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

Before you start

Before you begin, gather all your ingredients: brioche loaf, strawberries, bananas, milk chocolate block, chocolate hazelnut spread, vanilla custard, melted chocolate, and powdered sugar. Trim the crusts from the brioche and dice the fruit.

Grate the chocolate into curls and set everything within reach. Preheat the oven to 350°F (175°C) if you plan to bake immediately. Have a 9x13-inch baking dish ready. If using store-bought custard, ensure it is at room temperature or gently warm it to make it easier to pour.

Instructions

Assemble the Rolls

1. 1Prep the Fruit and Chocolate
   Trim the crusts from the brioche slices and set them aside. Dice the strawberries and bananas into small, even pieces. Using a box grater, grate the solid block of milk chocolate into a pile of chocolate curls. Set the fruit and chocolate curls aside.
   Look for The fruit should be uniform in size and the chocolate curls are light and fluffy.
   Tip Chill the chocolate block for 10 minutes before grating to prevent it from melting.
2. 2Spread and Assemble Rolls
   Lay the brioche slices flat. Spread a generous layer of chocolate hazelnut spread over each slice. Sprinkle the diced strawberries, bananas, and chocolate curls evenly over the spread. Roll each slice tightly into a cylinder, ensuring the filling stays inside.
   Look for The rolls should be tight and uniform so they bake evenly.
   Tip If the brioche cracks, gently press it together; the custard will help seal it during baking.
3. 3Arrange in Baking Dish
   Arrange the rolled brioche cylinders in a 9x13-inch baking dish, placing them seam-side down in a single layer. They can be placed snugly together, but leave a little space between each roll so they puff up during baking.
   Look for The rolls should fill the dish evenly, with no large gaps.
   Tip If using a smaller dish, adjust the number of rolls or bake in batches.

At the end of this phase, you should have neat brioche cylinders filled with chocolate hazelnut spread, fruit, and chocolate curls. The rolls should be tightly wound and placed seam-side down in the baking dish. They will look plump and colorful, with the filling visible at the ends. Make sure there are no large gaps between rolls, as this will affect how the custard distributes.

Soak and Bake

4. 4Pour Custard Over Rolls
   Pour the vanilla custard evenly over the arranged brioche rolls, making sure every roll is coated. Gently press the rolls down with a spatula to help them absorb the custard. Let the dish sit for 10 minutes so the bread soaks up the custard.
   Look for The custard should be absorbed but not pooling excessively at the bottom.
   Tip For a richer flavor, use a custard made with whole milk and extra vanilla.
5. 5Bake the French Toast
   Preheat the oven to 350°F (175°C). Place the baking dish in the oven and bake for 30-35 minutes, until the rolls are golden brown and the custard is set. The internal temperature of the custard should reach 160°F (71°C) to ensure the eggs are fully cooked.
   Look for The top is golden and puffed, and a knife inserted into the center comes out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, loosely cover with foil for the last 10 minutes.
6. 6Cool Slightly
   Remove the baking dish from the oven and let it rest for 5-10 minutes. This allows the custard to set further and makes the rolls easier to handle.
   Look for The rolls will look slightly puffed and the custard will be firm.
   Tip Do not skip the rest; it prevents the rolls from falling apart when serving.

After pouring the custard, the rolls should be well-coated and have absorbed most of the liquid. During baking, the top will turn golden brown and the custard will bubble around the edges.

The kitchen will smell of vanilla and toasted bread. The rolls will puff up and become firm to the touch. To check doneness, insert a knife into the center—it should come out clean, and the temperature should be 160°F (71°C).

Finish and Serve

7. 7Drizzle and Dust
   Drizzle the melted chocolate over the warm French toast bake. Use a spoon or a piping bag to create decorative lines. Dust generously with powdered sugar just before serving.
   Look for The chocolate drizzle sets slightly, and the powdered sugar creates a snowy finish.
   Tip For a neater drizzle, place the melted chocolate in a zip-top bag and snip a corner.
8. 8Serve Warm
   Lift a warm flaky portion from the baking dish using a spatula, making sure to get the crispy edges and the gooey center. Serve immediately, with extra chocolate drizzle or fruit if desired.
   Look for The rolls are golden, the filling is molten, and the top is crispy.
   Tip Serve with a side of maple syrup or extra fresh berries for a fresh contrast.

Once baked and rested, the French toast bake should be golden and slightly crispy on top. Drizzle with melted chocolate and dust with powdered sugar. When you lift a portion, you should see the spiral of chocolate and fruit, and the custard will be set but moist. The rolls will be tender and slightly sticky from the chocolate. Serve warm for the best texture and flavor.

Common mistakes

One common mistake is over-soaking the brioche, which can make the rolls mushy. The 10-minute rest after pouring the custard is enough; do not leave it longer. Another pitfall is not rolling the brioche tightly enough, causing the filling to leak out during baking.

Be gentle but firm when rolling. Also, make sure the custard is fully set before removing from the oven; underbaking will result in a runny center. Finally, let the dish rest after baking—cutting into it too soon will cause it to fall apart.

How to tell it’s done

The French toast bake is done when the top is golden brown and puffed, and the custard is set. To check, insert a knife into the center of a roll; it should come out clean or with only a few moist crumbs.

The internal temperature of the custard should reach at least 160°F (71°C) to ensure the eggs are fully cooked. Let the dish rest for 5-10 minutes before serving; this allows the custard to firm up and makes the rolls easier to lift out. The edges will be slightly crispy, and the center will be tender and creamy.

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