Chocolate-Hazelnut French Toast
- 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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