Nutella Brioche Rolls Stuffed French Toast Bake Step-by-step instructions

Before you start

Before starting, trim the crust from the brioche loaf and slice it into 1/2-inch thick pieces. Dice the strawberries and bananas into small, uniform pieces. Grate the Swiss milk chocolate on a box grater into a bowl. Prepare the chocolate hazelnut ganache if making from scratch, or warm a store-bought spread slightly for easier spreading.

Whisk together the vanilla custard ingredients if not using a prepared custard. Preheat the oven to 350°F (175°C) and lightly butter a 9x13-inch baking dish. Have all the filling and topping components ready before assembling.

Instructions

Assemble the Rolls

1. 1Prepare the Filling and Bread
   Trim the crust from the brioche loaf and slice it into 1/2-inch thick slices. Dice the strawberries and bananas into small, even pieces. Grate the Swiss milk chocolate on a box grater into a bowl of chocolate curls.
   Look for The brioche slices are crust-free and the fruit is diced small enough to roll easily.
   Tip Chill the chocolate bar for 10 minutes before grating for cleaner curls.
2. 2Spread and Fill the Brioche
   Lay the brioche slices on a work surface. Spread a thin layer of chocolate hazelnut ganache over each slice. Scatter the diced strawberries and bananas evenly over the ganache, then sprinkle with the chocolate curls.
   Look for Each slice is evenly coated with ganache and topped with fruit and chocolate.
   Tip Leave a small border at one edge to help seal the roll.
3. 3Roll the Brioche Slices
   Starting from one short end, roll each brioche slice tightly into a cylinder. Press the seam gently to seal. Arrange the rolls seam-side down in a lightly buttered baking dish, fitting them snugly in a single layer.
   Look for The rolls are tight and hold together without unrolling.
   Tip If the brioche cracks, press it together gently; the custard will help hold it.

At the end of this phase, you should have neat brioche rolls filled with ganache, fruit, and chocolate curls, arranged snugly in the baking dish. The rolls should hold together when touched, with the filling visible at the ends.

The dish will look colorful with red strawberries, yellow bananas, and brown chocolate against the pale brioche. Make sure the rolls are evenly sized so they bake uniformly.

Soak and Bake

4. 4Pour the Custard Over
   Pour the vanilla custard evenly over the arranged brioche rolls, making sure every roll is moistened. Let the dish sit for 10 minutes so the bread absorbs the custard.
   Look for The custard soaks into the rolls, leaving the tops slightly exposed.
   Tip Press the rolls down gently with a spatula to help them absorb the custard.
5. 5Bake Until Golden and Set
   Preheat the oven to 350°F (175°C). Bake the dish for 30 to 35 minutes, until the top is golden brown and the custard is set around the edges. The center should be moist but not wet.
   Look for The top is golden and puffed, and a knife inserted near the center comes out with no raw custard.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, cover loosely with foil for the last 10 minutes.
6. 6Rest Before Topping
   Remove the baking dish from the oven and let it rest for 5 minutes. This allows the custard to finish setting and makes the rolls easier to lift.
   Look for The bake is firm enough to hold its shape when lifted.
   Tip Resting also helps the chocolate curls soften slightly for a gooey texture.

After pouring the custard, the rolls should be moist but not swimming in liquid. During baking, the top turns golden and the custard sets. The kitchen will smell of vanilla and chocolate. The rolls will puff slightly and the edges will become crisp. Insert a knife to check that the custard is set and the temperature reaches 160°F (71°C). If the top browns too fast, cover with foil.

Finish and Serve

7. 7Drizzle and Dust
   Drizzle the melted chocolate over the warm bake in a zigzag pattern. Dust generously with powdered sugar.
   Look for The chocolate drizzle is glossy and the powdered sugar creates a snowy top.
   Tip Use a fork for a finer drizzle or a spoon for thicker ribbons.
8. 8Serve Warm
   Using a spatula, lift a portion of the bake onto a plate, making sure to include a few rolls. Serve warm, with extra chocolate drizzle if desired.
   Look for The portion holds together and shows the rolled layers with fruit and chocolate.
   Tip Pair with a cup of coffee or a glass of cold milk.

Once baked and rested, the dish should be firm enough to lift a portion with a spatula. The melted chocolate drizzle should be glossy and the powdered sugar snow-white. When you cut into a roll, you'll see the spiral of bread with a creamy chocolate-hazelnut center and fruit studded throughout. The texture is soft and moist, with a slightly crisp top. Serve warm for the best experience.

Common mistakes

A common mistake is over-soaking the bread, which makes the rolls fall apart. Stick to the recommended 10-minute soak and don't let the dish sit longer than 30 minutes before baking, unless refrigerated. Another issue is uneven rolling, leading to filling leaking out.

Roll tightly and press the seam to seal. If the custard curdles, it's often because the oven was too hot or the bake was overdone; bake at 350°F (175°C) and check early. Finally, grating chocolate while warm can cause it to melt into clumps; chill the bar first.

How to tell it’s done

The bake is done when the top is golden brown and puffed, and the edges are bubbling. A knife inserted into the center should come out with no raw custard clinging to it; the custard should be set but still moist.

The internal temperature of the custard should reach at least 160°F (71°C) to ensure the eggs are fully cooked. If the top browns too quickly, cover loosely with foil and continue baking until the center is set. Let the dish rest for 5 minutes before serving to allow the custard to finish setting.

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