Recipe courtesy of Tia Mowry
Chocolate-Hazelnut French Toast
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
Level:
Easy

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.

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