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

Tips for success

For perfectly grated chocolate curls, use a bar of chocolate that is slightly chilled but not too hard. Grate with a light touch to create airy curls.

If the chocolate starts to melt, return it to the fridge for a few minutes. The curls add a delicate crunch and visual appeal, so make them fresh just before assembling.

To make the custard extra smooth, strain it before pouring over the rolls. This removes any lumps and ensures a silky texture.

If you prefer a richer custard, use half-and-half instead of milk. The custard can be flavored with a pinch of cinnamon or nutmeg, but keep it simple to let the chocolate and fruit shine.

Variations

• Berry Bliss: Replace the strawberries with a mix of raspberries and blueberries. Use white chocolate curls instead of milk chocolate for a sweeter, fruitier flavor.
• Nutty Delight: Add a sprinkle of chopped hazelnuts or almonds to the filling for extra crunch. Toast the nuts lightly before adding to enhance their flavor.
• Caramel Drizzle: Instead of melted chocolate, drizzle the baked rolls with warm caramel sauce. Add a pinch of sea salt on top for a sweet-salty contrast.
• Spiced Apple: Swap the banana for diced apples tossed with cinnamon and a little sugar. Use apple cider custard for a fall-inspired twist.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking. Add 10-15 minutes to the baking time.

Reheat

Reheat baked portions in the oven at 350°F (175°C) for 10-15 minutes until warmed through. The tops will crisp up again.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. The rolls may lose some crispness but will still be delicious.

Assemble the casserole up to 24 hours in advance, cover, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed. You may need to add 5-10 minutes to the baking time if starting from cold.

Serving ideas

Serve this bake warm, straight from the oven, when the tops are crisp and the centers are soft. A dusting of powdered sugar and a drizzle of melted chocolate make it look extra special.

Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert-like breakfast.

For a complete brunch spread, serve alongside fresh fruit, crispy bacon, or a simple green salad. The sweetness of the dish pairs well with savory sides.

It also works beautifully as a dessert, especially with a scoop of ice cream or a drizzle of caramel sauce.

Frequently asked questions

Recipe card

Nutella Brioche Rolls Stuffed French Toast Bake

Prep 25 minCook 35 minRest 10 minTotal 1 h 10 minServes 6

Ingredients

• 12 slices brioche bread
• 1 cup strawberries, diced
• 1 banana, diced
• 1/2 cup Swiss milk chocolate curls
• 1/2 cup chocolate hazelnut ganache
• 2 cups vanilla custard
• 1/4 cup melted chocolate
• Powdered sugar, for dusting, to taste

Instructions

1. 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.
2. 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.
3. Starting from one short end, roll each brioche slice tightly into a cylinder. Press the seam gently to seal. Repeat with all slices.
4. 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.
5. 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.
6. 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).
7. 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.
8. Lift a warm portion onto a plate using a spatula. Serve immediately, while the rolls are crisp on the outside and tender inside.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

12 g

Carbohydrates

68 g

Fat

23 g

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