Nutella Stuffed Brioche French Toast Bake with Strawberries and Banana Tips, FAQ & printable recipe

Tips for success

Use a wooden cutting board and a box grater for the chocolate so the curls stay fine and spread through the filling instead of forming chunks. Chilling the grated chocolate for a few minutes before rolling helps it keep its shape on the warm bread.

Keep the Nutella spread thin and even. A modest layer of spread and fruit holds each swirl together, prevents leaks in the oven and makes the rolls easier to slice once the bake has cooled slightly. Hold back a few berries for the top so the finished dish looks bright and fresh when it comes to the table.

Variations

• Berry Medley: Replace the banana with extra sliced strawberries and add raspberries to the top layer. The brighter fruit cuts through the richness of the Nutella and custard, and the bake keeps the same golden top and set center.
• Peanut Butter Swirl: Spread a thin layer of creamy peanut butter under the Nutella before rolling. The salty, nutty note softens the sweetness and makes the swirl look marbled when sliced, which suits a hearty weekend breakfast.
• Cinnamon Brioche: Dust the brioche slices with ground cinnamon and a little sugar before spreading the Nutella. The warm spice blends with the chocolate and vanilla custard, giving the rolls a bakery-style aroma as they bake in the oven.
• Cream Cheese Filling: Mix softened cream cheese with a spoonful of sugar and spread it under the Nutella for a tangy layer. The cheese sets creamy inside the rolls and balances the sweet chocolate and fruit in each slice.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days, after cooling them within 2 hours.

Freezer

Freezing is not recommended, because the custard-soaked bread can turn spongy and the fresh fruit becomes watery after thawing.

Reheat

Reheat individual slices in a 325°F (165°C) oven for 10 to 12 minutes, or until warmed through, before adding fresh powdered sugar.

Cover leftover French toast bake with foil or plastic wrap once it has cooled to room temperature, and refrigerate it within 2 hours. Stored in the refrigerator, it keeps well for up to 3 days. The bread firms up as it chills, so the texture becomes denser.

Keep the powdered sugar and melted chocolate drizzle separate until serving, because the sugar can dissolve and the chocolate can lose its gloss. Cut the bake into portions before storing if you want to lift out single servings more easily later.

You can assemble the rolls and pour the custard up to a day ahead. Cover the dish tightly and keep it in the refrigerator so the bread soaks overnight. Bring it out about 30 minutes before baking to take the chill off, then add the fresh fruit on top and bake as the recipe directs.

Add about 5 to 10 minutes to the baking time if the dish comes straight from the refrigerator. Prepare the chocolate drizzle just before serving rather than in advance, so it stays glossy and smooth on the slices.

Serving ideas

Serve warm slices on plates with a little extra fresh fruit on the side, such as strawberries and blackberries, to echo the flavors inside the rolls.

A spoonful of softly whipped cream or a few extra slices of banana make the plate look generous and balanced in texture. Dust each slice with powdered sugar just before it leaves the kitchen so the sugar stays bright white.

Set out a pot of coffee, hot chocolate or cold milk for the table, since the sweetness of the Nutella and the rich custard pairs well with simple drinks.

For a brunch spread, arrange the slices next to bowls of extra berries and a small pitcher of melted chocolate so guests can drizzle more on their own plates.

Frequently asked questions

Recipe card

Nutella Stuffed Brioche French Toast Bake with Strawberries and Banana

Prep 25 minCook 40 minRest 30 minTotal 1 h 35 minServes 8

Ingredients

• 1 loaf brioche bread, sliced 1 inch thick
• 1 lb fresh strawberries, hulled and sliced, plus extra for topping
• 1 banana, sliced
• 2 oz dark chocolate, grated, plus extra melted for drizzling
• 1 cup Nutella hazelnut spread
• 1 kiwi, peeled and sliced for topping
• 1/2 cup blackberries for topping
• 6 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• powdered sugar for dusting, to taste

Instructions

1. Slice the brioche about 1 inch thick. Hull and slice the strawberries, slice the banana, and peel and slice the kiwi on a wooden board. Grate the chocolate over the board with a box grater to make fine curls for the filling and topping.
2. Spread each brioche slice with Nutella. Layer strawberry and banana slices and a sprinkle of grated chocolate on top, then roll each slice into a swirl and secure it with a toothpick. Arrange the rolls snugly in the baking dish.
3. In a large bowl, whisk the eggs, milk, heavy cream, sugar and vanilla extract until smooth and evenly pale yellow. Pour the custard slowly over the rolls, letting it soak into the bread until saturated, about 30 minutes.
4. Scatter the remaining strawberries, kiwi and blackberries over the rolls. Bake at 350°F (175°C) until the tops are golden brown and puffed and the custard is set, about 40 minutes. The egg custard must reach 160°F (71°C) to be cooked through.
5. Let the bake rest for about 30 minutes so it firms up. Slice with a spatula to reveal the strawberry and chocolate layers, then dust with powdered sugar. Drizzle with melted chocolate just before serving.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories

620

Protein

14 g

Carbohydrates

68 g

Fat

32 g

Fiber

4 g

Sugar

42 g

Sodium

380 mg

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