Nutella Brioche French Toast Bake with Strawberries and Bananas Tips, FAQ & printable recipe

Tips for success

Use day-old brioche or dry the slices lightly before cutting pockets. Slightly stale bread absorbs the custard evenly and keeps its shape better during baking. Fresh, very soft bread can turn soggy in the center, so give the slices a short rest on the counter first.

Serve the bake warm, dusted with powdered sugar just before it reaches the table. A spoonful of extra strawberries or a drizzle of spread on each plate adds a fresh finish. Let guests cut their own portions with a serrated knife to keep the chocolate filling neat.

Variations

• Berry Swap: Replace the strawberries with raspberries or blackberries for a tangier filling. Keep the banana and grated chocolate, and dust with powdered sugar just before serving so the berry juices stay bright on the golden brioche.
• Extra Chocolate: Add a second layer of grated chocolate between the spread and the fruit inside each pocket. The extra chocolate melts into a richer center and creates a more intense chocolate flavor in every bite.
• Banana Focus: Layer thicker banana slices in each pocket and skip the strawberries for a warm, mellow flavor. The bananas soften and caramelize in the custard, pairing well with the hazelnut spread and the golden brioche crust.
• Individual Rolls: Bake the filled rolls in a muffin tin or small ramekins for individual servings. Reduce the baking time by about 10 minutes and check for a golden top and a set custard before serving warm.

Storage and make-ahead

Fridge

Cover tightly and refrigerate within 2 hours of baking. Use within three days for the best texture and flavor.

Reheat

Reheat individual slices in a 325°F (163°C) oven for about 8 to 10 minutes until warm and the top regains some crispness.

Leftover French toast bake keeps well when handled promptly. Let it cool for no more than 2 hours at room temperature, then cover it tightly and refrigerate. The bread will firm up as it chills, and the fillings will stay moist.

Store the powdered sugar and any extra drizzle separately so the top does not become damp. Use the bake within three days for the best texture and flavor, and keep the fresh strawberries and bananas from sitting out for long periods.

You can assemble the dish up to a day ahead. Fill the brioche pockets, arrange them in the buttered dish, pour the custard over them and cover tightly. Refrigerate overnight so the bread soaks thoroughly.

In the morning, take the dish out while the oven preheats, then bake at 350°F (175°C) until golden and set, allowing a few extra minutes since the dish starts cold.

Dust with powdered sugar and add the drizzle after baking. Assembling ahead saves time on busy mornings and gives the custard a longer soak for a richer texture.

Serving ideas

Serve the warm bake straight from the dish or on a board, cut into generous squares with a serrated knife. Add a dusting of powdered sugar, a few strawberry slices and a drizzle of melted chocolate hazelnut spread on each plate.

A small bowl of fresh fruit on the side adds brightness that balances the sweetness of the brioche and spread.

For a relaxed brunch, pair the bake with coffee or hot chocolate and a simple green salad. The soft, golden slices make a fine centerpiece for a table of morning foods. Leftover pieces can be reheated gently and served as a quick breakfast, with fresh strawberries added for color and freshness.

Frequently asked questions

Recipe card

Nutella Brioche French Toast Bake with Strawberries and Bananas

Prep 25 minCook 40 minRest 10 minTotal 1 h 15 minServes 6

Ingredients

• 6 thick slices soft white brioche bread
• 1/2 cup chocolate hazelnut spread, plus more for drizzling
• 1 1/2 cups fresh strawberries, hulled and sliced
• 2 ripe bananas, sliced
• 2 oz chocolate, for grating
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, softened, for greasing the dish
• powdered sugar, for dusting, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk, tree nuts, soy

Food safety: The custard eggs are not cooked through until the bake reaches 160°F (71°C). Pasteurized eggs are advised for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

640

Protein

16 g

Carbohydrates

78 g

Fat

29 g

Fiber

4 g

Sugar

42 g

Sodium

380 mg

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