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    Home » Breakfast/Brunch

    Nutella Baked French Toast Casserole

    Originally Published: Aug 19, 2019 · Last Updated: Sep 21, 2020 by Ann · This post may contain affiliate links ·

    311.3K shares
    • 151
    Jump to Recipe Jump to Video Print Recipe
    closeup of nutella french toast casserole serving on a plate
    Nutella French toast casserole overhead view
    closeup of nutella french toast casserole serving on a plate
    closeup of nutella french toast casserole serving on a plate

    This baked french toast casserole with Nutella is a SUPER easy, delicious, and kid-friendly brunch dish. It's a 5-ingredient make ahead dish that everyone, young and old, will love.

    Nutella maaaaaay not be the wholesome health food that the commercials used to tout it as... "Part of a complete breakfast" might be a slight exaggeration.

    Still, Nutella has it's place, and I believe that place is stuffed in a rich, custardy fluffy French toast casserole. Yep, I still love it, and I bet you do too, or you wouldn't be here!

    *This post probably contains affiliate links. Please see my full disclosure policy for details.

    closeup of nutella french toast casserole serving on a plate

    The idea for this baked French Toast casserole came to me in a flash of inspiration as I was trying to come up with a brunch dish to please a 6-year-old girl (with whom I don't have the most awesome track record when it comes to food).

    I'm happy to report it was a success.

    And it truly does not get much easier than this casserole. You basically spread some Nutella on ordinary white bread slices. Then you roll them up and dip them in a simple custard and place them, enchilada-style, in a baking dish.

    Pour the rest of the custard over top, refrigerate so the custard soaks in, and bake. The baking can happen the next morning if you wish, making this the perfect make ahead brunch dish.

    Here's the step-by-step.

    How to Make a Nutella Baked French Toast Casserole

    1. Make the custard. In a medium bowl, whisk together four eggs, 1 ¼ cups of milk, and a tablespoon of vanilla extract.

    four raw eggs in a bowl, and wisked with milk and vanilla

    2. Spread about two tablespoons of Nutella on 8 slices of bread.

    3. Roll the bread slices into cylinder shapes.

    Nutella being spread on a slice of white bread, and rolled up

    4.  Butter a 7 x 11 inch (2 quart) baking dish. Dip the Nutella rolls in the custard and arrange in rows in the baking dish.

    *Note: 7 x 11 is the perfect size and shape for this recipe, but if you don't have one, don't worry. As long as the size is roughly 2 quarts (like 9" x 9", for instance) you can always cut the rolls to fit the shape. (If you want to use a larger pan, just increase the ingredients accordingly. For a 9 x 13 inch pan for instance, you need 1.5x the quantities. The recipe card below has a handy calculator. Just increase the servings from 4 to 6 and the math is done for you!)

    5. Pour the remaining custard over the Nutella rolls.

    Slices of bread spread with Nutella and rolled into cylinders being dipped in an egg custard and placed in a baking dish. Custard being poured over bread.

    6. Refrigerate the casserole until the custard is absorbed by the bread, a couple of hours, or overnight.

    7. Bake in a 375 degree F oven until golden, 30-35 minutes.

    Nutella French toast casserole before baking, and after baking

    8. To make it pretty, I sprinkled some powdered sugar over the top. Then I melted some more Nutella and drizzled it over the top.

    Nutella French toast casserole overhead view

    I served it with strawberries on the side because Nutella and strawberries are a delicious combination, but other berries or fruits would work too.

    Serving of Nutella French toast casserole on a plate

    I also served it with maple syrup because in my opinion, French toast is just not the same without maple syrup!

    Overhead view of Nutella French toast casserole in the pan and with a serving on a plate

    Enjoy! xx

    Sound good to you? If you make this Nutella Baked French Toast Casserole, I would be thrilled and honored if you would take a pic and tag me on Instagram @ourhappymess!

    Or pin for later! ↓↓↓

    closeup of nutella french toast casserole serving on a plate

    And if you're looking for more easy dinner inspiration, follow me on Pinterest, Instagram, Facebook or Twitter. Or subscribe in the sidebar --> to get every new recipe in your inbox 🙂

    closeup of nutella french toast casserole serving on a plate

    Nutella Baked French Toast Casserole

    This baked french toast recipe with Nutella is a SUPER easy, delicious, and kid-friendly brunch casserole. It's a 5-ingredient make ahead dish that everyone, young and old, will love.
    5 from 9 votes
    Print Pin Rate Save Saved!
    Course: Breakfast/Brunch
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 4 servings
    Calories: 657kcal
    Author: Ann Otis

    Ingredients

    • 8 slices white bread
    • 4 eggs
    • 1 ¼ cups whole milk
    • 1 tablespoon pure vanilla extract
    • 1 cup Nutella
    • butter for greasing the baking dish
    US Customary - Metric

    Instructions

    • Butter an 11 x 7 inch baking dish. (see note below regarding pan sizes). In a medium bowl, whisk together the eggs, milk and vanilla until well combined. Set aside.
    • Spread 2 tablespoons of Nutella on each of 8 slices of bread. Roll each bread slice into a cigar shape with the Nutella filling on the inside.
    • Dip each bread roll into the egg mixture and place it in the buttered baking dish, seam side down. Continue with the remaining bread rolls, placing them side-by-side in the baking dish, enchilada-style. Pour the remaining custard over the top of the bread.
    • Refrigerate for at least 2 hours or overnight, until the custard has been absorbed by the bread.
    • Preheat the oven to 375 degrees F. Transfer to the preheated oven for 30-35 minutes until the top of the casserole is golden brown.
    • Dust some powdered sugar over the top with a sifter, and drizzle with a little melted Nutella if you wish. Serve with sliced strawberries and maple syrup, if desired.

    Video

    Notes

    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.  [amazon_link asins='B00PI0G470' template='ProductCarousel' store='ourhappymes00-20' marketplace='US' link_id='1a3c6ebb-9c71-4b1e-b32d-3e0cc0e7f9b8']

    Nutrition

    Calories: 657kcal | Carbohydrates: 76g | Protein: 17g | Fat: 31g | Saturated Fat: 24g | Cholesterol: 171mg | Sodium: 372mg | Potassium: 524mg | Fiber: 5g | Sugar: 47g | Vitamin A: 361IU | Calcium: 322mg | Iron: 6mg
    Tried this Recipe? Tag it Today!Mention @OurHappyMess or tag #OurHappyMess!
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    311.3K shares
    • 151

    Reader Interactions

    Comments

    1. Rene

      December 19, 2022 at 12:17 am

      Have you ever tried to do without rolling? Just between bread slices? I need to use GF bread and the slices are so small, might be hard to roll.

      Reply
      • Ann

        December 19, 2022 at 11:21 am

        I haven't tried that, but I see absolutely no reason it wouldn't work! I'd just make sure the bread has absorbed all the custard before baking otherwise you will have some scrambled eggs at the bottom. You can just pour out anything the bread hasn't absorbed before putting it in the oven 🙂

        Reply
    2. Meghan

      July 17, 2022 at 7:31 pm

      Hi! Do you think I can substitute milk for oat milk? Thanks so much!

      Reply
      • Ann

        July 23, 2022 at 2:37 pm

        Hi Meghan! Definitely! Any milk will work 🙂

        Reply
        • Charlene

          August 02, 2022 at 12:23 pm

          Just curious if you could use a flavored coffee creamer?

          Reply
          • Ann

            August 17, 2022 at 2:42 pm

            Sure! I will be a bit sweeter and richer since coffee creamer is typically sweeter, but should work fine 🙂

            Reply
    3. Heather

      April 24, 2022 at 6:25 am

      I love this recipe can’t wait to try it, but random question can this be frozen before/after cooking?

      Reply
      • Ann

        April 25, 2022 at 7:47 pm

        Yes, you can freeze it before or after baking! Just use a a freezer and oven-safe casserole dish. To freeze before baking, prepare until just before you would put it in the oven, cover tightly with plastic wrap and foil and freeze for a month or two. Thaw in the refrigerator overnight and bake following the recipe instructions. To freeze after baking, let it cool completely before wrapping it up. Thaw overnight in the refrigerator and re-heat in the oven for about 20 minutes at 350F 🙂

        Reply
    4. Cathy

      December 23, 2021 at 10:40 pm

      5 stars
      I made this last month for a family gettogether. I made 2.5 times this recipe since I had 10 people. Every one loved it, I am making it again for Xmas morning because my son loved it so much.

      Reply
      • Cathy

        December 23, 2021 at 10:43 pm

        I forgot to mention that I made it with whole wheat bread and no one knew the difference

        Reply
      • Ann

        December 24, 2021 at 7:41 am

        Oh that makes me so happy Cathy! Thank you so much for taking the time to let me know. Merry Christmas!!

        Reply
    5. Michelle Jackson

      December 20, 2021 at 8:45 pm

      I'm wanting to try this this recipe, but need to increase the number of servings, and I don't see the calculator mentioned in the recipe.

      Reply
      • Ann

        December 20, 2021 at 8:49 pm

        Totally! You can adjust the number of servings by clicking on the number of servings at the top of the recipe card (the number 4 in blue) and moving the slider to your desired quantity. Let me know if you have any trouble! 🙂

        Reply
    6. Ida

      November 28, 2021 at 2:04 am

      5 stars
      Made this a couple weeks ago and my niece and nephew loved it!! Making it again for breakfast tomorrow. I’m so glad I tried this recipe- it’s awesome and it makes the weekend breakfast so much faster in the morning when I’m still waking up but the kids are hungry. Lol thank you!!!

      Reply
      • Ann

        November 28, 2021 at 9:44 pm

        Yay!!! That's amazing!! My kids are definitely more morning people than I am haha!

        Reply
    7. Rhonda

      February 15, 2021 at 9:33 am

      I'm going to make this today, already in the fridge, had a sleepover last night, and they are all fans of French toast, so I thought this would be great, instead of having to make slice by slice, and filled with chocolate, that I believe will be a winner, I will let you know how my little critics like it,I can't wait to try it, thanks for the recipe

      Reply
    8. Rhonda

      February 15, 2021 at 9:27 am

      Going to try this for breakfast today,had a sleepover over and thought they all like French toast, so instead of having to do slice by slice,and filed with chocolate, I believe it will be a hit, and safe so much time, I will let you know when the verdict is in...lol,can't wait to try eat,thanks

      Reply
      • Ann

        February 15, 2021 at 9:29 am

        Awesome!! It’s a huge timesaver. I’d love to know how it goes 🙂

        Reply
    9. Kayla

      September 25, 2020 at 10:52 am

      Hello just making this however I’m wondering if I have to wait the few hours for all the custard to absorb or could I just cook it like it is?

      Reply
      • Ann

        September 25, 2020 at 7:40 pm

        I find that 2 hours is pretty much the minimum for all the custard to be absorbed, but this will depend on how absorbent your bread is. If you bake it when there is still some liquid at the bottom of the pan, there will be a little scrambled egg on the bottom. If you’re really in a hurry, you can always pour off the liquid that hasn’t yet absorbed before baking. It shouldn’t make too much of a difference 🙂

        Reply
        • Naturtle

          December 03, 2021 at 3:56 pm

          5 stars
          I have followed your exact recommendation of pouring out access custard before baking if not waiting overnight, and it worked out really well! I used brioche, which quickly absorbs liquid, and let it sit for only 15 minutes before baking, while my oven was preheating. No scrambled egg, and only a couple tablespoons of liquid did not make it. Excellent taste and texture, and so fast! Thanks so much.

          Reply
          • Ann

            December 07, 2021 at 10:09 pm

            Awesome!! I love brioche for French toast!

            Reply
    10. Naziya Imran

      May 27, 2020 at 4:41 am

      Hey
      I am gonna try this week. Thank you for such a helpful recipe. I will come back soon after trying this

      Reply
      • Ann

        May 27, 2020 at 11:18 am

        Awesome! Hope you love it 🙂

        Reply
    11. Kathleen

      May 11, 2020 at 10:39 am

      Am I supposed to put more butter on before it goes in the oven? Why does it say butter after preheat the oven?

      Reply
      • Ann

        May 11, 2020 at 11:37 am

        The baking dish should be buttered in the beginning, before filling it. No additional butter after that :). Just made the correction, thanks for spotting that Kathleen!

        Reply
    12. Robin

      April 26, 2020 at 11:04 am

      5 stars
      Delicious. We served it with strawberries and whipped cream. Was afraid it would be too sweet, but it was perfect. The taste reminded me of nutella crepes.

      Reply
      • Ann

        April 26, 2020 at 11:13 am

        I’m SO glad you liked it Robin! Thanks for reporting back 🙂

        Reply
    13. Pam

      April 22, 2020 at 11:40 pm

      I haven’t made it yet but it looks delicious, the only problem is I don’t like hazelnuts… Could I just melt them regular chocolate and use that instead?
      Thanks,
      Pam S

      Reply
      • Ann

        April 23, 2020 at 7:48 am

        Hmmm good question! It COULD work, but melted chocolate is pretty thin, not really a spreadable consistency. You could try making a homemade nut-free chocolate spread, like this chocolate spread. You might even be able to find plain chocolate spread at your grocery store. I have it at mine but I’m in Canada.

        Reply

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    Ann from Our Happy Mess

    I'm Ann and I believe in balanced eating, homemade foods, and DESSERT. I love to cook, but I can't spend all day in the kitchen anymore, so what you'll mostly find here are simple, family-friendly recipes. I'm really happy you're here!
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