Baked custard like French toast with Nutella in every bite. This Baked Nutella French Toast is delicious and easy to make, a perfect choice for weekend brunch.
It’s almost Mother’s Day. Have you already made plans?
Our family hasn’t quite decided what we want to do yet. We’re a little last minute. Sometimes we do brunch and other times we do dinner. I think it just really depends on everyone’s availability.
But, just in case you need a last minute idea, this Baked Nutella French Toast is perfect for brunch and super easy to put together too. It takes very little time to make, and who can resist Nutella, right?
I love the chocolaty hazelnut taste in every single bite of this custardy French toast.
And if you have no Nutella in your pantry, that’s okay too. You can try my Baked Peanut Butter and Jelly French Toast instead. That tastes just as amazing.
First, preheat the oven at 350F.
Toast the bread to make the slices firmer. Slices of bread tend to dissolve very fast when they’re soaked in egg so I toast them beforehand to make them sturdier. Spread Nutella onto the slices of bread. I like to put more on the edges where the crust is. I have a complicated relationship with bread crust. I don’t really like them, but I can’t cut them off and throw them away because that’s a waste. So I compromise and slather the edges with whatever filling I’m using for the bread. See? Complicated.
Put the two slices of bread together. Then tear them into bite size pieces before placing them into a ramekin or a small oven safe dish.
In a small bowl, beat the egg, and add vanilla extract and soymilk. Whisk the ingredients together. Pour the egg mixture over the bread, making sure that every piece is coated.
Bake the French toast in the oven at 350F for about 15-20 minutes until the top is brown and the egg is cooked.
Top with powdered or granulated sugar. And garnish with sliced strawberries.
Come join me and other bloggers at fiesta Friday.
- 2 slices of bread, toasted
- 1 ½ tablespoon Nutella, more to taste
- 1 large egg, beaten
- ½ teaspoon vanilla extract
- 1 ½ tablespoon soymilk
- Powdered or granulated sugar (optional)
- Strawberries for topping (optional)
- Preheat oven to 350F.
- Spread Nutella on both slices of toasted bread. Add more if needed. Place the two slices of bread together then tear them into bite size pieces. Place the pieces into an oven safe dish.
- In a small bowl, mix together the beaten egg, vanilla extract, and soymilk.
- Pour the egg mixture over the bread. Make sure that all the pieces are lightly coated with egg mixture.
- Bake the French toast in the oven for 15-20 minutes until the top becomes brown and the egg is cooked.
- Remove the French toast from the oven, sprinkle with sugar, and top with sliced strawberries or other fruits.
- Serve the Baked Nutella French Toast warm.
Theresa @DearCreatives says
Looks yummy! This would be a perfect for a brunch!
Wonderful french toast recipe! French toast is my absolute favorite breakfast!
Thanks also for visiting our site (fabulousfaresisters.com)…I’ve been pinning your recipes on Pinterest for a while ’cause they’re so good!!
Andrea| Cooking with a Wallflower says
Thank you so much for being so supportive! I really hope you like this version of french toast!
Me too! I’ll let you know how it goes!
Whisked Away says
You had me at Nutella! This looks absolutely divine. So glad to have come across your blog on Fiesta Friday, looking forward to following along and trying some of your fabulous recipes!
Julie is Hostess At Heart says
I am using hazelnuts much more than I used to. This dish looks yummy. I wanted to tell you that I went self host, and really used the information you posted!
Andrea| Cooking with a Wallflower says
I’m so glad that you found my posts helpful, Julie! Is the Foodie theme easy to use?
I would rather say… the perfect choice for everyday breakfast! Looks divine, especially with the strawberry slices on top!
You had me at Nutella. This looks like the perfect weekend breakfast! Thanks for the inspiration and for bringing it to FF!
My family is last minute also when it comes to Mother’s Day. In fact, we STILL don’t know what we’re doing. Since I’m not a mom, my job is to keep from spazzing out because I’m not a mom. I just might have to make this lovely concoction to keep me comforted.
Nice and easy but tasty, just what you need for brunch sometimes! Thanks for sharing with Fiesta Friday!
Well now…these are dangerous! 🙂