center of a roll with an instant-read thermometer; it should reach 160°F (71°C), which means the eggs in the custard are cooked through. The fillings should be warm and the chocolate soft. If the top browns before the center is set, cover with foil and continue baking until the thermometer reads 160°F (71°C).

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