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

Tips for success

Warm the chocolate hazelnut spread for a few seconds in the microwave before spreading it inside the rolls. A softer spread goes into the split more easily, and the rolls are less likely to tear. Avoid heating it too long, because it can separate and turn oily.

Use the fruit pieces you have prepared in small, even sizes so every roll contains a balance of strawberry and banana. Reserve a few halved strawberries for the final presentation, placing them cut side up so they show clearly against the powdered sugar. Pat any extra moisture from the fruit with a paper towel to keep the filling from making the crumb soggy.

Variations

• Berry Medley: Replace the banana with blueberries or raspberries for a brighter, more tart filling. Keep the same method of stuffing, packing and baking, and finish with the melted chocolate drizzle and powdered sugar as directed for a fresh contrast with the sweet spread.
• Extra Crunchy Top: Scatter a larger amount of chopped hazelnuts over the surface before baking so the top becomes especially crunchy and toasty. Add them after the spread drizzle so they stick to the glossy layer and brown evenly in the oven.
• Individual Portions: Divide the stuffed rolls among smaller ramekins or muffin cups instead of one large dish. Reduce the baking time to about 12 to 15 minutes, watching for golden tops, and serve each portion warm with the powdered sugar and halved strawberries.
• Vanilla Cream Finish: Serve the finished bake with a spoonful of lightly sweetened whipped cream alongside the powdered sugar and strawberries. The cool cream balances the warm chocolate and hazelnut filling and adds a soft, airy contrast to every bite.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to two days, after they have cooled for no more than two hours.

Reheat

Warm individual rolls in a 325°F (165°C) oven for about 8 minutes, or in the microwave for 20 seconds.

Store any leftover French toast bake in an airtight container once it has cooled for no more than two hours at room temperature. Keep the rolls in a single layer or with parchment between pieces so the powdered sugar stays on top and the chocolate does not smudge.

The bake is best eaten within a day, because the brioche gradually softens and the fresh strawberries lose their brightness. Avoid leaving the dish uncovered, since the crumb dries out quickly and the surface can take on a stale texture.

You can assemble the rolls up to several hours before baking. Stuff them, pack them tightly into the baking dish, cover the dish with plastic wrap and refrigerate until you are ready to bake. Add a few extra minutes to the baking time if the dish goes into the oven straight from the refrigerator, and check that the tops are golden before turning it out.

Grate the milk chocolate and cut the fruit shortly before assembly, since cut strawberries and banana release moisture as they sit. Melt the chocolate for the drizzle just before serving so it stays smooth and glossy on the finished bake.

Serving ideas

Serve the French toast bake warm, straight from the baking dish or turned out onto a wooden board. Spoon portions with a wide spatula so each roll stays intact, and let the melted chocolate drizzle and powdered sugar show on the top.

Pair each portion with extra halved strawberries and a little more chopped hazelnut for texture, and offer coffee or cold milk alongside for a relaxed breakfast or brunch.

For a sweet gathering, cut the bake into rolls and arrange them on a platter with the strawberries peeking out. Dust a final layer of powdered sugar just before carrying the dish to the table, so the surface looks fresh and bright.

The bake also works well as a warm dessert with a scoop of vanilla ice cream, a spoonful of whipped cream or extra fresh fruit on the side.

Frequently asked questions

Recipe card

Nutella Brioche French Toast Bake with Strawberries and Bananas

Prep 20 minCook 25 minRest 5 minTotal 50 minServes 6

Ingredients

• 6 brioche rolls
• 2 slices sliced bread, cut into cubes
• 8 oz fresh strawberries, hulled, half sliced small and half halved
• 1 banana, cut into small pieces
• 2 oz milk chocolate, for grating and drizzling
• 1/2 cup chocolate hazelnut spread, divided
• 1/3 cup hazelnuts, roughly chopped
• powdered sugar for dusting, to taste

Instructions

1. Slice the strawberries and banana into small pieces with a chef's knife on a wooden board. Grate the milk chocolate over a box grater, letting the fine shavings fall onto the board. Keep the shavings close to hand for the final garnish.
2. Cut the sliced bread into small cubes and set them aside on the board. Hull the remaining strawberries, leaving a few halved for the finish. Keep the cut fruit covered until the rolls are ready to be stuffed.
3. Split each brioche roll open without cutting all the way through. Spread a generous spoonful of chocolate hazelnut spread inside, then add chopped hazelnuts, the banana and strawberry pieces, and a few bread cubes. Press the rolls closed gently.
4. Set the stuffed rolls tightly side by side in the white rectangular baking dish. Spoon the remaining chocolate hazelnut spread over the tops, drizzle it across the surface, then scatter the remaining hazelnuts and the colorful fruit bits over everything.
5. Heat the oven to 350°F (175°C) and bake the dish on the middle rack for 20 to 25 minutes, until the tops are golden brown and glossy and the fruit is softened. Let the bake rest for 5 minutes before serving.
6. Turn the French toast bake out onto a wooden board. Drizzle the melted milk chocolate over the top, dust generously with powdered sugar, and arrange the halved strawberries so they peek out from the stuffed rolls. Serve warm.

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

Estimated nutrition per serving

Calories

620

Protein

13 g

Carbohydrates

74 g

Fat

30 g

Fiber

4 g

Sugar

42 g

Sodium

380 mg

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