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Categories:Viewed: 60 - Published at: 8 years ago
Ingredients
- 1 (1-pound) loaf of challah or brioche, cut widthwise into 6 (2-inch-thick) slices
- 1/2 cup Nutella or other chocolate-hazelnut spread
- 5 large eggs
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated orange zest
- Pinch of salt
- 1 tablespoon unsalted butter
- Chopped toasted hazelnuts, for serving (optional)
- Powdered sugar, for serving (optional)
- Maple syrup, for serving
Method
- Heat the oven to 200 degrees F and arrange a rack in the middle.
- Place a baking sheet in the oven.
- Insert the blade of a paring knife through the top crust of a challah slice, forming a pocket in the center of the slice (take care not to pierce the bottom of the slice).
- Spread a scant 1 1/2 tablespoons of Nutella in the pocket, distributing it as evenly as you can around the sides of the pocket; set aside.
- Repeat with the remaining slices.
- Place the eggs, milk, vanilla, orange zest, and salt in a shallow dish (a 13-by-9-inch baking dish works well) and whisk until the eggs are broken up and evenly incorporated and the sugar has dissolved.
- Melt the butter in a large cast iron or nonstick frying pan over medium heat until foaming, about 2 minutes.
- Dip a few slices of the bread in the milk mixture, turn to coat, and let the excess drip off.
- Lay the soaked bread in a single layer in the pan and cook until browned on the bottom, about 2 to 3 minutes.
- Flip and cook the second side until browned, about 2 minutes.
- Place the cooked French toast on the heated baking sheet.
- Repeat with the remaining bread slices.
- Serve sprinkled with the hazelnuts and dusted with powdered sugar, if using.
- Pass maple syrup at the table.
