Hazelnut French Toast Recipes

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CHOCOLATE-HAZELNUT FRENCH TOAST



Chocolate-Hazelnut French Toast image

Provided by Tia Mowry

Categories     main-dish

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.

HAZELNUT FRENCH TOAST



Hazelnut French Toast image

An elegant, yet easy breakfast or brunch item that is sure to impress. If you wish, a small pinch of nutmeg works well in this recipe. Just add it to the egg mixture.

Provided by Veronica Standeven

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 cup beaten eggs
1 cup half-and-half
2 tablespoons hazelnut liqueur (such as Frangelico®)
2 tablespoons butter, divided, or more as needed
12 pieces brioche (about 1 1/2-inch thick)
1 cup toasted hazelnuts, chopped
½ cup maple syrup, or to taste

Steps:

  • Whisk eggs, half-and-half, and hazelnut liqueur together in a shallow bowl.
  • Melt 1 teaspoon butter in a large skillet, tilting the skillet to assure complete coverage.
  • Dip 2 slices brioche in the egg mixture, moistening both sides.
  • Cook brioche in the hot skillet until golden brown, 2 to 4 minutes per side. Repeat process until all bread is cooked.
  • Cut each slice of brioche into half on a bias. Sprinkle hazelnuts over the halves and top with maple syrup.

Nutrition Facts : Calories 904.6 calories, Carbohydrate 97 g, Cholesterol 319 mg, Fat 46.9 g, Fiber 4.3 g, Protein 24.7 g, SaturatedFat 12.1 g, Sodium 730 mg, Sugar 31.8 g

HAZELNUT FRENCH TOAST



Hazelnut French Toast image

Make and share this Hazelnut French Toast recipe from Food.com.

Provided by Momof12

Categories     Breakfast

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 tablespoon vegetable oil
1 loaf French bread
6 eggs
1 teaspoon vanilla
1/2 cup hazelnut-flavored liquid coffee creamer (I like Coffeemate)

Steps:

  • Slice French bread.
  • Heat vegetable oil on griddle or in large frying pan until oil sizzles (when you drip batter) or to 375 degrees.
  • Whip eggs, vanilla, and creamer with wire whisk or fork until frothy.
  • Dip and coat bread slices and grill until golden brown, flip and grill other side.
  • Place on plate and garnish with powdered sugar and hazelnuts, if desired.

Nutrition Facts : Calories 302.7, Fat 9.5, SaturatedFat 2.3, Cholesterol 211.5, Sodium 530.5, Carbohydrate 39.7, Fiber 2.3, Sugar 0.7, Protein 12.9

CHOCOLATE HAZELNUT FRENCH TOAST



Chocolate Hazelnut French Toast image

This recipe ranks high on the list of recipes that will change your life. Not only does it take less than 5 minutes to prep, but there's no cooking involved! The rich flavours of coconut and chocolate hazelnut spread are absorbed into fluffy egg bread to create the ultimate French toast casserole. Set your slow cooker and let the delicious smell of French toast flood your kitchen without turning on the stove.Click here to watch how to make this recipe.

Provided by Food Network Canada

Categories     berries,brunch,chocolate,dessert,eggs and dairy,Great Canadian Cookbook,nuts,slow cook

Time 4h

Yield 6 servings

Number Of Ingredients 10

1 large egg bread, cut into 2-inch cubes
6 eggs
1 cup coconut milk
1 cup milk
1 cup milk
¼ cup sweetened desiccated coconut
3 Tbsp chocolate hazelnut spread
2 Tbsp sweetened desiccated coconut
3 Tbsp chocolate hazelnut spread
½ cup raspberries

Steps:

  • Place bread cubes in a 4qt. slow cooker. Whisk together eggs, coconut milk, milk, coconut and chocolate hazelnut spread in a large bowl until combined. Pour over bread cubes and push lightly to make sure bread fully absorbs mixture. Close the lid and set on low for 4 hours. French toast will be moist and will have risen.
  • To garnish, microwave the chocolate hazelnut spread until loose, about 30 second. Drizzle over French toast, sprinkle with coconut and garnish with fresh raspberries.

CHOCOLATE-HAZELNUT FRENCH TOAST WITH CINNAMON CEREAL



Chocolate-Hazelnut French Toast with Cinnamon Cereal image

Provided by Trisha Yearwood

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

One 19-ounce loaf brioche
1/2 cup chocolate-hazelnut spread
1 1/2 cups whole milk
1 teaspoon vanilla
Pinch of kosher salt
4 large eggs
4 cups cinnamon-flavored cereal, crushed
8 tablespoons (1 stick) unsalted butter, plus more if needed
2 bananas, sliced into thick rounds
Confectioners' sugar, for sprinkling

Steps:

  • Slice the brioche into 1 1/2-inch-thick slices (6 to 8 slices). Lay each slice on its side and cut a 2-inch slit into the bottom of each. Fill the slit with about 1 tablespoon of the chocolate-hazelnut spread.
  • Whisk together the milk, vanilla, salt and eggs in a shallow bowl or baking dish. Place the crushed cereal in another baking dish. Dip a slice of the filled brioche into the egg mixture on both sides a few times, making sure the mixture has soaked in, then transfer to the cereal dish and coat with cereal on both sides. Place the bread on a cutting board or plate while finishing dredging the rest. Repeat with the remaining slices, egg mix and cereal.
  • Heat a large, nonstick skillet over medium heat with 2 tablespoons of the butter. Place as many slices as will fit in the skillet. Cook on one side until the coating is crisp and golden brown, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Transfer to a platter. Add 2 more tablespoons of butter to the skillet and then more slices. Repeat the process with the remaining butter and slices, reserving 2 tablespoons of butter for the bananas.
  • Add the remaining butter to the skillet, let it melt and place the bananas in a single layer in the melted butter. Cook until caramelized, 1 to 2 minutes on each side. Top the toast with the bananas and sprinkle with confectioners' sugar. Serve immediately.

STRAWBERRY-HAZELNUT FRENCH TOAST



Strawberry-Hazelnut French Toast image

When my husband and I discovered this at a bed-and-breakfast in Arkansas, we bought the inn's cookbook so we could enjoy the same treat at home. We've changed the recipe a bit since then, but it still reminds us of that lovely B&B. -Lynn Daniel, Dallas, TX

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 10 servings.

Number Of Ingredients 9

1/2 cup butter, cubed
1 cup packed brown sugar
2 tablespoons light corn syrup
10 slices French bread baguette (1 inch thick)
5 large eggs
1-1/2 cups half-and-half cream
2 tablespoons hazelnut liqueur or hazelnut flavoring syrup
1 tablespoon vanilla extract
Sliced fresh strawberries and chopped hazelnuts

Steps:

  • In a microwave, melt butter with brown sugar and corn syrup; stir until brown sugar is blended. Pour into a greased 13x9-in. baking dish; top with bread., In a large bowl, whisk eggs, cream, liqueur and vanilla; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until top is puffed, edges are golden and a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving. Serve with strawberries and hazelnuts.

Nutrition Facts : Calories 304 calories, Fat 15g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 184mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.

FRENCH TOAST FINGERS WITH CHOCOLATE HAZELNUT SPREAD AND BLUEBERRIES



French Toast Fingers With Chocolate Hazelnut Spread and Blueberries image

WARNING: This French toast is wickedly indulgent. Enjoy it for breakfast on special occasions, although it's probably better suited to a decadent dessert. Either way, it's freaking tasty!

Provided by Guy Turland

Categories     HarperCollins     Brunch     Bread     Orange     Chocolate     Hazelnut     Blueberry     Dessert     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6-7

Number Of Ingredients 11

2 cups half and half (500 mililiters)
1 tablespoon honey
1/2 ounce butter (15 grams) butter
Zest of 1 orange
1 vanilla bean, split and seeds scraped
4 eggs
5 1/2 ounces caster (superfine) sugar (150 grams)
1 brioche loaf
2 tablespoons homemade chocolate hazelnut spread
1 cup blueberries (9 1/2 ounces/270 grams)
1 1/2 fluid ounces coconut oil (50 milliliters)

Steps:

  • Preheat oven to 325°F (175°C).
  • Put the cream, honey, butter, orange zest and vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, stirring, and remove from the heat.
  • Put the eggs and sugar in a large bowl and whisk to combine.
  • Pour the hot cream mixture over the egg mixture and whisk to combine.
  • Using a bread knife, cut the crust off the brioche loaf to create a square log. Slice the loaf in half lengthways. Spread both halves with chocolate hazelnut spread, like you're making a big sandwich, then add the blueberries to the middle and close the sandwich.
  • Soak the brioche loaf in the warm egg custard for 10 minutes, or until it's well soaked.
  • Put coconut oil in a medium pan over medium heat and cook the brioche loaf until it's golden brown all over, then finish in the oven for 5 minutes. Transfer to a plate lined with paper towel and slice into fingers.

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