Chocolate-Hazelnut French Toast

Name: Chocolate-Hazelnut French Toast
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT7H20M0.000S
Yield: 6 to 8 servings
Ingredients: 1 tablespoon unsalted butter; 1 loaf day-old crusty Italian bread, cut into 2-inch cubes; 8 eggs; 2 cups half-and-half; 1 tablespoon granulated sugar; 1 tablespoon vanilla extract; 1/2 teaspoon kosher salt; 5 tablespoons chocolate-hazelnut spread; 4 tablespoons unsalted butter, at room temperature; 1/4 cup old-fashioned rolled oats; 1/4 cup chopped pecans; 1/4 cup light brown sugar; Maple syrup, warmed, for serving

Getting reviews...

Level: Easy

Total: 7 hr 20 min (includes refrigeration and cooling times)
Active: 25 min

Yield: 6 to 8 servings

Level: Easy

Total: 7 hr 20 min (includes refrigeration and cooling times)
Active: 25 min

Yield: 6 to 8 servings

Ingredients

French Toast:

1 tablespoon unsalted butter

1 loaf day-old crusty Italian bread, cut into 2-inch cubes

8 eggs

2 cups half-and-half

1 tablespoon granulated sugar

1 tablespoon vanilla extract

1/2 teaspoon kosher salt

5 tablespoons chocolate-hazelnut spread

Topping:

4 tablespoons unsalted butter, at room temperature

1/4 cup old-fashioned rolled oats

1/4 cup chopped pecans

1/4 cup light brown sugar

Maple syrup, warmed, for serving

Directions

Special equipment:

food processor

For the French toast: Preheat the oven to 375 degrees F. Generously grease a 9-by-9-inch baking dish with the butter.
Place the bread cubes in the prepared baking dish.
Whisk together the eggs, half-and-half, sugar, vanilla and salt in a large bowl. Pour the egg mixture over the bread. Gently push the bread down to absorb the egg mixture. Dollop the chocolate-hazelnut spread over the bread and mix it in until evenly distributed.
For the topping: Combine the butter, oats, pecans and brown sugar in a food processor and pulse until it resembles a coarse meal.
To finish the dish: Top the bread cubes with the oatmeal mixture. Wrap tightly with foil and refrigerate at least 6 hours or overnight.
Bake, uncovered, until the edges are bubbling and the top is golden brown, 45 to 50 minutes. Let cool for 5 minutes. Serve with maple syrup.