16 Feb Chocolate Hazelnut French Toast Recipe

Method

1. Preheat the oven to 180C.
2. Roast the hazelnuts on a baking tray until golden (5-8 minutes). Rub with a tea towel to remove the skins. Place on lightly oiled baking tray.
3. In a small saucepan over medium-high heat, stir the sugar and water until the sugar dissolves. Bring to a boil and cook until it turns to dark gold caramel (5-8 minutes). Pour onto the hazelnuts. Cool completely. Break into pieces. Process in a food processor until finely chopped.
4. In a saucepan over medium-high heat, bring the cream to a simmer. Add the chocolate. Stir until smooth. Remove from the heat, and allow to cool slightly. Stir in the praline. Refrigerate until firm (1-2 hours). (If time is short, you can cool by placing in a bowl over ice and keep turning till chilled and firm.)
5. Thickly spread half the brioche slices with the chocolate mixture. Sandwich with the remaining slices.
6. Whisk eggs, milk, and triple sec in a bowl.
7. Stand each sandwich in the egg mixture until soaked, about 2 minutes on each side. Shake off excess.
8. In a large fry pan over medium-high heat, melt one-third of the butter until foaming. Add 2 sandwiches and cook, turning once, until golden, about 2 minutes on each side. Transfer to a baking tray. Wipe the pan clean. Repeat with the remaining butter and sandwiches. Warm in the oven for 5 minutes. Serve dusted with icing sugar.

Note: You can eliminate triple sec, or use a different liqueur like amaretto.

Serves 6