CHOCOLATE-HAZELNUT FRENCH TOAST
Provided by Tia Mowry
Categories main-dish
Time 7h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- 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.
CHOCOLATE-HAZELNUT BABKA FRENCH TOAST WITH CARAMELIZED BANANAS
Steps:
- For the French toast: Put the babka slices on a rack set over a baking sheet and let dry for a few hours.
- Preheat the oven to 200 degrees F; put a baking sheet with a rack inside the oven.
- Whisk the eggs, egg yolks, sugar, vanilla, cinnamon and salt in a large bowl until smooth. Whisk in the half-and-half. Transfer the custard to a baking dish. Place a few slices of the babka in the custard and let sit, turning once, until completely soaked through, 5 minutes.
- Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until the butter foams. In batches (so you don't crowd the pan), cook the bread until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer the cooked French toast to the baking sheet to keep warm.
- For the caramelized bananas: Melt the butter in a medium nonstick pan over medium heat. Add the sugar and cook until it just turns light golden brown, about 3 minutes. Place the sliced bananas in an even layer in the pan and cook until the bottoms become caramelized, about 2 minutes. Flip and cook another minute. Add the maple syrup and cook until just heated through, about 2 minutes.
- Serve the French toast topped with caramelized banana and dusted with confectioners' sugar.
CHOCOLATE HAZELNUT STUFFED FRENCH TOAST
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk the eggs, milk and salt. Working in batches, melt some of the butter in a large nonstick skillet over moderately-high heat. Dip the bread slices in the egg mixture and quickly transfer to the skillet. Cook 2 slices of the bread until golden brown, and then flip over and cook until golden brown on the other side. Spread 2 tablespoons of the chocolate hazelnut spread on 1 piece of the bread, and place the other piece of cooked bread on top to enclose the chocolate hazelnut spread. Gently press down with a spatula so the pieces stick together. Repeat with the remaining ingredients. Serve with grade B maple syrup or powered sugar.
- BYOC: A beautiful and tasty garnish would be toasted chopped hazelnuts. Also, bananas, strawberries or blueberries would be delicious as well. Go ahead and make a fruit sauce to go with it for mom on Mother's Day. She will absolutely adore the sauce and you.
CHOCOLATE-HAZELNUT FRENCH TOAST WITH RASPBERRY SYRUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
STRAWBERRY-HAZELNUT FRENCH TOAST
When my husband and I discovered this at a bed-and-breakfast in Arkansas, we bought the inn's cookbook so we could enjoy the same treat at home. We've changed the recipe a bit since then, but it still reminds us of that lovely B&B. -Lynn Daniel, Dallas, TX
Provided by Taste of Home
Time 50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a microwave, melt butter with brown sugar and corn syrup; stir until brown sugar is blended. Pour into a greased 13x9-in. baking dish; top with bread., In a large bowl, whisk eggs, cream, liqueur and vanilla; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until top is puffed, edges are golden and a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving. Serve with strawberries and hazelnuts.
Nutrition Facts : Calories 304 calories, Fat 15g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 184mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.
HAZELNUT FRENCH TOAST
An elegant, yet easy breakfast or brunch item that is sure to impress. If you wish, a small pinch of nutmeg works well in this recipe. Just add it to the egg mixture.
Provided by Veronica Standeven
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk eggs, half-and-half, and hazelnut liqueur together in a shallow bowl.
- Melt 1 teaspoon butter in a large skillet, tilting the skillet to assure complete coverage.
- Dip 2 slices brioche in the egg mixture, moistening both sides.
- Cook brioche in the hot skillet until golden brown, 2 to 4 minutes per side. Repeat process until all bread is cooked.
- Cut each slice of brioche into half on a bias. Sprinkle hazelnuts over the halves and top with maple syrup.
Nutrition Facts : Calories 904.6 calories, Carbohydrate 97 g, Cholesterol 319 mg, Fat 46.9 g, Fiber 4.3 g, Protein 24.7 g, SaturatedFat 12.1 g, Sodium 730 mg, Sugar 31.8 g
CHOCOLATE-HAZELNUT FRENCH TOAST WITH CINNAMON CEREAL
Provided by Trisha Yearwood
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the brioche into 1 1/2-inch-thick slices (6 to 8 slices). Lay each slice on its side and cut a 2-inch slit into the bottom of each. Fill the slit with about 1 tablespoon of the chocolate-hazelnut spread.
- Whisk together the milk, vanilla, salt and eggs in a shallow bowl or baking dish. Place the crushed cereal in another baking dish. Dip a slice of the filled brioche into the egg mixture on both sides a few times, making sure the mixture has soaked in, then transfer to the cereal dish and coat with cereal on both sides. Place the bread on a cutting board or plate while finishing dredging the rest. Repeat with the remaining slices, egg mix and cereal.
- Heat a large, nonstick skillet over medium heat with 2 tablespoons of the butter. Place as many slices as will fit in the skillet. Cook on one side until the coating is crisp and golden brown, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Transfer to a platter. Add 2 more tablespoons of butter to the skillet and then more slices. Repeat the process with the remaining butter and slices, reserving 2 tablespoons of butter for the bananas.
- Add the remaining butter to the skillet, let it melt and place the bananas in a single layer in the melted butter. Cook until caramelized, 1 to 2 minutes on each side. Top the toast with the bananas and sprinkle with confectioners' sugar. Serve immediately.
CHOCOLATE-HAZELNUT & RASPBERRY TOASTS
Make and share this Chocolate-Hazelnut & Raspberry Toasts recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 15m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees.
- Cut baguette into slices. Place in a single layer on a baking sheet. Bake about 10 minutes until light brown and toasted.
- Spread Nutella over each toast and top with raspberries, pistachios and a sprinkle of powdered sugar.
Nutrition Facts : Calories 449.9, Fat 25.5, SaturatedFat 18, Sodium 80.2, Carbohydrate 49.8, Fiber 6.7, Sugar 35.3, Protein 6.6
HAZELNUT FRENCH TOAST
Make and share this Hazelnut French Toast recipe from Food.com.
Provided by Momof12
Categories Breakfast
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Slice French bread.
- Heat vegetable oil on griddle or in large frying pan until oil sizzles (when you drip batter) or to 375 degrees.
- Whip eggs, vanilla, and creamer with wire whisk or fork until frothy.
- Dip and coat bread slices and grill until golden brown, flip and grill other side.
- Place on plate and garnish with powdered sugar and hazelnuts, if desired.
Nutrition Facts : Calories 302.7, Fat 9.5, SaturatedFat 2.3, Cholesterol 211.5, Sodium 530.5, Carbohydrate 39.7, Fiber 2.3, Sugar 0.7, Protein 12.9
FRENCH TOAST FINGERS WITH CHOCOLATE HAZELNUT SPREAD AND BLUEBERRIES
WARNING: This French toast is wickedly indulgent. Enjoy it for breakfast on special occasions, although it's probably better suited to a decadent dessert. Either way, it's freaking tasty!
Provided by Guy Turland
Categories HarperCollins Brunch Bread Orange Chocolate Hazelnut Blueberry Dessert Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6-7
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F (175°C).
- Put the cream, honey, butter, orange zest and vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, stirring, and remove from the heat.
- Put the eggs and sugar in a large bowl and whisk to combine.
- Pour the hot cream mixture over the egg mixture and whisk to combine.
- Using a bread knife, cut the crust off the brioche loaf to create a square log. Slice the loaf in half lengthways. Spread both halves with chocolate hazelnut spread, like you're making a big sandwich, then add the blueberries to the middle and close the sandwich.
- Soak the brioche loaf in the warm egg custard for 10 minutes, or until it's well soaked.
- Put coconut oil in a medium pan over medium heat and cook the brioche loaf until it's golden brown all over, then finish in the oven for 5 minutes. Transfer to a plate lined with paper towel and slice into fingers.
CHOCOLATE-HAZELNUT BUTTER
Store varieties of chocolate-hazelnut butter just can't compete with the homemade kind. Slather it on everything from toast and pretzels to banana chunks and shortbread cookies. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 4
Steps:
- Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.
Nutrition Facts : Calories 232 calories, Fat 18g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
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