I started making this on Sunday mornings when I had leftover croissants that were just a little past their prime for eating plain. Day-old croissants sitting in a bread basket are kind of sad — but stuffed with chocolate hazelnut spread and roasted banana and dunked in custard? Completely different story.
The roasted banana step is the part people skip when they see it, and I really think they shouldn’t. Eight minutes at high heat turns those slices into something almost caramelized — soft and concentrated and slightly sticky. Way better than raw banana slices, which can taste a bit flat once baked. It only takes a few extra minutes and it’s worth it.
For this you’ll need a small rimmed pan that fits in your toaster oven. If you don’t already have one, a toaster oven baking sheet with a rim is one of those things that’s just useful to own — you’ll use it constantly. I use the same pan to roast the bananas and bake the croissants, which keeps dishes down. And if you’re still working with an older machine, a reliable countertop toaster oven with actual temperature control makes a real difference for anything that needs even browning.
This serves four, takes under 35 minutes total, and genuinely impresses people. It looks like you did something complicated. You didn’t.
Toaster Oven Crispy Brown Butter Roasted Banana and Nutella Stuffed Croissant French Toast Bake
Buttery croissant halves soaked in a vanilla egg custard, stuffed with Nutella and roasted banana, then baked in the toaster oven until golden and puffed. It's indulgent, fast, and way easier than it sounds.
Ingredients
The Base
The Filling
To Finish
Instructions
Roast the Bananas
-
Preheat your toaster oven to 400°F. Spread the banana coins on a small baking pan or the toaster oven tray lined with foil. Scatter the butter pieces and brown sugar over them.
-
Roast for 8 minutes. They'll go golden and a little jammy on the bottom — that's exactly what you want. Pull them out and let them sit while you do everything else.
Make the Custard
-
Whisk together the eggs, milk, cream, vanilla, granulated sugar, and cinnamon in a wide shallow bowl. A pie dish works great for this. Whisk until it's fully combined and there are no streaky egg bits visible.
Stuff and Soak
-
Spread about 1 tablespoon of Nutella on the cut side of each croissant bottom. Layer on a few roasted banana coins, then press the croissant tops back on gently.
-
Drop each stuffed croissant into the custard. Let it soak for about 90 seconds per side. Croissants are buttery and absorb fast — don't leave them in so long they fall apart.
Bake
-
Reduce the toaster oven temperature to 375°F. Lightly butter or spray your baking pan. Arrange the soaked croissants cut-side up (or just lay them naturally — doesn't need to be perfect).
-
Bake for 14 minutes, until the tops are deep golden and you can see the custard has set. If your toaster oven runs cool, give it another 2 minutes. The tops should feel firm when you press lightly.
-
Pull them out. Dust with powdered sugar, hit each one with a tiny pinch of flaky salt, and serve immediately with maple syrup on the side if you like.
Notes
Stale croissants are genuinely better here — fresh ones get a little too soft and can fall apart in the custard. If yours are fresh, just leave them out uncovered on the counter for an hour. You can also prep the stuffed croissants the night before and keep them in the fridge unsoaked, then do the custard dip in the morning. The roasted bananas can be made ahead too and stored covered in the fridge overnight. If you don't have Nutella, peanut butter with a few chocolate chips tucked in works really well. Leftovers reheat okay at 325°F for 6-7 minutes but honestly they're best fresh.
Nutrition
Rate this recipe
Made it? Tap a star to rate.
Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
Free: the Toaster Oven Cheat Sheet
Get the printable cheat sheet (temps, cook times & safety tips) plus new recipes. No spam, unsubscribe anytime.
