Nutella Brioche Rolls Stuffed French Toast Bake

This baked French toast takes the classic breakfast to a new level. Brioche slices are rolled around a luscious chocolate hazelnut ganache, diced strawberries, banana, and delicate Swiss milk chocolate curls.

The rolls are nestled in a baking dish, soaked in vanilla custard, and baked until golden and crisp. A final drizzle of melted chocolate and a dusting of powdered sugar make it irresistible. Perfect for a special brunch or a weekend treat, this dish is as beautiful as it is delicious.

Transform simple brioche into a stunning centerpiece for your breakfast table. Each slice is spread with chocolate hazelnut ganache, topped with fresh fruit and chocolate curls, then rolled and baked in a rich vanilla custard. The result is a crispy, golden exterior with a soft, custardy interior and a gooey chocolate center. This make-ahead friendly bake is sure to become a family favorite.

Ingredients

Why this recipe works

The combination of brioche and custard creates a texture that is both crisp and tender. Brioche, with its high butter and egg content, absorbs the custard beautifully without becoming soggy.

The rolling technique ensures every bite has a swirl of chocolate and fruit, making the dish visually appealing and evenly flavored. Baking the rolls in a single layer allows the custard to set evenly, while the exposed tops become delightfully crunchy.

Using a rich vanilla custard rather than a simple egg-milk mixture adds depth and a silky texture. The custard gently bakes around the rolls, binding them together while keeping the interior moist.

The chocolate hazelnut ganache acts as a flavorful glue, holding the fruit in place and infusing each roll with a nutty sweetness. This method yields a dish that is both indulgent and satisfying, with a beautiful presentation.

Notes and substitutions

For the best results, choose a high-quality brioche that is slightly stale; it will absorb the custard better. If you can only find fresh brioche, let it sit out for a few hours to dry slightly.

The chocolate hazelnut ganache can be store-bought or made ahead; if making your own, ensure it is spreadable at room temperature. Swiss milk chocolate provides a creamy, mild flavor, but any good-quality milk chocolate can be substituted.

A 9x13-inch baking dish works perfectly for this recipe. If you don't have one, use a similar-sized dish that can hold the rolls in a single layer. The custard can be prepared in advance and refrigerated, but make sure to bring it to room temperature before pouring over the rolls. For a more intense chocolate flavor, use dark chocolate curls in addition to the milk chocolate.

• brioche bread: Challah or thick-sliced white bread can be used; they soak up custard well.
• chocolate hazelnut ganache: Use a store-bought chocolate hazelnut spread if ganache is not available.
• Swiss milk chocolate: Any milk chocolate bar can be grated into curls.
• vanilla custard: A mixture of eggs, milk, cream, and vanilla can replace prepared custard.

Equipment

• Box grater
• Baking dish (9x13-inch)
• Mixing bowl
• Cutting board
• Chef's knife
• Measuring cups and spoons