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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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 


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


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.