-
1
For the nut crust: Preheat the oven to 350 degrees F. Spread the nuts on separate baking sheets and toast until browned and fragrant, about 10 minutes.
-
2
Rub the hazelnuts in a clean dishtowel to remove the skins.
-
3
Allow the nuts to cool completely.
-
4
Add the hazelnuts to a food processor and pulse a few times to chop.
-
5
Add the pecans to the hazelnuts and pulse until finely chopped.
-
6
Transfer to a plate.
-
7
For the caramel sauce: Combine the brown sugar, corn syrup, granulated sugar and evaporated milk in a saucepan over medium heat.
-
8
Bring to a boil while whisking frequently, especially as it gets close to boiling.
-
9
Boil, whisking frequently, for 2 minutes.
-
10
Let cool.
-
11
For the sauteed pears: Melt the butter in a saute pan over medium heat.
-
12
Add the pear and cook gently until lightly browned.
-
13
Add the creme de cocoa, using caution as the liqueur may flame briefly and then go out as the alcohol burns off.
-
14
Cook down until the sauce becomes thick, about 5 minutes.
-
15
For the fresh whipped cream: Combine the cream, sugar and vanilla in a large bowl and beat with an electric mixer until stiff peaks form.
-
16
For the batter: Whisk together the eggs, creamer, hazelnut liqueur, vanilla and cinnamon in a bowl.
-
17
Dip 2 slices of the bread in the batter, turning to coat.
-
18
Lay the battered bread on the nuts and coat both sides of each slice, pressing down firmly so they adhere.
-
19
Repeat with the remaining bread.
-
20
Heat the butter in a skillet over medium heat.
-
21
Working in batches, add the coated bread and cook until crisp and golden, 4 to 5 minutes per side.
-
22
To plate: Place 2 pieces of French toast on each plate and top with some sauteed pears, a generous drizzle of caramel sauce, whipped cream and more caramel sauce.
