2.0 – 1 reviews • Main Dish
| Level: |
Easy |
| Total: |
7 hr 20 min |
| Active: |
25 min |
| Yield: |
6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
462 |
| Total Fat |
26 g |
| Saturated Fat |
14 g |
| Carbohydrates |
45 g |
| Dietary Fiber |
2 g |
| Sugar |
22 g |
| Protein |
12 g |
| Cholesterol |
201 mg |
| Sodium |
437 mg |