Best Raspberry Chocolate Hazelnut Breakfast Bread Recipes

CHOCOLATE RASPBERRY BREAD

Steps:

• Lightly grease a 9- by 5-inch loaf pan; set aside.
• Preheat oven to 350 degrees.
• Melt chocolate chips and butter in a small saucepan; set aside.
• In a large bowl combine flour, sugar, baking soda, baking powder and salt.
• Add nuts; stir well.
• In a separate bowl combine eggs, milk, raspberry jam, and vanilla.
• Beat until blended.
• Add melted chocolate mixture and milk mixture to the flour mixture,stir just until moistened.
• Pour into prepared pan.
• Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
• Place the pan on a wire rack for 10 minutes.
• Remove from pan, cool completely.

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
• Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
• Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.