Stuffed Brioche French Toast Bake with Strawberries and Chocolate

Golden brioche rolls split open and stuffed with chocolate hazelnut spread, grated chocolate, strawberries and hazelnuts. Baked in one dish, the bake comes out glossy and set, with a sweet, layered filling in every bite. It is a breakfast that looks special but stays simple to assemble.

This stuffed brioche French toast bake turns soft rolls into individual pockets of chocolate and fruit. The brioche is cut open, filled with chocolate hazelnut spread, grated dark chocolate, sliced strawberries and bananas, and chopped hazelnuts, then arranged in a baking dish.

A simple egg and milk custard soaks into the bread while the bake cooks, so the crumb turns custardy and the top bakes to a golden finish.

Finish with powdered sugar, a drizzle of dark chocolate sauce and fresh strawberry pieces for a plated loaf that works for a weekend breakfast or a relaxed brunch.

Ingredients

Why this recipe works

Brioche is rich and tender, so it soaks up the custard without falling apart. Opening each roll creates pockets that hold the filling in place while the bake cooks. The custard sets around the fruit and chocolate, so every slice holds together when lifted from the dish.

Grating the chocolate rather than chopping it gives fine curly shavings that melt into the warm bread and spread through the filling. Layering the fruit and nuts both inside and on top means the flavors come through in each bite and the surface stays appealing after baking.

Notes and substitutions

Choose brioche rolls with a soft, even crumb and a sturdy crust so they hold their shape after filling. Day-old rolls absorb the custard well.

Chocolate hazelnut spread gives the most classic flavor, while a good dark chocolate bar grated on a box grater creates the fine shavings that melt into the filling.

A 9x13-inch white rectangular dish gives the bake even depth and makes it easy to lift portions with a spatula.

A serrated knife helps open the rolls cleanly, and a box grater makes the chocolate shavings. Gloves are optional, but they keep the chocolate and fruit clean while you assemble the rolls.

• brioche rolls: thick slices of brioche bread, cut open to form pockets
• dark chocolate bar: semisweet chocolate baking bar, grated
• hazelnuts: toasted almonds, chopped

Equipment

• 9x13-inch white rectangular baking dish
• Serrated knife
• Box grater
• Cutting board
• Whisk
• Spatula
• Black food-safe gloves