Chocolate-Hazelnut French Toast With Raspberry Syrup

1. 1

   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.

2. 2

   Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula.

3. 3

   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.

4. 4

   Working in batches, add the bread and soak, turning once, 1 to 2 minutes.

5. 5

   (Remove before the bread is soggy.)

6. 6

   Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat.

7. 7

   Add 2 pieces bread and cook until browned, 3 to 4 minutes per side.

8. 8

   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.

9. 9

   Top with the raspberry sauce and hazelnuts.

10. 10

    Photograph by Andrew Purcell

* Per serving · 4 servings · Values may vary.

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