Breakfast · Part 3 of 3: Tips & recipe card

Nutella Brioche Rolls Stuffed French Toast Bake Tips, FAQ & printable recipe

Name: Nutella Brioche Rolls Stuffed French Toast Bake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 loaf brioche loaf, crusts trimmed; 1 cup strawberries, diced; 2 medium bananas, diced; 4 oz Swiss milk chocolate, grated into curls; 3/4 cup chocolate hazelnut ganache; 2 cups vanilla custard; 1/2 cup melted chocolate; 2 tbsp powdered sugar

By Clara Weller · Nov 10, 2026

A portion of the stuffed French toast bake lifted from the dish

Prep: 25 min
Cook: 35 min
Total: 1 h
Serves: 8

Tips for success

For the best chocolate curls, use a block of Swiss milk chocolate that is slightly chilled. Grate it on the large holes of a box grater, using long strokes to create wide, even curls.

If the chocolate starts to soften, return it to the fridge for a few minutes. The curls can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.

When spreading the ganache, leave a small border on the far edge of each brioche slice. This helps the roll seal and prevents filling from oozing out during baking. If the brioche is very soft, use a serrated knife to slice it without compressing the crumb. For a neater presentation, trim the ends of the rolls after baking to reveal the spiral.

Variations

Berry Swap: Replace the strawberries with raspberries or blueberries. Use the same quantity, and if using raspberries, gently press them into the ganache to avoid breaking them. The baking time remains the same.
Nut-Free Option: Substitute the chocolate-hazelnut ganache with a chocolate ganache made from heavy cream and dark chocolate. Omit the hazelnut spread and use extra chocolate curls or a sprinkle of cocoa powder.
Spiced Custard: Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the vanilla custard before pouring. This adds warmth and complements the chocolate and fruit.
Salted Caramel Drizzle: Instead of melted chocolate, drizzle a salted caramel sauce over the baked rolls. The saltiness balances the sweetness of the ganache and fruit. Add the caramel after baking, just before serving.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven before serving.
Freezer: Freeze the baked and cooled bake for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a 350°F (175°C) oven for 10 to 15 minutes, until warm and the top is crisp again. Avoid microwaving for long, as it can make the bread soggy.

Store leftover bake in an airtight container in the refrigerator for up to 3 days. The custard will keep the bread moist, but the top may soften.

To reheat, place a portion on a baking sheet and warm in a 350°F (175°C) oven for 8 to 10 minutes, or until heated through. The microwave can be used for a quicker reheat, but the top will lose its crispness.

Assemble the entire bake up to the point of pouring the custard, then cover and refrigerate overnight. In the morning, let it sit at room temperature for 20 minutes while the oven preheats. You may need to add 5 to 10 minutes to the baking time if starting from cold. The chocolate drizzle and powdered sugar should be added after baking.

Serving ideas

Serve this bake warm, right from the oven, so the chocolate drizzle is still glossy and the custard is soft. Use a large spatula to lift out a portion, making sure to include a few rolls.

The contrast of the crisp top and the tender, custard-soaked interior is best experienced immediately. A dusting of powdered sugar adds a touch of elegance, and the fruit provides a fresh, bright note.

For a brunch spread, place the baking dish in the center of the table and let guests help themselves. This bake pairs beautifully with fresh coffee, a glass of cold milk, or a fruit salad.

It is rich enough to be a dessert as well as a breakfast. If serving later, keep the bake warm in a low oven, but avoid covering it tightly, as that will make the top soggy.

Frequently asked questions

Can this bake be prepared the night before?

Yes, assemble the rolls and pour the custard, then cover and refrigerate overnight. In the morning, let it sit at room temperature for 20 minutes before baking. You may need to add a few extra minutes to the baking time if the dish is cold. The chocolate drizzle and powdered sugar should be added after baking.

What is the best bread to use for this recipe?

Brioche is ideal because it is rich and slightly sweet, and its soft crumb absorbs the custard beautifully. Challah or a good-quality white bread can be substituted, though the bake will be slightly less tender. Avoid bread that is too dense, as it may not soak up the custard well.

How do you prevent the rolls from unrolling during baking?

Roll the brioche slices tightly and press the seam to seal. Placing the rolls seam-side down in the baking dish also helps keep them closed. The custard acts as a glue as it bakes, holding the rolls together. If the brioche is very soft, you can use a toothpick to hold the seam, but remove them before serving.

Can this recipe be made gluten-free?

To make this gluten-free, use a gluten-free brioche or a soft gluten-free sandwich bread. The rest of the ingredients are naturally gluten-free, but check the labels of the chocolate-hazelnut ganache and custard to ensure they do not contain gluten. The texture may be slightly different, but the bake will still be delicious.

Why does the top brown too quickly?

If the top browns before the custard is set, cover the dish loosely with aluminum foil and continue baking. This prevents over-browning while allowing the center to cook through. Also, ensure the oven is at the correct temperature and not too hot. Baking at 350°F (175°C) is recommended for even cooking.

Recipe card

Nutella Brioche Rolls Stuffed French Toast Bake

Prep 25 minCook 35 minTotal 1 hServes 8

Golden brioche rolls stuffed with chocolate-hazelnut ganache, strawberries, and bananas

Ingredients

1 loaf brioche loaf, crusts trimmed
1 cup strawberries, diced
2 medium bananas, diced
4 oz Swiss milk chocolate, grated into curls
3/4 cup chocolate hazelnut ganache
2 cups vanilla custard
1/2 cup melted chocolate
2 tbsp powdered sugar

Instructions

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.
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.
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.
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.
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.
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.
Drizzle the melted chocolate over the warm bake in a zigzag pattern. Dust generously with powdered sugar.
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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories: 520
Protein: 12 g
Carbohydrates: 62 g
Fat: 26 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.