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The plated and finished Baked Nutella French Toast

Baked Nutella French Toast for Mother’s Day Brunch

  • Author: Marie Bostwick
  • Yield: 6-12 servings 1x


  • 1 baguette, cut into 24 slices, about 1-inch thick
  • 113oz. jar of Nutella spread (you won’t use all of it)
  • 12 eggs
  • 3 cups whole milk
  • 2 tsp vanilla
  • 1 tsp kosher salt
  • 1 lb strawberries, stems removed, diced. (Can substitute frozen strawberries)
  • 1 cup granulated sugar
  • 1 tsp lemon juice


  1. Layer twelve baguette slices into a large, 9×13 oven proof baking pan. Spoon a generous dollop of Nutella, about a tablespoon, onto each slice and top with a second slice. (You won’t use all the Nutella, reserve the remainder for serving or another purpose.)
  2. In a large mixing bowl, whisk together the eggs, milk, vanilla, and salt. Pour the egg mixture evenly over the prepared stacks of bread. Cover baking pan with plastic wrap and place in refrigerator.
  3. After an hour or two, turn over each bread stack, so the top slices of bread are now on the bottom and have a chance to absorb the remaining egg mixture. Cover the pan with plastic wrap and put it back into the refrigerator for at least one more hour or overnight, until the egg mixture is mostly absorbed into the bread.
  4. When ready to bake, preheat the oven to 350 degrees and bake for one hour.
  5. While the French toast is baking, make the strawberry sauce. Stir the diced strawberries, sugar, and lemon juice together in a heavy-bottomed pot over medium heat. Use a potato masher or the back of a wooden spoon to crush the berries and release some of their juice.
  6. Bring the berries to a boil, then reduce heat to low and simmer for 15 minutes, until the sauce has thickened.
  7. Remove the pan from the oven. Heat the remaining Nutella in the microwave for a few seconds, until it becomes thin enough to pour. Place French Toast stacks onto plates. Serves with the strawberry sauce and an extra dollop of Nutella if desired.