Nutella French Toast Bake

Slice of Nutella hazelnut French toast bake casserole dusted with powdered sugar and served with fresh strawberries

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.

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

Prep Time 15

Cook Time 35

Resting 2

Total Time 2 50

Servings 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.

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Nutrition