Chocolate French toast with raspberry and hazelnut sauce

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 644, total fat 28 G., saturated fats 20 G., proteins 16 G., carbohydrates 82 G., fiber 9 G., cholesterol 161 mg, sodium 396 mg, sugar 49 G.

Enjoy a luxurious combination of chocolate, raspberry, and hazelnut in these French toasts, perfect for brunch or dessert. Slices of bread are soaked in Nutella-infused milk, toasted, and served with homemade raspberry sauce and chopped hazelnuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white bread, raspberry puree, chocolate-nut butter, eggs, milk, hazelnuts

Cooking the dish according to the recipe:

Preheat oven to 120°C (250°F). Combine raspberries, sugar, and 3 tablespoons of water in a small saucepan and heat over medium-high heat; simmer until the raspberries are softened and the mixture becomes syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing down on the berries with a silicone spatula.
In a medium bowl, whisk the chocolate-hazelnut spread with the eggs until smooth, then transfer to a large baking dish and stir in the milk. Add the bread slices a few at a time and let soak, turning once, for 1-2 minutes. Remove before the bread becomes soggy.

In a large nonstick skillet, melt 1/2 tablespoon of butter over medium heat. Add 2 slices of bread and cook until golden brown, 3-4 minutes per side. Transfer to a baking sheet and keep in a warm oven; repeat with the remaining bread, adding 1/2 tablespoon of butter to the skillet with each addition. Top the French toast with raspberry sauce and sprinkle with hazelnuts.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Breakfast / Desserts / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes

Recipe collections