Nutella French Toast Bake

Nutella French toast bake layered with creamy custard-soaked brioche, and thick ribbons of Nutella, finished with a crackly brown sugar topping that turns glossy in the oven. A rich make-ahead breakfast that feeds a crowd and feels like warmth you prepared in advance.

Nutella French Toast Bake, Made for the Long Way Back Up

I split my childhood between the San Fernando Valley, the Southern California mountains, and SoCal suburbia, which meant snow some weekends and sun the next, and somewhere in that rotation I became the kid who insisted on dragging home something far too big for her.

One weekend out at the ranch valley house, digging around in the barn, which was full of interesting treasures from the early 1900s, I found my dad’s old wooden toboggan. The kind of sled with the long slats and the heavy curl at the front, metal running through it, rope at the nose, easily six plus feet long and absolutely heavier than I was. He told me no. It was too big, too fast, too much. I told him I didn’t care. I wanted it, but mostly I just wanted to go fast, which he quickly reminded me, that’s why you ski. I didn’t care. It had to be tied to the roof of the car to bring it home, which should have been the first clue that I was never going to choose the manageable version of anything.

Up in the mountains, behind the house, there was a hill that had no business being used by children. It dropped hard and crooked through trees, and at that elevation the snow didn’t just drift in, it buried you. I would haul that sled to the top, launch myself down it, crash half the time, get up, drag it back up again, lungs burning in the high mountain air, legs shaking, and do it again. I was always bruised and cold, but I was also relentless.

I was burning energy faster than I could create it during those runs and needed to make my own little system for keeping warm and fed.

Inside, the centerpiece of that house was a bright orange cone-shaped fireplace, suspended and dramatic, and I would smear Nutella and peanut butter over white bread, lay it on a plate, and set it beside that fireplace like my own private melt station while I went back out for another run. By the time I came in again, snow-soaked and freezing, the chocolate would be soft and gooey, sliding into the bread, the peanut butter loosening into something almost molten. I would stand there dripping on the tile, eat it without any type of formality, and then go back outside and do it all over again, determined to beat gravity one more time.

No one was paying attention to this or optimizing what I was doing, which was typical for the time. For me, it was just energy management, my own stubbornness, sugar, and warmth.

Years later, I now live in the middle of hazelnut country. Oregon grows the vast majority of the hazelnuts in the United States, fields and orchards of them stretching out in every direction, and it’s not lost on me that I somehow ended up here after a childhood of smearing chocolate-hazelnut spread onto white bread beside a mountain fireplace. The jars weren’t coming from here back then, and they aren’t now, but the crop that makes them possible grows right outside my life. That detail feels like something life placed in softly, the way it does when it knows you’ll notice eventually.

As a child I did not get the warmth handed to me during those cold sledding days, I had to engineer it myself. I was the kid alone on the hill. I became the mother with a sledding hill of her own, rotating warm gloves out of the dryer so my kids never had to feel that bite in their hands. I made sure snacks and food were available to keep them going. Kids laughing, dogs chasing them up and down, my own systems in place so they could just enjoy it.

This Nutella French toast bake grew out of the memory of those days. It isn’t subtle or delicate the way some breakfast casseroles are. It’s layered brioche soaked in cream and eggs, Nutella pressed between slices the way I used to press it into bread with the back of a spoon, and finished with a brown sugar topping that turns crackly and shiny in the oven. It’s what happens when your own private melt station grows up and learns to feed a table instead of just one bruised kid who refused to quit.

Those experiences did teach me about my own endurance, so not all is lost. About dragging the heavy thing up the hill again even when no one is watching and letting something melt long enough to soften me before heading back out into the cold.

In the end, the toboggan was too big, but so was the hill, and so was most of my life.

I dragged it up anyway.

Why I Love This Recipe

• It’s assembled ahead of time and left alone in the fridge, which feels like the adult version of preparing for the next climb before you even feel tired.
• The brown sugar topping boils down into something almost glassy before it goes over the top. It isn’t here for decoration. It seals everything in, and finishes the job.
• It feels worthy of Valentine’s morning or Easter brunch. It holds that moment easily. It also works on an ordinary Sunday when nothing is on the calendar.
• I like that you can’t rush custard-soaked bread. It has to earn the absorption over time and then show itself all at once in the oven.

Ingredients

• Brioche (or challah) bread – Soft enough to soak up everything you give it, sturdy enough to hold together after a long night in the custard. I like bread that can take a little pressure.
• Nutella – The original fuel. Sweet and thick. Still the same energy source I used before running back into the cold. Any chocolate-hazelnut spread works. It doesn’t have to be the branded one.
• Eggs – The bind. They turn the chaos into structure once you combine them with heat. This is chemistry doing its job.
• Heavy cream – This is what makes it feel like more than survival. It’s what turns white bread and sugar into something that feels like you planned it.
• Vanilla extract – Background depth.
• Salt – Necessary tension. Most sweet things need it.
• Ground cinnamon – Warmth that hangs out and taps you on the shoulder.
• Light brown sugar – This is what caramelizes under heat and leaves that crackled top. A little grit that turns into something darker and better once baked.
• Brown sugar + water (topping) – The late-stage gloss that seals the deal. I brush it on knowing it’s going to change under the oven one more time.
• Confectioners’ sugar (optional) – A soft finish if you want it. Not required, but it makes it feel complete.

How to Make Nutella French Toast Bake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (construct it)
  Preheat the oven to 375°F, and spray a 9×13-inch baking dish so nothing sticks later. Slice the brioche or challah into thick ¾-inch slices, spread Nutella generously on one side, then cut each slice into triangles. I don’t dab it on. I spread it the way I used to, decisively, because if you’re going to fuel something, commit to it. Cutting them into triangles makes sure the chocolate runs through every bite instead of hiding in little corners.
• Step Two (whisk until it feels right)
  In a large bowl, whisk the eggs, heavy cream, vanilla, salt, cinnamon, and brown sugar until smooth. I always whisk a little longer than necessary. The sugar should dissolve fully so the custard bakes evenly. No grainy surprises. If we’re doing this, we’re doing it all the way.
• Step Three (let it absorb what it needs)
  Pour half the custard into the baking dish. Layer the Nutella-coated triangles, chocolate side up, in a slightly overlapping zigzag. Pour the remaining custard over the top and gently press the bread down so it can take it in. Cover and refrigerate for at least 2 hours, or overnight if you’re planning ahead. This is the part where nothing looks dramatic, but everything important is happening.
• Step Four (heat changes it)
  Bake uncovered for 20 minutes, then loosely tent with foil so the top doesn’t darken too fast. Bake another 15 to 20 minutes until the center is set and no longer loose in the middle. If it still shifts when you nudge the pan, give it more time. It will tell you when it’s ready.
• Step Five (finish it with fire)
  While it bakes, stir brown sugar, water, and cinnamon together in a small saucepan over medium heat. As soon as it boils and turns syrupy, pull it off the heat. It should be thin and fluid, ready to move.
• Step Six (let it settle)
  Brush the hot syrup over the bake and return it to the oven for 5 to 10 minutes, just until the top tightens up and forms a delicate crackle. Let it rest before slicing. The custard needs a minute to get itself together. Dust with confectioners’ sugar if you want the contrast. Serve warm.

Recipe Tips

• Brioche or challah works because it can absorb the custard without falling apart. This bake needs something that can take a hit and still hold its shape.
• Spread the Nutella all the way to the edges. Don’t leave dry borders. If you’re going to do this, do it completely. Thin smears disappear once it bakes.
• Let it chill the full two hours if you can. The bread needs time to drink in the custard. Rushing it means the center stays underdeveloped and the edges cook too fast. Let it go longer if you can.
• Press the bread down gently after pouring the custard. Not aggressively. Just enough to help it settle into the liquid. There’s a difference between force and guidance.
• If the top starts getting too dark before the center sets, tent it with foil and keep going. The inside matters more than the surface.
• When you make the brown sugar topping, pull it off the heat the second it boils. Letting it go too long turns it thick and sticky instead of fluid and brushable.
• Let the bake rest before slicing. Cutting into it too early makes it spill. Give it ten minutes. It will slice better and feel more deliberate.
• If you want to nod to the way I used to eat it, add a thin layer of peanut butter under the Nutella. It isn’t required, but it adds that extra layer of fuel.
• It’s sweet, yes, but it was created to energize something. Serve it to people you plan on going the distance with.

Storage

• Let it cool completely before covering it. If you trap steam, the top loses that crackled finish and turns soft in a way that feels like a shortcut.
• Cover the baking dish tightly or transfer slices to an airtight container and refrigerate for up to three days. It reheats well in a low oven so the edges crisp back up instead of going limp in the microwave. I’m not interested in soggy sweetness.
• This doesn’t freeze well. The custard changes, the bread loses its composition, and it forgets what it was made to do. Some things are meant to be eaten while they still remember the heat.
• Leftovers are best warmed slowly, like gloves coming out of the dryer before the next run. Not rushed or blasted. Just brought back to temperature so you can go again.

FAQs

• Can I make Nutella French Toast Bake the night before?
  Yes, it will benefit from it. The longer soak lets the custard move all the way through the bread instead of sitting on the surface. Overnight is ideal if you want the center to bake evenly without dry edges.
• Can I add peanut butter like you used to?
  Absolutely. Spread a thin layer under or over the Nutella before assembling. It won’t overpower the chocolate, but it adds salt and depth that make the whole thing feel more unreal.
• Why is my French toast bake soggy in the middle?
  It didn’t bake long enough. If the center still looks loose, give it a few more minutes. The middle should feel set, not sloshy.
• Why did the top brown too quickly?
  That’s why you tent it with foil halfway through baking. The sugar and Nutella darken fast. Covering it protects the surface while the inside catches up.
• Can I use a different bread?
  Yes, but choose something sturdy. Brioche or challah work because they hold custard without dissolving. Soft sandwich bread will fall apart under the weight.
• Does it have to rest before slicing?
  Yes. Give it five to ten minutes. The custard settles as it cools slightly, which keeps the layers intact instead of sliding apart.
• Can I skip the brown sugar topping?
  You can, but that final brush of syrup is what gives you the thin crackled finish on top. It turns soft custard into something with contrast. I personally never leave it out.

From My Kitchen Notes

• There’s a specific kind of stamina you build when no one is supervising you. You don’t do something because you’re being watched. You do it because you decided you were going to, and that decision becomes the engine. That’s what those snow days were. That’s what this dish feels like when it comes out of the oven.
• This dish was made from repetition, cold air, and the kind of stubbornness that refused to stay at the top of the hill.
• I learned early that if I wanted the ride, I was also signing up for the climb.
• The Nutella wasn’t indulgence. It was energy and strategy. I wasn’t making something pretty, just something that would keep me moving. There’s a difference, and I’ve always known it.
• Nutella was new to the U.S. market at that time, but I had already developed my obsession with it in Italy, “pane e Nutella.” I was just glad it was finally here.
• Make-ahead dishes feel familiar to me because they ask for faith. You assemble them while you’re tired and let them sit. You trust that something invisible is happening overnight. By morning, it holds. It’s like a contract with tomorrow.
• The top cracks slightly when it bakes, and I like that. Heat changes things here, it sets the custard and darkens the sugar. It leaves marks. That doesn’t mean it’s broken.
• Adding a swipe of peanut butter under the Nutella is unhinged in the best way. I promise.
• There’s a specific satisfaction in eating something warm after you’ve been out in the cold too long. It doesn’t erase the cold. It reminds you that you can withstand it.
• Some people need validation to continue. I’ve always been pushed by warmth and sugar and the decision to go again.
• High altitude makes everything harder. Breathing, dragging, starting over. It never once occurred to me to stop. That’s probably the most honest thing about me.
• I don’t think I was fearless as a child. I think I was determined. And I still am.
• And maybe that’s the through line: I don’t mind effect, or effort, or doing something over and over until it works. I don’t resent the climb. I just don’t pretend it was light.

More Recipes To Fuel The Next Run

• Blueberry French Toast Casserole – Make-ahead comfort with frozen berries baked into the custard.
• Berry Pecan French Toast Casserole – Croissants, cream cheese, and berries layered for a richer version.
• Cinnamon Roll Casserole – Easy brunch built from refrigerated cinnamon rolls.
• Easy Round Challah – My 8-strand braiding method, perfect for bakes like this.
• Cottage Cheese Egg Bake – Cheesy, vegetable-packed breakfast casserole that holds its own.

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Print Recipe

5 from 3 votes

Nutella French Toast Bake

Nutella French Toast Bake made with custard-soaked brioche layered with chocolate hazelnut spread and finished with a crackly brown sugar topping. This rich overnight French toast casserole is perfect for brunch, holidays, or a make-ahead breakfast that feeds a crowd.

Prep Time15 minutes mins

Cook Time35 minutes mins

Resting2 hours hrs

Total Time2 hours hrs 50 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: brioche French toast bake, make ahead brunch recipe, Nutella breakfast casserole, Nutella French toast bake, overnight French toast casserole

Servings: 6 to 8

Calories: 515kcal

Author: Cathy Pollak

Equipment

• baking dish 9x13 (23x33 cm) For baking and proper layering.
• mixng bowls (large) To whisk the custard.
• whisk To fully blend the eggs and cream.
• pastry brush To spread the syrup evenly.

Ingredients

• cooking spray

Bake:

• 1 lb (454 g) brioche or challah bread, sliced
• ¾ cup (225 g) Nutella
• 8 large eggs
• 3 cups (720 ml) heavy cream
• 2 tsps (10 ml) vanilla extract
• ½ tsp (3 g) table salt
• ¾ tsp (2 g) ground cinnamon
• ⅔ cup (145 g) packed light brown sugar

Topping:

• ⅓ cup (70 g) packed light brown sugar
• 3 tbsps (45 ml) water
• ¼ tsp (0.5 g) ground cinnamon
• confectioners' sugar for dustng (optional)

Instructions

• Preheat the oven to 375°F (190°C). Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
  cooking spray
• Cut the brioche into ¾-inch (2 cm) slices. Spread Nutella on one side of each slice, then cut each slice diagonally into two triangles.
  1 lb (454 g) brioche , ¾ cup (225 g) Nutella
• In a large bowl, whisk together the eggs, heavy cream, vanilla extract, salt, cinnamon, and light brown sugar until smooth.
  8 large eggs, 3 cups (720 ml) heavy cream, 2 tsps (10 ml) vanilla extract, ½ tsp (3 g) table salt, ¾ tsp (2 g) ground cinnamon, ⅔ cup (145 g) packed light brown sugar
• Pour half of the custard into the prepared baking dish. Arrange the Nutella-coated bread triangles, Nutella side up, in an overlapping zigzag pattern. Pour the remaining custard evenly over the top and gently press the bread down to help it absorb the mixture. Cover and refrigerate for at least 2 hours or up to 24 hours.
• Remove from the refrigerator while the oven preheats.
• Bake uncovered for 20 minutes. Loosely cover with foil and bake an additional 15 to 20 minutes, until the custard is set and the center no longer appears liquid.
• Meanwhile, combine brown sugar, water, and cinnamon in a small saucepan over medium heat. Whisk until the sugar dissolves and the mixture comes to a boil. Remove from heat immediately; it should be thin and syrupy.
  ⅓ cup (70 g) packed light brown sugar, 3 tbsps (45 ml) water, ¼ tsp (0.5 g) ground cinnamon
• Brush the syrup evenly over the baked French toast. Return to the oven and bake uncovered for 5 to 10 minutes more, until the top is shiny and lightly crackled.
• Remove from the oven and rest for 5 to 10 minutes before serving. Dust with confectioners' sugar if desired.
  confectioners' sugar for dustng

Notes

• Cover with foil midway through baking to prevent over-browning.
• Slightly stale brioche absorbs custard more evenly.
• The center should feel set but soft, not wet.
• Best made the night before for easier morning baking.
• Store leftovers refrigerated up to 3 days.
• Not recommended for freezing due to custard texture.

 

If you’re making this Nutella French toast bake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Nutella French Toast Bake

Amount Per Serving (175 g)

Calories 515 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 17g106%

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 210mg70%

Sodium 330mg14%

Potassium 270mg8%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 31g34%

Protein 11g22%

Vitamin A 1050IU21%

Vitamin C 0.4mg0%

Calcium 145mg15%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Nutella French Toast Bake? I’d love to hear how it turned out – leave a comment below and let me know.

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