Detail of host Tia Mowry's dish, Chocolate Hazelnut French Cake, as seen on Cooking Channel’s Tia Mowry At Home, Season 3.
Recipe courtesy of Tia Mowry

Chocolate-Hazelnut French Toast

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  • Level: Easy
  • Total: 7 hr 20 min (includes refrigeration and cooling times)
  • Active: 25 min
  • Yield: 6 to 8 servings
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Ingredients

French Toast:

Topping:

Directions

Special equipment:
food processor
  1. For the French toast: Preheat the oven to 375 degrees F. Generously grease a 9-by-9-inch baking dish with the butter.
  2. Place the bread cubes in the prepared baking dish.
  3. 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.
  4. For the topping: Combine the butter, oats, pecans and brown sugar in a food processor and pulse until it resembles a coarse meal.
  5. To finish the dish: Top the bread cubes with the oatmeal mixture. Wrap tightly with foil and refrigerate at least 6 hours or overnight.
  6. 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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