RASPBERRY HAZELNUT FRENCH TOAST
MAKES 4 SERVINGS.
Chopped toasted hazelnuts
2/3 cup chocolate hazelnut spread
2 cups raspberries
8 slices bread
3 eggs
1/4 cup sugar
2 tbs unsalted butter
1 cup milk
HEAT oven to 250 degrees. Combine raspberries, sugar and 3 tbs water in a saucepan, cook until mixture is syrupy. Strain into a bowl. Whisk chocolate hazelnut spread and eggs in a bowl until smooth, then transfer to a baking dish, whisk in milk, add bread, soak 2 min. MELT 1/2 tbs butter in a skillet. Add 2 pieces bread, cook until browned. Transfer to a baking sheet, keep warm in oven, repeat with remaining bread. Top with raspberry sauce and hazelnuts, then SERVE...
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