Chocolate-Hazelnut French Toast With Raspberry Syrup

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups raspberries
  • 1/4 cup sugar
  • 2/3 cup chocolate-hazelnut spread (such as Nutella)
  • 3 large eggs
  • 1 cup whole milk
  • 8 slices country white bread
  • 2 tablespoons unsalted butter
  • Chopped toasted hazelnuts, for topping
Directions

Preheat the oven to 250 degrees F. Combine the raspberries, sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook until the raspberries are broken down and the mixture is syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula.

Whisk the chocolate-hazelnut spread and eggs in a medium bowl until smooth, then transfer to a large baking dish and whisk in the milk. Working in batches, add the bread and soak, turning once, 1 to 2 minutes. (Remove before the bread is soggy.)

Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 pieces bread and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining bread, adding 1/2 tablespoon more butter to the skillet with each batch. Top with the raspberry sauce and hazelnuts.

Photograph by Andrew Purcell


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