Chocolate Hazelnut French Toast
A make-ahead breakfast means next-to-no fussing in the morning. For a fabulous combination, serve with some chocolate sauce.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 466 |
| pro | 15 g |
| total fat | 20 g |
| sat. fat | 5 g |
| carb | 57 g |
| fibre | 4 g |
| chol | 177 mg |
| sodium | 429 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 26% |
| vit A | 10% |
| vit C | 2% |
| folate | 39% |
-
16 slices egg bread (about 1 loaf)
1/2 cup (125 mL) chocolate hazelnut spread
6 eggs
1-1/2 cups (375 mL) milk
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) icing sugar
2 tbsp (25 mL) cocoa powder
1/2 cup (125 mL) hazelnuts, chopped and toasted
1/4 cup (50 mL) chocolate sauce
Preparation:
Remove crusts from bread. Spread half of the slices with chocolate hazelnut spread. Place remaining slices on top. Arrange sandwiches, just touching, on large rimmed baking sheet.
In bowl, whisk eggs, milk, granulated sugar and vanilla; pour over sandwiches. Turn over; soak until liquid is absorbed, about 10 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Bake in 350°F (180°C) oven until puffed and golden, about 30 minutes. Cut each in half diagonally. Dust half with icing sugar; dust remaining sandwiches with cocoa powder. Arrange 1 of each on each plate. Sprinkle with hazelnuts; drizzle with chocolate sauce.
Additional Information
Source
Canadian Living Magazine: December 2004
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For more ideas on cooking with Real Cream, click here |
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