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

Tips for success

Use day-old brioche rolls for the best texture. Fresh rolls are very soft and can tear when you open them, while slightly firmer rolls hold the filling and absorb the custard without collapsing. If you buy fresh rolls, let them sit uncovered on the counter for an hour before filling.

Warm the chocolate hazelnut spread for a few seconds in the microwave so it spreads easily into the pockets. Do not overheat it, or it will turn runny and make the rolls soggy. Spread it while it is still spreadable but not hot, and add the grated chocolate right after so it sets into the filling.

Variations

• Banana Chocolate Version: Add extra banana slices to the filling and sprinkle a little cinnamon over the custard. The bananas soften and blend with the chocolate, giving a richer, more caramelized flavor that suits a relaxed weekend breakfast.
• Almond Crunch: Replace the hazelnuts with toasted sliced almonds. Scatter them over the top before baking so they turn golden and crisp. The nuts add a lighter crunch and a toasted flavor that pairs well with the chocolate.
• Berry Medley: Mix sliced strawberries with raspberries or blackberries in the filling and on top. The tart berries cut through the sweetness of the chocolate and brighten each slice with a fresh, juicy contrast.
• Orange Zest Twist: Stir finely grated orange zest into the custard before pouring it over the rolls. The citrus lifts the chocolate and strawberry flavors and adds a fragrant note that suits a brunch table.

Storage and make-ahead

Fridge

Refrigerate covered for up to three days. Reheat slices gently before serving for the best texture and flavor.

Freezer

Wrap individual portions tightly and freeze for up to one month. Thaw in the refrigerator overnight before reheating for the best texture and flavor.

Reheat

Warm individual slices in a 325°F (163°C) oven for 8 to 10 minutes, until heated through and the surface looks glossy.

Let the bake cool for no more than 2 hours at room temperature, then cover it tightly and refrigerate. Stored this way, it keeps well for up to three days.

Keep the powdered sugar, dark chocolate sauce and fresh strawberry garnish separate until serving, so the topping stays fresh and the bread does not become soggy. Portions can be wrapped individually to keep the crumb moist and the filling intact.

You can assemble the bake the night before. Fill the rolls, arrange them in the buttered dish, and cover them with the custard. Refrigerate overnight so the bread absorbs the liquid evenly.

In the morning, scatter the remaining strawberries and hazelnuts on top and bake as directed, allowing a few extra minutes in the oven because the dish starts cold. Finish with powdered sugar, dark chocolate sauce and fresh strawberry pieces just before serving.

Serving ideas

Serve the bake warm, cut into generous portions with a serrated knife. Lift each slice with a spatula so the layers stay intact.

Dust the top with powdered sugar and drizzle with dark chocolate sauce just before serving so the surface looks glossy and bright. Add a few fresh strawberry pieces on the side to balance the sweetness and add a fresh, juicy contrast.

For a relaxed brunch, pair the bake with a pot of hot coffee and a bowl of extra strawberries. The bake holds its heat well, so it can rest on the table for a short time while guests help themselves.

It also works as a dessert-style breakfast course when served with a spoonful of lightly whipped cream on the side.

Frequently asked questions

Recipe card

Stuffed Brioche French Toast Bake with Strawberries and Chocolate

Prep 25 minCook 30 minRest 10 minTotal 1 h 5 minServes 8

Ingredients

• 8 brioche rolls
• 1 cup fresh strawberries, hulled and sliced
• 2 ripe bananas, sliced
• 1/2 cup chocolate hazelnut spread
• 3 oz dark chocolate bar, grated
• 1/2 cup hazelnuts, chopped
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• powdered sugar for dusting, to taste
• dark chocolate sauce for drizzling, to taste
• 1 tbsp unsalted butter, softened, for the dish

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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

Estimated nutrition per serving

Calories

520

Protein

12 g

Carbohydrates

58 g

Fat

26 g

Fiber

4 g

Sugar

34 g

Sodium

380 mg

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