Stuffed Brioche French Toast Bake with Strawberries and Chocolate Step-by-step instructions

Before you start

Set the oven rack in the center and heat the oven to 350°F (175°C). Butter the 9x13-inch baking dish so the rolls do not stick. Hull the strawberries, slice them thinly and set aside a handful for the top. Slice the bananas and chop the hazelnuts. Grate the dark chocolate over a box grater onto a plate, and keep it cool until needed.

Set out the chocolate hazelnut spread, the milk, cream, sugar, eggs and vanilla, and whisk the custard before you begin filling. Keep the fruit and custard refrigerated until the moment you assemble the bake, and do not leave filled rolls at room temperature for long.

Instructions

Fill the brioche rolls

1. 1Prepare the rolls and fruit
   Slice the brioche rolls open with a serrated knife, keeping one side hinged. Hull and slice the strawberries and slice the bananas. Coarsely chop the hazelnuts and grate the dark chocolate over a box grater onto the board.
   Look for Rolls open like a book with soft, pale crumb inside and the fruit is evenly sliced.
   Tip Chill the grated chocolate briefly so the shavings hold their shape while you fill the rolls.
2. 2Fill the brioche rolls
   Butter the white rectangular baking dish. Arrange the opened rolls in the dish. Spread chocolate hazelnut spread inside each roll, then add grated chocolate, sliced strawberries and chopped hazelnuts. Add banana slices as you fill.
   Look for Each roll is stuffed generously and the filling sits neatly in the opening.
   Tip Press the rolls gently closed so the filling stays inside during baking.

At the end of this phase, every brioche roll should be open, stuffed with chocolate hazelnut spread, grated chocolate, strawberries, banana and chopped hazelnuts, and arranged neatly in the buttered dish. The bread should look soft and pale, with the filling sitting inside the openings rather than spilling onto the dish.

Check that the rolls are evenly spaced and that no pocket is empty, so the custard reaches every part of the bread. Press each roll gently closed before moving on. The filling should look generous but contained, and the fruit should be distributed so each portion gets a little of everything in the final bake.

Soak and assemble the custard

3. 3Make the custard
   Whisk the eggs, milk, heavy cream, sugar and vanilla extract in a bowl until smooth and evenly colored. Pour the custard slowly over the filled rolls, letting it soak into the bread.
   Look for The custard looks smooth and pale gold, with no streaks of egg.
   Tip Pour in stages so the bread absorbs the custard evenly.
4. 4Top and bake the bake
   Scatter the remaining strawberry slices and chopped hazelnuts over the top of the dish. Bake at 350°F (175°C) for 30 to 35 minutes, until the brioche is golden and the filling is set.
   Look for The top turns golden brown and the center feels firm when lightly pressed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Cover loosely with foil if the top browns faster than the center sets.

At the end of this phase, the custard should be smooth, evenly colored and free of visible egg streaks, and it should have been poured slowly over the rolls so the bread looks evenly moist. Lift one roll gently to check that the custard has reached the center.

The top of the dish should show strawberry slices and chopped hazelnuts scattered evenly across the surface. Give the bread a few minutes to absorb the liquid before baking so the crumb becomes tender rather than dry. Nothing should be pooling heavily at the bottom of the dish, because the bread should soak it up as it sits.

Bake, rest and finish

5. 5Rest, lift and serve
   Rest the bake for 10 minutes. Lift portions out of the dish with a spatula. Dust with powdered sugar, drizzle with dark chocolate sauce and garnish with fresh strawberry pieces.
   Look for The loaf holds its shape and looks glossy when lifted.
   Tip Slice with a serrated knife for clean portions.

At the end of this phase, the brioche should be deep golden on top and the center should feel firm when lightly pressed, with the custard set and the filling warm and glossy. Rest the bake for 10 minutes so the slices hold their shape. Before lifting portions, check that the surface is not wet and the filling no longer looks loose. Lift each portion with a spatula, then dust with powdered sugar, drizzle with dark chocolate sauce and add fresh strawberry pieces. The finished dish should look like a golden, glossy loaf ready to serve warm.

Common mistakes

The most common mistake is underfilling the rolls, which leaves dry pockets and an uneven result. Another is oversoaking the bread, so the crumb turns soggy rather than tender; give the custard a few minutes to absorb before baking. Cutting into the bake too soon also causes trouble, because the portions slide apart without the rest period.

Do not skip the grated chocolate: it melts into the filling and gives the bake its signature texture. If the top browns before the center sets, cover loosely with foil and keep baking until the center feels firm and the custard is fully set.

How to tell it’s done

The bake is done when the brioche is deep golden on top and the center feels firm when lightly pressed. A knife inserted into the middle should come out clean, with the custard set and the filling warm and glossy. Use an instant-read thermometer to check the center of the custard: it should reach 160°F (71°C) to cook the eggs fully. The edges should look golden and the bread should look tender rather than wet. If the center still looks loose after the full baking time, return the dish to the oven in 5-minute increments until it sets.

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