Nutella Stuffed Brioche French Toast Bake with Strawberries and Banana

Imagine a breakfast that tastes like dessert but comes out of the oven the way a casserole should. Brioche rolls filled with Nutella, strawberries and banana soak up a golden egg custard, then bake until puffed and tender. Each slice shows fruit and chocolate layers, and the whole dish feeds a crowd with very little last-minute work.

This French toast bake turns rich brioche into a finished centerpiece for a weekend breakfast or a brunch gathering. Thick slices are spread with Nutella, layered with fresh strawberries and banana, and rolled into swirls.

The rolls sit in a rectangular baking dish, soak in a silky custard of eggs, milk, cream, sugar and vanilla, and bake until the tops are golden and the center is set.

A scatter of kiwi and blackberries on top adds color, and a final dusting of powdered sugar and a drizzle of melted chocolate complete the look. Because everything is assembled in one dish, the bake suits a relaxed morning with guests.

Ingredients

Why this recipe works

Brioche is an enriched bread with butter and eggs, so its open crumb absorbs the custard quickly and stays soft instead of turning soggy.

Soaking the rolls for about 30 minutes before baking lets the custard reach the center of each swirl, so the bake sets evenly from edge to middle. The bread's structure holds the filling in place while it bakes.

Rolling each slice around Nutella and fruit keeps the filling inside the bread rather than leaking onto the pan. The oven then sets the custard around the rolls and browns the surface, which gives the golden, slightly puffed top and the contrast between crisp edges and tender interior.

Grating the chocolate into fine curls spreads its flavor through the layers without leaving large melted pockets.

Notes and substitutions

Brioche is the best bread for this bake because its richness matches the Nutella and the custard. If you cannot find it, use thick-cut challah or lightly stale sandwich bread, and cut the slices about 1 inch thick so they still hold their shape when rolled.

Use a 9x13-inch rectangular baking dish so the rolls fit in a single snug layer. A wooden board keeps the fruit and grated chocolate contained, and a box grater produces the fine chocolate curls that blend into the filling. Toothpicks help hold each swirl closed until the custard sets.

• brioche bread: thick-cut challah or sliced white sandwich bread, lightly stale
• dark chocolate: semisweet chocolate, which also contains milk
• whole milk: half-and-half for a richer custard

Equipment

• 9x13-inch rectangular white baking dish
• wooden cutting board
• sharp knife
• box grater
• whisk
• mixing bowl
• offset spatula
• toothpicks