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Crispy Baked Nutella Stuffed French Toast Recipe for a Crowd Easy and Perfect

Crispy Baked Nutella Stuffed French Toast - featured image

A crowd-pleasing baked French toast with a crispy exterior and gooey Nutella center, perfect for brunch gatherings and easy to prepare.

Ingredients

Scale
  • 1 loaf thick-cut brioche or challah bread (about 1214 slices)
  • 1 cup Nutella hazelnut spread
  • 8 large eggs, room temperature
  • 2 cups whole milk (or any milk of choice)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon (optional)
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • Powdered sugar for dusting
  • Optional toppings: fresh berries, maple syrup, whipped cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter or non-stick spray.
  2. Slice the bread into thick ¾-inch (2 cm) slices, about 12-14 slices per loaf.
  3. Spread about 1 tablespoon of Nutella on one slice, then top with another slice to make a sandwich. Repeat for all bread slices.
  4. In a large bowl, whisk together eggs, milk, vanilla extract, cinnamon, and sugar until smooth and slightly frothy.
  5. Dip each Nutella sandwich into the custard mixture, soaking about 20-30 seconds per side. Place soaked sandwiches in a single layer in the baking dish.
  6. Drizzle melted butter evenly over the top of the assembled French toast.
  7. Bake uncovered for 35-40 minutes until the top is golden brown and crispy, rotating the pan halfway through baking if desired.
  8. Remove from oven and let cool for 5 minutes. Dust with powdered sugar and serve warm with optional toppings.

Notes

Use day-old bread for best soaking results. Warm Nutella slightly if too stiff to spread. You can assemble the sandwiches the night before and refrigerate. For extra crunch, sprinkle chopped hazelnuts or crushed graham crackers on top before baking. Tent with foil if edges brown too quickly.

Nutrition

Keywords: Nutella, French toast, baked French toast, brunch recipe, crowd-pleaser, easy breakfast, chocolate hazelnut, baked custard