If you’re craving something cozy but low-fuss, this Nutella French Toast Casserole hits a sweet spot. It’s the kind of breakfast that feels special without a ton of work, which is always a small miracle on a busy morning. Think soft custard-soaked bread with warm, melty pockets of Nutella, a lightly crisp top, and a hint of vanilla and cinnamon in the air. It’s familiar, welcoming, and easy to make your own.

Ingredients for this Nutella French Toast Casserole

1 loaf brioche or challah (about 16 oz), cut into 1-inch cubes (day-old is ideal)
1 cup Nutella, gently warmed until spreadable
6 large eggs
2 cups whole milk
1/2 cup heavy cream (or use more milk for a lighter custard)
1/3 cup granulated sugar (reduce to 2 tablespoons if you prefer less sweet)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
Optional but lovely: finely grated zest of 1 orange
2 tablespoons unsalted butter, melted, for greasing and dotting
For serving: powdered sugar, fresh berries or sliced bananas, and maple syrup
Optional crunch: 1/3 cup chopped toasted hazelnuts

Instructions

Grease a 9×13-inch baking dish with some of the melted butter. Keep the rest for later. Preheat your oven to 350°F (175°C) if baking right away.
Layer half of the bread cubes in the dish. Warm the Nutella just enough so it loosens (a quick 15–20 seconds in the microwave does the trick).
Dollop half the Nutella over the bread in little spoonfuls. Scatter the remaining bread on top, then add the rest of the Nutella in more dollops. Those pockets of chocolate-hazelnut are what make each bite fun.
In a large bowl, whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt. If using orange zest, whisk it in too. The custard should smell like dessert, but not over the top.
Pour the custard slowly and evenly over the bread. Press down gently with the back of a spoon so the top pieces soak up some liquid. Drizzle any remaining melted butter on top.
Let the casserole rest for at least 30 minutes at room temperature so the bread hydrates. If you’ve got time, cover and refrigerate overnight. The overnight rest gives you a softer, more custardy center and makes the morning easier.
When ready to bake, uncover and place the dish on the middle rack. Bake for 35 to 45 minutes. The edges should be puffed and golden, and the center should be set but still a little soft. If it’s browning fast, tent loosely with foil.
Rest for 10 minutes before serving. This quick pause lets the custard settle. Sprinkle with powdered sugar, top with hazelnuts if using, and add fresh berries or bananas. Maple syrup on the table is never a bad idea.

Small tip: for a slightly crisper top, sprinkle 1 to 2 teaspoons of coarse sugar over the surface before baking. For an even gooier center, add a few extra Nutella dollops halfway through the bread layers. Pick your adventure.

Cook and Prep Times

Prep time: 20 minutes
Rest time: 30 minutes minimum, or up to overnight (8–12 hours) if you prefer
Bake time: 35–45 minutes
Total time: About 1 hour 20 minutes without the overnight rest
Yield: 6–8 servings

Nutritional information

These numbers are approximate and will vary based on bread, brand of hazelnut spread, and any swaps you make. Per serving (1/8 of the pan):

Calories: ~590
Carbohydrates: ~68 g
Added sugar: ~32 g
Protein: ~13 g
Total fat: ~32 g
Saturated fat: ~14 g
Fiber: ~3–4 g
Sodium: ~320 mg

If you reduce the sugar and use milk instead of cream, you’ll trim the calories and saturated fat a bit. Using whole-grain bread also adds more fiber. Do what fits your day.

Frequently asked questions

Can I make this Nutella French Toast Casserole ahead?

Yes, and it’s actually lovely that way. Assemble the whole thing, cover, and refrigerate overnight. In the morning, set the dish on the counter while the oven preheats so it’s not going straight from cold to hot. Then bake as directed. The overnight soak gives you an evenly custardy texture with just the right puff. If you’re in a hurry, a 30-minute rest still works.

What if I don’t have brioche or challah?

No problem. Use any sturdy, slightly stale bread. Italian bread, French bread, or even thick-cut Texas toast can work. Regular sandwich bread is a little soft but doable if you dry it out in a low oven first. Spread the cubes on a sheet pan and bake at 300°F (150°C) for 8–10 minutes to remove excess moisture. Gluten-free bread also works; just make sure it’s on the drier side so it holds up to the custard.

How do I store and reheat leftovers?

Cool completely, then cover and refrigerate for up to 3 days. Reheat individual slices in the microwave for 30–45 seconds or in a 300°F (150°C) oven for about 10 minutes so the top crisps slightly. You can also freeze portions, tightly wrapped, for up to 2 months. Thaw overnight in the fridge and rewarm as above. A small splash of milk over the slice before reheating brings back some moisture if it’s been in the fridge for a bit.