CHOCOLATE-HAZELNUT FRENCH TOAST

Chocolate-Hazelnut French Toast image

Provided by Tia Mowry

Time 7h20m

Yield 6 to 8 servings

Number Of Ingredients 13

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

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.