NUTELLA BAKED FRENCH TOAST CASSEROLE
Nutella baked French toast casserole makes a delightful, kid-friendly brunch treat. The 5-ingredient dish is one that both children and adults will enjoy.
When I was trying to come up with a brunch dish to suit a 6-year-old girl (with whom I don’t have the best track record when it comes to eating), the idea for this Nutella baked French toast casserole struck me in a moment of inspiration.
And there really isn’t anything simpler than this casserole. On regular slices of white bread, Nutella is basically spread on top. After that, you roll them up, dip them in a simple custard, and bake them in a dish like an enchilada.
Cover with the remaining custard, refrigerate to let the custard soak in, and bake. This is the ideal brunch dish to prepare ahead of time because the baking can take place the following morning if desired.
The steps are listed below.
Nutella baked French toast casserole Ingredients:
- White bread, eight pieces
- 4 eggs
- 14 ounces of whole milk
- 1-teaspoon amounts of pure vanilla extract
- One cup of Nutella
- butter for lining the baking pan
- Butter a baking dish that is 11 by 7 inches refer to the pan sizes section below).Whisk the eggs, milk, and vanilla in a medium bowl until well combined. Place aside.
- On each of the eight bread slices, spread two tablespoons of Nutella. The Nutella filling should be rolled inside each bread slice before rolling it into a cigar shape.
- Place seam-side down in the buttered baking dish each bread roll that has been dipped in the egg mixture. Continue with the remaining bread rolls and arrange them in an enchilada pattern, side by side, in the baking dish. Spread the bread with the remaining custard.
- Refrigerate for at least two hours or overnight, or until the bread absorbs the custard.
- Transfer the casserole to the preheated oven and bake for 30-35 minutes, or until the top is golden brown, at 375 degrees F.
- Using a sifter, sprinkle some powdered sugar on top and, if desired, drizzle some melted Nutella on top. If desired, top with sliced strawberries and maple syrup.
- An 11 x 7 inch baking dish or pan is really the perfect size and shape for this dish, but if you don’t have one, don’t let that stop you! Any roughly 2 quart size will do, like 9 x 9 inch for instance, though you may need to cut a roll or two in half to fit the shape. If you want to use a larger pan, like a 9 x 13 inch, just increase the custard ingredients accordingly. This recipe is pretty forgiving, so don’t worry about precise proportions too much.