| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 cups raspberries
- 1/4 cup sugar
- 2/3 cup chocolate-hazelnut spread (such as Nutella)
- 3 large eggs
- 1 cup whole milk
- 8 slices country white bread
- 2 tablespoons unsalted butter
- Chopped toasted hazelnuts, for topping
Instructions
- Preheat the oven to 250 degrees F. Combine the raspberries, sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook until the raspberries are broken down and the mixture is syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula.
- Whisk the chocolate-hazelnut spread and eggs in a medium bowl until smooth, then transfer to a large baking dish and whisk in the milk. Working in batches, add the bread and soak, turning once, 1 to 2 minutes. (Remove before the bread is soggy.)
- Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 pieces bread and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining bread, adding 1/2 tablespoon more butter to the skillet with each batch. Top with the raspberry sauce and hazelnuts.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 644 |
| Total Fat | 28 g |
| Saturated Fat | 20 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 9 g |
| Sugar | 49 g |
| Protein | 16 g |
| Cholesterol | 161 mg |
| Sodium | 396 mg |
Reviews
I made this for my son and I for breakfast because he is a huge Nutella lover. It was quick and easy, and we both really liked it. I would definitely not soak the bread too long because it does get soggy pretty quickly. I didn’t have time to make the raspberry syrup so we just used regular pancake syrup with some fresh raspberries.