Description
This Nutella Peanut Butter Stuffed French Toast Bake layers rich chocolate-hazelnut spread, creamy peanut butter, and soft custardy bread for an indulgent, make-ahead brunch or dessert. It’s warm, gooey, and baked to golden perfection.
Ingredients
Units
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- 3 large eggs
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract (divided)
- 2/3 cup cane sugar
- 1 cup milk
- 1 1/3 cups heavy cream (divided)
- 1 teaspoon cinnamon
- 3 full sheets graham crackers, finely crushed
- 1 loaf French bread, preferably day-old
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 2 cups Nutella
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- In a large bowl, whisk together eggs, salt, 1 tablespoon vanilla, cane sugar, milk, 1 cup heavy cream, and cinnamon until smooth.
- Slice French bread into 1-inch thick slices and arrange half in the dish.
- In a separate bowl, combine peanut butter, powdered sugar, 1/3 cup heavy cream, and 1 teaspoon vanilla until creamy.
- Spread the peanut butter mixture over the bottom bread layer, then spread Nutella on top. Cover with remaining bread slices.
- Pour the egg mixture evenly over the top, letting it soak for 10 minutes.
- Sprinkle crushed graham crackers over the surface and add a few dollops of Nutella if desired.
- Bake uncovered for 40–45 minutes, until golden and just set.
- Cool slightly before serving, then dust with powdered sugar or drizzle with warm Nutella.
Notes
- Use day-old bread to prevent sogginess and ensure perfect texture.
- Warm Nutella and peanut butter slightly before spreading for easy layering.
- Let the bake rest 10 minutes after removing from the oven so it sets properly.
- Reheat leftovers in the oven or microwave for a few seconds before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 230mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 125mg