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

Tips for success

For the best texture, use a slightly stale brioche. Fresh brioche can become too soft when soaked, so letting it sit out for a few hours helps.

If you're short on time, you can lightly toast the brioche slices before spreading the filling; this will help them hold their shape better. When grating the chocolate, use a box grater with large holes for fluffy curls, and work quickly to avoid melting.

To make this ahead, assemble the rolls in the baking dish, pour the custard over, and cover tightly with plastic wrap. Refrigerate overnight. In the morning, let the dish sit at room temperature for 30 minutes while the oven preheats, then bake as directed.

The baking time may need to be extended by 5-10 minutes if the dish is cold. Leftovers can be reheated in the microwave or oven, but the rolls will lose some crispness.

Variations

• Berry Bliss: Replace the strawberries and bananas with a mix of raspberries, blueberries, and sliced strawberries. The tartness of the berries balances the sweetness of the chocolate hazelnut spread.
• Nutty Crunch: Add a sprinkle of chopped toasted hazelnuts or almonds over the chocolate hazelnut spread before rolling. This adds a delightful crunch and enhances the nutty flavor.
• Mocha Twist: Stir a teaspoon of instant espresso powder into the vanilla custard before pouring it over the rolls. The coffee flavor deepens the chocolate notes and adds a sophisticated touch.
• Caramel Drizzle: Instead of melted chocolate, drizzle warm caramel sauce over the baked French toast. The combination of caramel, chocolate hazelnut, and fruit is indulgent and delicious.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Freezer

Freeze the baked French toast bake for up to 1 month. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through.

Reheat

Reheat individual portions in the microwave for 30-60 seconds, or in a 350°F (175°C) oven for 10 minutes.

Store any leftover French toast bake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds, or warm in a 350°F (175°C) oven for 10 minutes. The rolls will soften upon reheating, so if you prefer a crisper texture, use a toaster oven or air fryer.

This dish is perfect for making ahead. Assemble the rolls, pour the custard, cover, and refrigerate overnight. The brioche will absorb the custard slowly, resulting in an even more flavorful bake.

In the morning, bake as directed, adding a few extra minutes if needed. You can also freeze the unbaked casserole for up to 1 month; thaw overnight in the refrigerator before baking.

Serving ideas

Serve the Nutella Brioche Rolls Stuffed French Toast Bake warm, straight from the oven, when the chocolate is still gooey and the custard is creamy. A generous drizzle of melted chocolate and a dusting of powdered sugar are essential.

For a fresh contrast, add a handful of sliced strawberries or a few raspberries on the side. A dollop of whipped cream or a scoop of vanilla ice cream turns this into a dessert-worthy brunch.

This bake is best enjoyed fresh, but it can be served at room temperature if needed. Cut into generous squares or use a spatula to lift out individual rolls. Pair with a cup of coffee or a glass of cold milk. If you have extra chocolate hazelnut spread, warm it slightly and serve it on the side for those who want an extra chocolate hit.

Frequently asked questions

Recipe card

Nutella Brioche Rolls Stuffed French Toast Bake

Prep 25 minCook 35 minRest 10 minTotal 1 h 10 minServes 8

Ingredients

• 1 loaf brioche bread (about 16 oz), crusts trimmed
• 1 cup strawberries, diced
• 2 ripe bananas, diced
• 1/2 cup milk chocolate curls (from a solid block)
• 1 cup chocolate hazelnut spread
• 2 cups vanilla custard
• 1/2 cup melted chocolate (for drizzling)
• Powdered sugar, for dusting, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

12 g

Carbohydrates

62 g

Fat

25 g

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