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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Chocolate-Hazelnut French Toast With Raspberry Syrup

Total:: 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

Recipe courtesy Food Network Magazine

My Private Notes

Name: Chocolate-Hazelnut French Toast With Raspberry Syrup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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