Chocolate Hazelnut French Toast

By Tracy

4 Person

200 Minutes

0 Calories

This easy-to-assemble breakfast is sweet and chocolatey, full of hazelnuts for crunch, and challah baked to perfection as baked French toast. Assembling this recipe is relatively easy — mix together the wet ingredients, slice (and toast) the bread, then let it soak for an hour or two (or longer, if you want!). Then assemble all of the soaked slices in a dish, bake it, and serve it hot with maple syrup. EASY! Also studded with chocolate chips and hazelnuts, so you really can’t go wrong.

Ingredients

maple syrup
1/2 cup fresh hazelnuts
1/2 cup chopped dark chocolate
1 tbsp. vanilla
2 cups Organic Oat Non-Dairy Beverage
5 eggs
salt
1/2 tsp. cinnamon
2 tbsp. cocoa powder
1/4 cup brown sugar
1 large loaf challah

Method

01

Slice the challah 12+ hours before you begin this recipe,or run each piece through the toaster briefly so it’s slightly dried but not browned. Arrange in a single layer on a large baking sheet, and set aside.
02

Whisk together the brown sugar, cocoa powder, cinnamon, and salt until no chunks remain.
03

In a separate bowl, whisk together the eggs, Organic Oat Non-Dairy Beverage, and vanilla until smooth.
04

Combine the wet and dry ingredients, again whisking until smooth and combined. Pour this mixture over your prepared slices of bread. Let the bread soak for 1-2 hours (or longer), ideally periodically flipping the pieces so they can soak in the liquid from both sides.
05

When the bread is thoroughly soaked, layer it upright in a baking dish (I used a 9″ pie pan). Sprinkle the chocolate and hazelnuts between pieces as you arrange them. Pour any remaining liquid over the top.
06

Loosely tent with foil, and bake at 350F for 45 minutes, or until you can see the remaining liquid has set up and is not jiggling.
07

Serve hot, dusted with sugar (optional) and maple syrup.

Related Tags

Chocolate Recipes

Breakfast Recipes

French Toast Recipes

Chocolate Hazelnut French Toast

4.1

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 180 Mins
Total Time 200 Mins

02 Ingredients

maple syrup

1/2 cup fresh hazelnuts

1/2 cup chopped dark chocolate

1 tbsp. vanilla

2 cups Organic Oat Non-Dairy Beverage

5 eggs

salt

1/2 tsp. cinnamon

2 tbsp. cocoa powder

1/4 cup brown sugar

1 large loaf challah

03 Method

Step 1

Slice the challah 12+ hours before you begin this recipe,or run each piece through the toaster briefly so it’s slightly dried but not browned. Arrange in a single layer on a large baking sheet, and set aside.

Step 2

Whisk together the brown sugar, cocoa powder, cinnamon, and salt until no chunks remain.

Step 3

In a separate bowl, whisk together the eggs, Organic Oat Non-Dairy Beverage, and vanilla until smooth.

Step 4

Combine the wet and dry ingredients, again whisking until smooth and combined. Pour this mixture over your prepared slices of bread. Let the bread soak for 1-2 hours (or longer), ideally periodically flipping the pieces so they can soak in the liquid from both sides.

Step 5

When the bread is thoroughly soaked, layer it upright in a baking dish (I used a 9″ pie pan). Sprinkle the chocolate and hazelnuts between pieces as you arrange them. Pour any remaining liquid over the top.

Step 6

Loosely tent with foil, and bake at 350F for 45 minutes, or until you can see the remaining liquid has set up and is not jiggling.

Step 7

Serve hot, dusted with sugar (optional) and maple syrup.

04 Author