World Nutella Day: Nutella-Stuffed Baked French Toast Casserole



Today is World Nutella Day.  A day dedicated to the Italian sweetened hazelnut spread that we all love and enjoy.  It’s become a staple in our house where sometimes breakfast consists of a bagel with Nutella spread.  To celebrate this special day I am sharing Nutella-Stuffed Baked French Toast.  My kids LOVE breakfast food.  We were talking about giving things up for Lent and I reminded him that it has to be something that he really likes.  His response was breakfast!  No, I had to tell him, you can’t give up breakfast for Lent!  In the midst of our eating less meat, the kids have thus far been really great sports about it.  Even if I make a meal that they may not enjoy, they’ve been really great about eating some of it and giving it a try.  Each week I try to make a recipe that I know will be a definite hit with them.  I have lots of breakfast recipes bookmarked and know that breakfast for dinner will always be a win.  Well with this recipe, you mix French toast, already a big hit with the kids, with some Nutella?!!  To say they loved this would be an understatement.  A benefit of working at home is that I was able to prep this French toast in the morning and let it sit all day.  For busy families, you can prep this the night before and then bake in the oven the next day.  I call this a casserole since it’s cooked in a baking dish.  However, we cut pieces like those picture above to serve it.

Nutella-Stuffed Baked French Toast Casserole
Recipe adapted from the little kitchen

**Note:  You can pre-make this French toast the night before and bake in the oven the next day.


  • 6 teaspoons butter, melted and cooled
  • 14 slices white bread
  • approximately 1/2 cup nutella hazelnut chocolate spread
  • 6 large eggs, beaten
  • 2/3 cup almond milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup Original Bisquick™ mix


1.Preheat oven to 350°F. Spray a 9×13 inch baking dish with baking spray and set aside.
2. Spread Nutella on 7 slices of white bread and cover each with the remaining slices, so you have 7 sandwiches.3.  In a large bowl, mix the eggs and milk together. Add vanilla  extract and continue mixing. Mix in Bisquick® mix and melted butter, using a whisk if necessary to break up any clumps. Add sandwiches to the baking dish, overlapping so they fit in the pan. Pour Bisquick mixture over the bread, making sure all of the bread is covered. Allow to soak for 15 minutes (or overnight in the refrigerator).
4.  Bake  in the oven for 45 minutes. Allow to cool for 5 to 10 minutes before serving.


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