This dish is sure to become a favourite with your family just as it is, but it’s equally easy to make this suit your preferences.
You can use peanut butter in place of the chocolate hazelnut spread — serve that with sliced bananas and chopped peanuts.
If you have any nut allergies to consider, replace the chocolate hazelnut spread with ½ cup of strawberry jam and ½ cup of chopped strawberries, and serve with fresh, sliced strawberries instead of the chopped hazelnuts.
To cut back on some of the sweetness, you can omit the caramel glaze — just make sure to spray your parchment paper with nonstick cooking spray.
2 tbsp soft butter
½ cup brown sugar
2 tbsp corn syrup
1 ½ cups whole milk
Pinch of kosher salt
1 loaf brioche or egg bread, sliced 1” thick
16 oz cream cheese, room temperature
1 cup chocolate hazelnut spread
2 tbsp heavy cream
1 tsp pure vanilla extract
Pinch kosher salt
½ cup Hazelnuts, chopped for garnish
Line a rimmed baking sheet with parchment paper. Combine brown sugar, butter and corn syrup in a small bowl and spread mixture in your prepared pan.
In a wide, shallow bowl, whisk together eggs, milk and salt, set aside. With a pairing or butter knife create a hole at the side of each slice of bread, move your knife back and forth to make a bigger pocket.
In a medium bowl, combine cream cheese, chocolate hazelnut spread, cream, vanilla extract and salt. Use a piping bag or sandwich bag to pipe in the filling.
Dip each sandwich into the prepared custard for a few seconds, do not allow bread to get soggy. Let excess custard drip off bread and place on top of brown sugar mixture in pan. Cover with plastic wrap and refrigerate overnight.
One hour before serving, preheat oven to 350F degrees. Remove plastic wrap from tray and bake for 15 - 20 minutes or until the bread looks golden brown and crispy.
Optional: Once French toast is flipped, you may broil for an additional 5 minutes.
Allow French toast to stand for 5 minutes, to allow filling to settle. Slice in quarters diagonally, and serve caramel side up with fresh fruit salad, greek yogurt and chopped hazelnuts.
Servings: Makes 4-6 servings
approx. Per Serving