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

Before you start

Before starting, gather all ingredients and equipment. Trim the crusts from the brioche slices and set them aside. Dice the strawberries and banana into small, uniform pieces. Grate the Swiss milk chocolate using a box grater.

Prepare the chocolate hazelnut ganache if making from scratch, and have the vanilla custard ready. Preheat the oven to 350°F (175°C) and lightly butter a 9x13-inch baking dish.

Instructions

Prep and Roll

1. 1Prep the Bread and Fruit
   Trim the crusts from the brioche slices and set them aside. Dice the strawberries and banana into small, even pieces. Grate the Swiss milk chocolate on a box grater to create light, fluffy curls.
   Look for The brioche slices are crustless and the fruit is finely diced.
   Tip Chill the chocolate bar for 10 minutes before grating for cleaner curls.
2. 2Spread the Ganache and Fruit
   Lay the brioche slices on a clean work surface. Spread a thin layer of chocolate hazelnut ganache over each slice, leaving a small border at the edges. Scatter the diced strawberries, banana, and chocolate curls evenly over the ganache.
   Look for Each slice is evenly coated with ganache and topped with fruit and chocolate.
   Tip Don't overfill—too much filling makes rolling difficult.
3. 3Roll the Brioche Slices
   Starting from one short end, roll each brioche slice tightly into a cylinder. Press the seam gently to seal. Repeat with all slices.
   Look for The rolls are tight and hold their shape.
   Tip Roll firmly but gently to avoid squeezing out the filling.

At the end of this phase, you should have crustless brioche slices, diced fruit, and chocolate curls ready. Each slice is spread with ganache and topped with fruit and chocolate, then rolled into tight cylinders. The rolls should hold their shape without falling apart.

Bake the Casserole

4. 4Arrange in Baking Dish
   Place the rolls seam-side down in a lightly buttered baking dish, arranging them in a single layer. They can be snug but not overly crowded.
   Look for The rolls fill the dish evenly.
   Tip If the rolls are too long, trim the ends slightly to fit.
5. 5Pour the Custard
   Pour the vanilla custard evenly over the rolls, making sure every roll is moistened. Let the dish sit for 10 minutes so the bread absorbs the custard.
   Look for The custard is absorbed and the rolls look plump.
   Tip Gently press the rolls down with a spatula to help them soak.
6. 6Bake Until Golden
   Preheat the oven to 350°F (175°C). Bake the casserole for 30-35 minutes, until the top is golden and the custard is set. The internal temperature should reach 160°F (71°C).
   Look for The top is golden brown and a knife inserted in the center comes out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, cover loosely with foil.

The rolls are arranged in the baking dish and covered with custard. After soaking, the rolls look plump and moist.

During baking, the top turns golden brown and the custard sets. The kitchen smells of vanilla and chocolate, and the dish is bubbling gently around the edges.

Finish and Serve

7. 7Finish with Chocolate and Sugar
   Remove the bake from the oven and let it cool for 5 minutes. Drizzle the melted chocolate over the top and dust generously with powdered sugar.
   Look for The rolls are glossy with chocolate and dusted with sugar.
   Tip Use a fine-mesh sieve for an even dusting of powdered sugar.
8. 8Serve Warm
   Lift a warm portion onto a plate using a spatula. Serve immediately, while the rolls are crisp on the outside and tender inside.
   Look for The portion lifts easily and shows the layered filling.
   Tip Pair with fresh fruit or a drizzle of maple syrup if desired.

Once baked, the casserole is drizzled with melted chocolate and dusted with powdered sugar. The rolls are crispy on top and tender inside. When lifted, a portion holds its shape and shows the beautiful spiral of filling.

Common mistakes

A common mistake is overfilling the rolls, which makes them difficult to roll and can cause the filling to leak out. Use a moderate amount of ganache and fruit, and roll gently but firmly.

Another pitfall is not letting the rolls soak in the custard long enough; allowing at least 10 minutes ensures the bread absorbs the custard and bakes evenly. Avoid overbaking, which can dry out the dish—check for doneness at the minimum time.

How to tell it’s done

The bake is done when the top is golden brown and the custard is set. A knife inserted in the center should come out clean, and the internal temperature should reach 160°F (71°C) to ensure the eggs are fully cooked.

The rolls should be puffed and crispy on top, with a soft, custardy interior. Let the dish rest for 5 minutes before serving to allow the custard to settle.

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