Nutella French Toast Casserole
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
- 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 9x13-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.