Chocolate-Hazelnut French Toast With Raspberry Syrup

• 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

1. 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.
2. Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula.
3. 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.
4. Working in batches, add the bread and soak, turning once, 1 to 2 minutes.
5. (Remove before the bread is soggy.)
6. Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat.
7. Add 2 pieces bread and cook until browned, 3 to 4 minutes per side.
8. 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.
9. Top with the raspberry sauce and hazelnuts.
10. Photograph by Andrew Purcell

raspberries, sugar, chocolatehazelnut, eggs, milk, country white bread, unsalted butter, hazelnuts

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chocolate-hazelnut-french-toast-with-raspberry-syrup-recipe.html (may not work)