- Unsalted butter (for pan)
- 1 (1-pound) loaf country-style or “peasant” white bread, sliced 1/4″-thick
- 3 cups heavy cream
- 6 ounces milk chocolate, coarsely chopped
- 6 ounces semisweet chocolate, coarsely chopped
- 1 tablespoon vanilla extract
- 9 large eggs
- 2 cups whole milk
- 1 cup sugar
- 1 1/4 teaspoons kosher salt
- 1/2 cup hazelnuts, coarsely chopped
- Butter a 13×9″ baking dish. Arrange bread slices in overlapping rows in dish.
- Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat. Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve. Reserve remaining chocolate mixture.
- Whisk eggs, milk, sugar, and salt in a large bowl. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream. Pour evenly over and between each layer of bread. Push down with your hands to soak top of bread. Cover dish tightly with foil and chill at least 2 hours.
- Preheat oven to 350°F. Bake foil-covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until bread is browned, 35–40 minutes longer. Let cool 10 minutes.
- Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3–5 minutes. Microwave 1 cup reserved chocolate mixture in a microwave-safe bowl in 10-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.
- Serve French toast with hot chocolate sauce and toasted hazelnuts.
Thank you for reading 🙂