Nutella Brioche Rolls Stuffed French Toast Bake

This Nutella Brioche Rolls Stuffed French Toast Bake is a dreamy breakfast casserole that turns ordinary brioche into golden, custardy rolls filled with chocolate hazelnut spread, fresh strawberries, bananas, and milk chocolate curls.

Baked until puffed and set, then finished with melted chocolate and a snowfall of powdered sugar, it's a showstopper for brunch, holidays, or any morning that calls for something extra special.

Imagine soft, pillowy brioche rolled around a luscious chocolate hazelnut filling, nestled in a baking dish, and soaked in vanilla custard until every bite is creamy and rich. As it bakes, the rolls become golden and slightly crispy on the outside while staying tender inside.

A final drizzle of melted chocolate and a dusting of powdered sugar make this dish irresistible. It's a make-ahead-friendly recipe that serves a crowd and can be prepped the night before, so you can enjoy a stress-free morning with a spectacular breakfast.

Ingredients

Why this recipe works

The combination of brioche and vanilla custard creates a texture that is simultaneously crisp and custardy. Brioche, with its high butter and egg content, absorbs the custard beautifully without becoming soggy, resulting in rolls that are tender on the inside and caramelized on the edges.

The custard acts as a binder, holding the rolls together while adding a rich, vanilla-scented creaminess that complements the chocolate and fruit.

Rolling the brioche around the filling ensures that every bite contains a perfect balance of chocolate hazelnut spread, fruit, and chocolate curls. The tight spiral also creates beautiful pinwheel slices when you lift a portion out.

Baking the rolls in a single layer allows the custard to soak into every crevice, while the high heat of the oven creates a golden, slightly crispy exterior that contrasts with the molten interior.

Notes and substitutions

Use a good-quality brioche loaf that is slightly stale if possible; it will soak up the custard better. If using fresh brioche, let it sit out for an hour or two. The chocolate hazelnut spread should be at room temperature for easy spreading. For the chocolate curls, chill a solid block of milk chocolate for 10 minutes before grating on a box grater to get pretty, even curls.

The vanilla custard can be homemade or store-bought. If making your own, use whole milk and egg yolks for a rich texture. You can also add a splash of vanilla extract or a vanilla bean for extra flavor. The baking dish should be a 9x13-inch, but if you have a smaller dish, you can reduce the recipe or bake in two batches. For a different fruit combination, try raspberries or sliced peaches.

• brioche: Use challah or thick-sliced white bread if brioche is unavailable.
• vanilla custard: Prepare a simple custard with milk, eggs, sugar, and vanilla, or use a store-bought vanilla pudding as a shortcut.
• chocolate hazelnut spread: For a different flavor, substitute with any chocolate spread or a mixture of melted chocolate and hazelnut butter.
• strawberries and bananas: Other soft fruits like raspberries, blueberries, or sliced peaches work well.

Equipment

• Box grater
• Sharp knife
• Cutting board
• Rolling pin (optional)
• 9x13-inch baking dish
• Mixing bowl
• Whisk
• Measuring cups and spoons