Hot Chocolate Baked French Toast

Preparation

1. Step 1

   Butter a 13x9" baking dish. Arrange bread slices in overlapping rows in dish.

   Step 2

   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.

   Step 3

   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.

   Step 4

   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.

   Step 5

   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.

   Step 6

   Serve French toast with hot chocolate sauce and toasted hazelnuts.

2. Do Ahead

   Step 7

   French toast can be assembled 1 day ahead before baking; cover tightly with foil and chill.