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Butter an 11 x 7 inch baking dish. (see note below regarding pan sizes). In a medium bowl, whisk together the eggs, milk and vanilla until well combined. Set aside.
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Spread 2 tablespoons of Nutella on each of 8 slices of bread. Roll each bread slice into a cigar shape with the Nutella filling on the inside.
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Dip each bread roll into the egg mixture and place it in the buttered baking dish, seam side down. Continue with the remaining bread rolls, placing them side-by-side in the baking dish, enchilada-style. Pour the remaining custard over the top of the bread.
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Refrigerate for at least 2 hours or overnight, until the custard has been absorbed by the bread.
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Preheat the oven to 375 degrees F. Transfer to the preheated oven for 30-35 minutes until the top of the casserole is golden brown.
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Dust some powdered sugar over the top with a sifter, and drizzle with a little melted Nutella if you wish. Serve with sliced strawberries and maple syrup, if desired.
